Homemade Toaster Pastries

Disclaimer: These will not go into a toaster! These are what those commercial toaster pasties wish they were. They are tarts. You could freeze them and warm them up in a toaster oven or in the microwave.

First off let me say that I like to try to feed my boys things that are better for them. Notice I say try. Anyhow I hate all the fake stuff in commercial toaster pastries but the organic kind, pictured below, looks and tastes like cardboard. It is woefully lacking in filling and comes in flavors that taste a lot like perfume. I won’t eat them so I know the boys won’t eat them. I have some time on my hands, which does not happen often, so I am going to make tarts for the boys and ruin their taste buds for HFC infused junk forever!

First I make my pie crust. You can use any recipe you like or you can take a shortcut and use the already made kind from the refrigerated section at the store. I won’t blame you for it I usually don’t make my own. I decided to make my mother’s recipe for no fail pie crust. Here is the easy recipe.

5 cups of flour

1 3/4 cups shortening

1 tablespoon sugar

2 teaspoons salt

Blend together until it looks like cornmeal. You can use a pastry tool or forks but I just use my hands.

1/2 cup water

1 egg

1 tablespoon white vinegar

Blend then add to flour mixture. Combine well and form into a ball then chill for at least 15 minutes.

Now decide what flavors of tarts you want. I am using jam I made so I decided on strawberry, peach, and per request chocolate and marshmallow. Get out your ingredients, cookie sheets, a pizza cutter or knife, one egg white beaten and a pastry brush, and your rolling pin. Oh, you will need a fork for crimping the edges and piercing the center.

 Set your oven to 400 degrees. Now dust your counter with some flour. I am assuming here that you cleaned the counter really well and then washed it with water to remove the cleaner residue. Roll out the dough into as close to a rectangle or square as you can manage. I could lie here and give you a measurement for the dough but we all know I didn’t measure it. Roll it out until it looks right. You don’t want it too thick because it will be folded together so keep that in mind but if you get it too thin then it will just fall apart. I have faith that you will figure it out. Once you are done rolling then use a knife or a pizza cutter to trim the edges so you have a big square or rectangle. Once you have that then divide it into smaller rectangles. Make sure these are long so that you can put the filling on one end and then fold them over. Place your fillings onto the dough keeping the edges clean. My strips are around 8 to 10 inches long.Use a pastry brush to put some egg wash along the edges then fold them over the filling and press down. Use your fork to crimp the edges and put a few holes in the top. Put the tart onto an ungreased cookie sheet. Finish up the rest and put them into the oven.

Time to bake depends on the size of the tart so just keep an eye on them and when they are browned around the edges then take them out and put them on cooling racks. Now you have to make a really important decision. To frost or not to frost. I chose to frost because frosting hides a multitude of sins and the boys like frosting. I just used simple powdered sugar, vanilla, food coloring, and water. I put this on while the tarts were still warm so that it flowed over them nicely. Here is what my finished tarts looked like.The boys loved them so it was worth it. Really not a lot of work considering. I don’t pretend that these are revolutionary and will keep you from buying the commercially made kind but they might be an alternative if you want flavors that you can’t find otherwise. Have fun with it.

2 Comments Add yours

  1. Melissa says:

    You should offer a valued reader (ahem) a home visit to cook their favorite dish? I think you should have a contest and that I should win it.

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