Tuesday, June 12, 2012

Homemade Pop Tarts Stuffed With Rhubarb Jam and Ricotta

We are finding ourselves craving this Rhubarb Jam with Ginger almost every morning and the possibilities seem endless.  For the bakers out there, our Homemade Pop Tarts with Rhubarb Jam and Ricotta Cheese were a success and we are pleased to share our process with you.

This recipe is actually a slight modification of Brandi Henderson's  Homemade Pop Tarts from her blog I Made That! Brandi is a pastry chef and the co-owner of an amazing community kitchen in Seattle called The Pantry at Delancey, where you can sign up for all sorts of cooking classes with chefs and cookbook authors from all over the West Coast or take part in their casual, family-style dinners.

While we have made Brandi's version before and stuffed our little pastries with apples cooked in butter and vanilla, this time, we tried combining Sticky Spoon's Rhubarb Jam with a couple of spoonfuls of ricotta cheese and some orange zest and were very, very happy with the results.

The key to these Pop Tarts is definitely the dough. It is actually more similar to that of a Toaster Strudel, if you must know, with a ridiculously light and flaky crust thanks to the "schmear technique" described in Brandi's blog post. This dough is easy to make and very forgiving for those who do not normally attempts such pastry adventures in the kitchen. 

Needless to say, we ate more than our daily recommended dose of pastries that day but have no regrets whatsoever. This may not be the healthiest addition to Sunday brunch, but these Pop Tarts will be making a regular appearance at the breakfast table in our house. The combination of the flaky crust, rich ricotta cheese and zingy, gingery rhubarb made our day that much better and we are already dreaming of our next batch since, obviously, saving a few for leftovers proved too difficult a task. We hope that you give these a try and would love to hear your feedback. If your pantry is in desperate need of some Rhubarb Jam, let us know...

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