(Mom) and Pop-Tarts Recipe

By Darryl Payne, Jr. – June 1, 2017
Photography by Weston Carls

Pop Tart Dough

2 cups flour
½ tsp. salt
3 Tbs. sugar
2/3 cup unsalted butter
4 Tbs. cold water


1. Pulse and combine the flour, salt and sugar in a food processor.

2. Add the butter and pulse until the dough resembles coarse sand, then add the water in slowly.

3. When the dough comes together, remove. Wrap in a tea towel and allow to rest for 30 minutes.

4. Form the pop tart by rolling the dough out very thin and using a 6”x4” stencil to cut out 4 rectangles.

5. Place a teaspoon of filling on two of the rectangles and cover with the remaining two. Crimp the edges with a fork.

6. Place in a 425 Fahrenheit oven for 7 mins, allow to cool and spread the icing.

Royal Icing

1 egg white
2 cups confectioner’s sugar


1. In an electric stand mixer, whip the egg whites on high until frothy.

2. Add the sugar in ¼ cup at a time at a slower speed, the return to high once all incorporated.

3. In about 5 minutes the mixture should be forming stiff peaks and shiny. Use immediately.

*To flavor, add a teaspoon of matcha powder or pecan syrup (recipe online).

Grapefruit Marmalade

1 grapefruit
2 cups grapefruit juice
3 cups Sugar


1. Cut the grapefruit into 8 slices then thinly slice. Place in a medium saucepan, bring to a boil and drain. Repeat this process 3 times.

2. Combine all ingredient and bring to a strong simmer, stirring occasionally for 15 minutes, or until the bubbles that form are 1/4 inch in diameter consistently throughout.

3. Allow to cool and continue to stir occasionally.

Cinnamon-Basil Pear Filling

1 pear, small diced
1 Tbs. lemon juice
¼ cup sugar
1 Tbs. cornstarch
½ tsp. cinnamon
1 Tbs. basil, thinly sliced


1. Combine ingredients in a small sauce pan.

2. Stir on a medium heat until mixture slightly thickens.

3. Allow to cool completely before adding to dough.

Candied Pecans

1 cup granulated sugar
1 cup pecans
Sugar in the Raw, for sprinkling



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