Who doesn't like pop tarts or toaster pastries?! If you don't, we can't be friends.
I took the easy way out here, people. I could have made my own filling for these like from here or here, but I just used some organic raspberry jam from Wegman's. It's quite delicious. To go on a brief jam tangent: fresh jam tastes approximately 5,000 times better than store bought. I've only made my own fresh jam once, from an incredibly easy Martha Stewart recipe. I even picked my own raspberries! The MS recipe is pretty amazing, but I'm glad I found the Wegmans one though. It tastes almost as good, minus the freshness.
If you get a chance this summer, try that MS recipe with the orange zest. It will blow your mind.
Now, on to the pop tarts. You can cut out cute hearts and other shapes to decorate them. If your dough seems too dry, rub a little water on the seams of the pop tarts before you seal them. It will help keep them closed.
Note: the dough coloring may vary slightly. It depends on what type of flour and sugar you use. I used some organic white flour on mine, but you could totally use whole wheat pastry flour.
5 Ingredient Raspberry Pop Tarts
1 batch of my easy pie crust
1 cup of raspberry jam, or filling of your choice
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.
Between two pieces of parchment paper, roll out your pie crust, to about 1/4 inch. Using a pizza or pastry cutter, slice your dough into about ten squares. As you can see, I only did eight, but that's because I suck, haha. If I were to do it again, I would make them smaller, like the ones on the left side.
Assemble your tarts: choose pieces that are compatible in shape. Place a few tablespoons of jam in the center of the tart. Lay another piece of dough on top and seal it with a fork. Poke a few fork holes in it for ventilation. Repeat with the rest of the dough.
Bake the tarts for 15-20 minutes. Allow them to cool completely on the baking tray.
Enjoy these adorable toaster pastries and have a homemade treat!