This all started with a desire to make a king cake. I made a king cake but it just wasn’t all that satisfying. Sooooo I decided to make pop tarts that were filled and decorated just like I’d fill and decorate a king cake!
The crust is a simple sugar cookie dough. The filling can be as basic or as wild as you want to get!! And that’s the beauty of this recipe ~ there are no rules for the filling! At the end of this post, I’ll tell you all about the fillings I’ve tried so far (and ya best believe I’ll be making these again to try more fillings!).
For the crust (makes about 15 tarts when the dough is rolled to 1/4″ and cut with a 3.5″ diameter round cookie cutter):
1 cup unsalted butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Combine flour, baking powder, and salt in a bowl and set to the side. Cream butter and sugar until light and fluffy. Add the egg and vanilla and mix well. Slowly add in the flour mix. Mix until completely combined.
Split the dough in half or into thirds and roll out to desired thickness. I placed both sheets of dough onto a baking sheet layered with parchment paper and then placed them in the refrigerator to chill. Once the dough was chilled I cut it to my desired shape, I used a 3.5″ diameter cookie cutter. How you proceed here is up to you. I decided to cut all the dough before I began assembling the tarts, keeping it chilled in the fridge.
Preheat the oven to 350ºF and assemble your fillings!
As far as fillings go, let your heart guide you. Here are some of the fillings we tried:
~ plain homemade caramel sauce
~ caramel sauce with thinly sliced apple & cinnamon sugar
~ chocolate chips
~ chocolate chips, toasted pecans, & caramel sauce
~ lemon curd
The possibilities are endless!! Place your desired filling in the middle of your crust and seal around the outside with a fork. Bake for 17 minutes, or until the edges of crust begin to brown. Let cool on the pan for a few minutes then transfer to a wire rack to continue cooling.
Once cool you can decorate! For the sugary topping we sifted 1 cup of confectioners sugar and added a teaspoon of vanilla extract and a tablespoon of milk ~ you may want a splash more milk, but we found that keeping the topping a little thicker helped keep it from all rolling right off the tarts! Top with sugar, sprinkles, and maybe a drizzle of caramel!
The beauty of these tarts is that there is no limit to what you can put inside!! So let your imagination guide you!
Charleston Spice Co.