My version of the Montclair Bread homemade pop tarts: Not much to look at but was actually quite delicious! In case you missed it last week, they are doing a fun weekly contest called #mbcbakealong where owner and baking master Rachel Wyman posts a new recipe to try every week. For the original (and much better looking) pop tart recipe, head over to her feed on IG.
Below is my version, which differs because I made mine with vegan butter, coconut sugar and spelt flour (the latter can be a little sticky to work with, thus the “rustic” look of mine). I filled some with the almond butter-date caramel I made last week and others with strawberry jam.
- 4 cups spelt flour
- 2 sticks of Miyokos vegan butter, cut into small cubes
- 1/4 – 1/2 cup cold water
- 1 tbsp coconut sugar
- 1/4 teaspoon fine sea salt
Mix the flour, salt and sugar in a bowl. Add butter. Add the water, starting with 1/4 cup and then add more as needed (I needed it because of the spelt).
Roll out the dough. I used my apple cider vinegar bottle because I Marie Kondo’d our rolling pin, even though this is now the second time in as many weeks I could have used it! Use a pizza cutter or knife to cut your dough into even rectangles.
Spread a small amount of filling onto half of the rectangles, but leave a lot of space and don’t overfill! Place an unfilled rectangle on top and press down on the edges gently (this is why you don’t want to overfill, but clearly I couldn’t be contained). Use a fork to close off the edges. Use the fork to make holes on top to vent while baking (again, oops).
Bake at 350F for 15-20 minutes or until light golden brown. Brace yourself for the incredible smell.
Allow to cool completely before finishing with glaze or topping of choice, or go simple, as I did, and leave them as is.