Caribbee Jam Filled Homemade Pop Tarts

Spicy Caribbee Jam Filled Pop Tart

Caribbee Jam -Filled Homemade Pop Tarts

What's not to love about having a sweet treat for breakfast? Growing up my boys loved having pop-tarts as a quick and tasty breakfast before school. We have carefully selected a classic snack to make our own. Here's hoping you and your special ones enjoy it as much as we have!

Jam -Filled Homemade Pop Tarts

* Makes 8 Pop Tarts*



1 tablespoon granulated sugar

1 1/2 teaspoons kosher salt

3 1/4 cups all-purpose flour, plus a little more for surface

3/4 cp (1 1/2 sticks) softened unsalted butter, cut into pieces

3 large eggs

8 tablespoons Spicy Caribbee Mango Jam (or your Spicy Caribbee jam of preference Raw sugar (for sprinkling)



1. Pulse granulated sugar, salt, and 3 1/4 cups flour in a food processor just to combine. Add butter and pulse until largest pieces are pea-size. Whisk 2 eggs and 4 tbsp. ice water in a small bowl to blend, then drizzle into flour mixture and pulse just until mixture begins to clump together.


2. Turn out dough onto a work surface and knead, adding more ice water by the tablespoonful if needed, until dough comes together into a cohesive mass. Pat into a 6 x 4" rectangle and wrap tightly in plastic; chill at least 1 hour (in the refrigerator).


3. Preheat oven to 350F. Roll out dough on a lightly floured surface to an 18 x 14" rectangle, about 1/4" thick. Trim away jagged edges to make a 16 x 12" rectangle. Using a bench scraper or pastry wheel, cut dough into sixteen 4" x 3" rectangles.

4. Beat remaining egg in a small bowl with 1 tbsp. water. Brush a 1/2" strip of egg wash around edges of half of the rectangles. Dollop 1 tbsp. Spicy Caribbee Mango Jam in the center of each egg-washed rectangle. Top with remaining rectangles and gently press down around edges; crimp with a fork to seal on both sides. Brush the tops of the tarts with egg wash and sprinkle with raw sugar. Cut your design of preference on top of each tart.

5. Transfer to a parchment-lined baking sheet and bake until crust is golden brown, 20-25 minutes. Transfer to a wire rack and let cool at least 1 hour before serving.

6. Enjoy!

Buen Provecho!

God Bless you,