Flour Bakery Pop-Tarts

Casey Barber

by Casey Barber on January 10, 2011

Guess what? An improved, updated version of this recipe can be found in my new cookbook Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. Preorder it now on Amazon, Barnes & Noble, or your local indie bookstore!

By now you’ve gathered that I hold my New Year’s Eve traditions very dear. But the rituals don’t end once the last shot glass is rinsed and the first sunrise of the year peeks through the curtains, oh no. Our little crew has established a set of cardinal rules for New Year’s Day that we take just as seriously as the party itself. They are as follows:

You do not put on any clothing more respectable than sweats. You do not cook—cartons of Italian and Thai delivery are to be inhaled from a horizontal position on the couch or the air mattress inflated in the middle of the living room specifically for the occasion. Naps are encouraged, as is the viewing of much bad television. And most importantly: you do not leave the house.

Even though we know this system to be perfectly constructed to maximize our recuperative efforts, last year we did the stupidest thing imaginable and broke all of these rules by attempting to go out for brunch. It was terrible. We put on real clothes—jeans, coats, boots—to trudge through snow and found nothing but long lines of hungover Bostonians waiting at understaffed diners.

In desperation, we walked one block further to Flour Bakery for the only thing that might salvage the morning: a homemade pop-tart.

flour bakery, pop tart, boston
Have you ever had a homemade pop-tart? I mean, you know it’s going to be better than those boxed leaden bricks that pass for breakfast, but this—this was ethereal. It transcended pastry. It must have been fate that got us out of the house that day, because not only did I meet my baked good soulmate at Flour, but I also learned that a cookbook with the pop-tart recipe would be published in only 10 short months. That was nothing compared to the years I had lived without the knowledge of this pop-tart! I could wait!

This year, I planned ahead by making a batch from the Flour Bakery cookbook while I was prepping the New Year’s Eve meal. Those of you who love to bake should do everything in your power to get your hands on this book. Pastry chef Joanne Chang is a visionary; she applies her exacting mind (no, seriously, she has a degree in applied mathematics and economics from Harvard) to the world of sweets and comes up with the best combinations of simple and elegant, from Nutella tarts to brown sugar popovers to “crispy magic frosting” for cupcakes.

Follow my lead and make these pop-tarts a day in advance of your next sloth-a-thon. The dough takes 4 hours to chill and, once assembled, the pastries need to bake and cool for about an hour before you can sink your teeth into them. Though they’re beyond spectacular when nibbled warm, the tarts work extremely well as a room temperature snack to munch on while popping your third Bill Murray movie of the day into the DVD player. I’m just sayin’.

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