Description
Transform your sourdough discard into nostalgic classic pop tarts with a delightful twist.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/2 cup sourdough discard (unfed)
- 1 large egg (plus additional for egg wash)
- 2–3 tablespoons ice water (as needed)
- Fillings: traditional jam, Nutella, or savory sautéed mushrooms with herbs
- Optional: lemon juice or vanilla for sweet fillings
Instructions
- In a large bowl, whisk flour, sugar, and salt together.
- Cut in cold butter until it resembles coarse crumbs.
- Stir in sourdough discard and egg; add ice water to bring the dough together.
- Chill the dough for at least 30 minutes.
- Roll the dough to 1/8-inch thickness and cut out rectangles (4×5 inches).
- Fill with 1-2 tablespoons of your desired filling, leaving borders.
- Brush edges with egg wash, seal with another rectangle, crimp edges, and dock the tops.
- Chill the filled tarts for 10 minutes, then bake at 375°F (190°C) for 18-22 minutes until golden brown.
- Cool and drizzle with glaze or sprinkle with herbs and serve warm.
Notes
Keep butter cold for flaky layers. Use a thin spatula for transferring tarts to avoid messy edges.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 270
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pop tarts, sourdough, breakfast, dessert, baking
