Homemade Pop-Tarts

There was a time in Aishwarya's life when she would only have as her school lunch, just a quarter of a pop-tarts - that too the store bought variety. She refused to have anything else. Going through the ingredients of this, I felt that I could make a better and healthier version, and this is what I ended up with.

Though her pop-tart days are over, she still take this for lunch some times, may be as a nostalgic reminder of her kindergarten days.
Recipe source: Bonappetit
Ingredients:
2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water
12 tablespoons of preserves, we used strawberry and cherry
granulated sugar
Method:
For a photo tutorial on how to roll, cut and fill the dough, go over  here.


Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill for 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.

Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle.I love to sprinkle some granulated sugar on top of the tarts. Cover; freeze tarts on sheets at least 2 hours or for up to 1 week.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Serve warm or at room temperature.