Recipe: Homemade Raspberry Poptarts

We sell lots of jam - Sarabeth’s Preserves, American Spoon, Scandinavian Delights, Les Moulins Jam, and Bathtub Gin - just to name a few!  Our customers are always asking us how to use jams and jellies - beyond toast.  I suggest using it for pound cake filling, fill and roll some puff pastry, or put it over some cream cheese for a dip on a cracker.  Since its “back to school” time for lots of folks young and old, I decided to share a simple homemade Poptart recipe.  You can use your favorite pie crust recipe or use a pre-made crust from the store, depending on how much time you have.  

I used Lucian Georgelin Seedless Raspberry Jam from France.  Silky and smooth, made in very small batches, this jam uses more fruit and less sugar and has a buttery finish.  

Recipe: Homemade Raspberry Poptarts | #poptart
Recipe: Homemade Raspberry Poptarts | #poptart

Homemade Raspberry Poptarts

  1. Preheat your oven to 350.
  2. Using a floured surface and rolling pin, roll out pie dough to about ⅛ thickness.
  3. Trim edges to make a large rectangle.
  4. Cut into smaller rectangles. (whatever size you want your pop tarts to be, mine were about 3"x6")
  5. Spread jam onto half of the rectangles.  Cover each with the remaining dough rectangles.
  6. Use a fork to press the edges of the dough closed.
  7. Place on an ungreased cookie sheet and bake for approximately 12 minutes.  
  8. Allow pop tarts to cool for 5-10 minutes before serving.
  9. As a topping, I mixed some confectioners sugar into some jam to create an icing and spread on top of each pop tart.
Recipe: Homemade Raspberry Poptarts | #poptart
Recipe: Homemade Raspberry Poptarts | #poptart
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