Description
A favorite childhood breakfast made with fresh fruit from a local farmers market. A treat that can be gluten free, vegan, dairy-free, and sugar-free. Perfect for any palette!
Ingredients
Units
Scale
Crust
- 2 cups (500g) of flour
- tsp salt
- 2/3 cup (141.8g) unsalted butter, cut into small cubes
- 6–8 Tbsp cold water
- 4 Tbsp sugar (optional)
Fruit compote:
- 3 fresh peaches, chopped (or any fruit/vegetable of choice)
- 4 Tbsp brown sugar
- tsp vanilla
- tsp cinnamon
- 1 Tbsp cornstarch
- Pinch of salt
Optional Glaze
- 1 cup powdered sugar
- 2–3 tsp almond milk or whole milk
- Sprinkles to top
Instructions
- In large bowl, mix flour, salt, and sugar together, add cubed butter, with pastry mixer, or your hands, mix butter into flour mixture. Once mixed, add water, bring dough into a ball, cover and let chill for about 2 hours. This dough can be refrigerated for up to 5 days.
- In small sauce pot, add peaches, brown sugar, vanilla, cinnamon, cornstarch, and salt. On medium heat, cook down mixture, do not let mixture boil. Let cool in separate bowl. This peach compote can be held in refrigerator for up to a week. Depending on which fruit you use, the compote may look like a thick sauce, or a chunky sauce.
- Preheat oven to 425 degrees Fahrenheit
- Spread out a small amount of flour, roll out half of dough ball paper thin, cut edges off, measure and cut rectangle squares, about six rectangles. Roll out second half of dough, and repeat process.
- Take a heaping teaspoon of fruit compote on one rectangle of dough, top with second rectangle, use fork and mark edges of pop-tart, make about three to five slits in top of pop-tart. Place on greased baking sheet. Bake for about 7-8 minutes depending on oven, bake until golden brown.
- Drizzle glaze on top of pop-tart, then decorate with colored sprinkles. Let glaze harden.
Notes
Cook time depends on oven – bake poptart for about 7-9 minutes.