When I was growing up, pop tarts were one of those things like Hamburger Helper that my brother and I always begged for when we went to the supermarket. My mom always resisted, but often caved in to our requests. I’m not exactly sure what I found so fantastic about them and I can tell you unequivocally that the recipe below kicks their butts! They were surprisingly easy to make, especially since I did a very simple filling. You could get creative with fruit, nut and/or chocolate fillings, but I wanted to do something as similar to original pop tarts as possible.The leaf lard made by Fatworks has become my new secret weapon in biscuits, pie crusts, and flaky paleo pastries like this.
Fatworks is awesome because it:
- Is the original, premium fat company that sources from pastured and grass-fed small family farms.
- The fats don’t oxidize at high heat.
- Great for Paleo, Keto, Autoimmune and Whole30 diets.
- Adds new and exciting flavors to your dishes.
Homemade Paleo Pop Tarts (gluten and grain-free)
- 1 cup Otto's cassava flour
- 1/2 cup almond flour
- 1/2 cup tapioca
- 1 tablespoon coconut sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into pats
- 1/2 cup cold lard (I use leaf lard by Fatworks)
- 1 large egg
- 2 tablespoons coconut milk
- 1 additional large egg (to brush on pastry)
- 3/4 cup (8 ounces) jam
- 2 teaspoons tapioca
- Sweetened condensed coconut milk (optional, to drizzle)
- Blend the cassava flour, coconut sugar, and salt.
- Work in the butter and lard with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it.
- Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
- Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.
- Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8? thick, large enough that you can trim it to an even 9? x 12?. [You can use a 9? x 13? pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3? x 4? rectangles.
- Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
- Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
- Bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
- Drizzle with sweetened condensed coconut milk, if desired.
Store without drizzle in a sealed container in the fridge for up to a week and toast to reheat. Can also store in freezer for up to 6 months.
2016 Camille's Paleo Kitchen