A childhood breakfast treat gets an upgrade with strawberry jam and tangy goat cheese.
- 2 1⁄2 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. sugar
- 16 tbsp. unsalted butter, cubed and chilled
- 3 oz. goat cheese, softened
- 1⁄3 cup strawberry jam
- 1 egg, lightly beaten
- 2 cups confectioners' sugar
- 1⁄4 cup finely chopped strawberries
Pulse flour, salt, and sugar in a food processor. Add butter and continue to pulse until the mixture resembles coarse sand. With the motor running, add 6 tbsp. cold water and process until dough comes together, 30 seconds to 1 minute. Divide dough in half and form into disks; wrap disks separately in plastic wrap and refrigerate for 1 hour.
Heat oven to 425°. On a lightly floured surface, roll 1 disk of dough into a 9" square. Cut into six 3" x 4 1⁄2" rectangles; transfer to a parchment-lined baking sheet. Spread each rectangle with about 1 tbsp. goat cheese and top with 1 tbsp. jam, leaving a 1⁄2" border; set aside. Repeat rolling and cutting with remaining disk of dough and lightly prick dough with a fork. Brush edges of dough around cheese and jam with beaten egg and top with pricked dough rectangles. Using the tines of a fork, press edges to seal. Bake until puffed and golden, about 15 minutes. Transfer tarts to a baking sheet with a wire rack; let cool completely.
Whisk confectioners' sugar, strawberries and 2 tbsp. water until smooth. Drizzle over tops of poptarts and let sit until glaze is completely set.
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