![\"poptarts3\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/poptarts3.jpg\")
<\/a><\/p>\nI have very fond memories of eating brown sugar and cinnamon pop tarts before school as a kid. \u00a0Once I decided to try my hand at making my own pop tarts I knew what kind they would be.<\/p>\n
All you need to make these tarts is your favorite pie crust recipe, I adapted a p\u00e2te bris\u00e9e from Martha, and a filling. \u00a0I chose brown sugar and cinnamon, but your favorite jam, nutella, or peanut or almond butter and chocolate chips are all great choices.<\/p>\n You can either leave these plain, brush them with an egg wash before baking, or top them with a simple glaze. \u00a0The egg wash makes them beautiful (the ones on the right below), but the glaze is super delicious.<\/p>\n I cut these into hearts for Valentine’s Day, but you can also cut them into 2 by 3 inch rectangles. \u00a0Or use another shape if you like.<\/p>\n The end result is a flaky pastry that beats out a Pop Tart any day. \u00a0You can make a batch on the weekend and have them ready for a quick breakfast all week long. \u00a0You can reheat these in a 300\u00b0F oven or in a toaster oven. \u00a0I’d worry about a stand up toaster if you’ve glazed the pastries, or if any filling has leaked out, it might make a mess (and be a fire hazard) in the toaster. \u00a0But if your pastries are tightly sealed and unglazed, then you should be in good shape.<\/p>\n Adapted from Martha’s Baking Handbook<\/a> and Chow.com<\/a><\/p>\n Ingredients<\/em><\/p>\n For the pastry<\/p>\n For the filling<\/p>\n For the glaze<\/p>\n Directions<\/em><\/p>\n For the pastry<\/p>\n For the filling<\/p>\n For the glaze<\/p>\n Make this while the tarts are cooling<\/em><\/p>\n Assembling the tarts<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\nBrown Sugar and Cinnamon Heart Tarts<\/h3>\n
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