Ingredients
Method
Instructions
- In a mixing bowl, combine the flour, salt, and sugar. Mix thoroughly.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Stir in the sourdough starter until combined, forming a dough. Do not overmix.
- Divide the dough into two equal parts, flatten each into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once chilled, remove one piece of dough from the fridge and roll it out on a lightly floured surface to a thickness of about 1/8 inch.
- Cut out 6 rectangles (3x4 inches) from the rolled dough. Repeat with the second piece of dough.
- On half of the rectangles, spoon about 1 tablespoon of fruit preserves in the center. Leave a border around the edges.
- Brush the edges with the beaten egg and place a second rectangle over the top. Press around the edges to seal the tarts. Use a fork to crimp the edges.
- Transfer the pop tarts to the prepared baking sheet. Brush the tops with the remaining egg wash.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- While the pop tarts are baking, prepare the glaze by whisking together powdered sugar and milk until smooth.
- Once baked, let the pop tarts cool for a few minutes, then drizzle with glaze and, if desired, add sprinkles on top.