POG Tarts #SundayFunday
This week the Sunday Funday blogger are sharing sweet and savory pop tart recipes. I almost didn't participate because I haven't had a pop tart in, probably, over 45 years. But I decided I would not worry about making it like the brand name...and just make a hand-pie Camilla-style. Done.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. This week Sneha is hosting.
The Pop Tart Par-tay
Ghostly Pop Tarts by A Day in the Life on the Farm
Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam by Sneha's Recipe<
Homemade Pepperoni Hot Pockets by Amy's Cooking Adventures<
Nutella Pop Tarts by Karen’s Kitchen Stories</a> </li><li><strong>
POG Tarts by Culinary Cam (you're here)
Sloppy Joe Pop Tarts by Our Good Life
POG
POG is an acronym for the three fruits from which it's made: Passionfruit, Orange, and Guava. POG was born in 1971 by food consultant Mary Soom who worked for Haleakala Dairy on Maui, Hawaii. I decided to make some POG tarts for this event because I love all of those flavors.
Note: D informed me that these aren't really POG tarts because they are individually flavored and not all three flavors in one tart. True enough. Whatever. They are delicious. Separately. For the tart crusts, I adapted my process so that each was also flavored with the three fruits.
Ingredients
Passionfruit Tart
3/4 cup (1-1/2 sticks) salted butter
2 cups flour
1/2 cup organic powdered sugar
2 Tablespoons Passionfruit liqueur
1 Tablespoon vodka
passionfruit curd or passionfruit jam (I used both)
Passionfruit Glaze
3/4 cup organic powdered sugar, sifted
1 teaspoon Passionfruit liqueur
2 teaspoons freshly squeezed lemon juice
Orange Tart
3/4 cup (1-1/2 sticks) salted butter
2 cups flour
1/2 cup organic powdered sugar
2 Tablespoons freshly squeezed orange juice
1 Tablespoon vodka
orange curd or orange marmalade (I used both)
Orange Glaze
3/4 cup organic powdered sugar, sifted
1 Tablespoon freshly squeezed orange juice
Guava Tart
3/4 cup (1-1/2 sticks) salted butter
2 cups flour
1/2 cup organic powdered sugar
2 Tablespoons guava juice
1 Tablespoon vodka
100 milliliters Guava extract (I had soime from DolceFlav - on their website), optional it just amps up the guava flavor
guava jam
Guava Glaze
3/4 cup organic powdered sugar, sifted
1 teaspoon guava juice
2 teaspoons freshly squeezed lemon juice
50 milliliters Guava extract (I had soime from DolceFlav - on their website)
Also needed...
Egg Wash
1 egg
1 Tablespoon milk
Procedure
For all of the crusts...
Preheat oven to 375 degrees Fahrenheit. Remove one disk of dough from the refrigerator. Let stand at room temperature for between 5 and 10 minutes. Place the dough on a lightly floured piece of parchment paper and roll out to between 1/8-inch and 1/4-inch. Use a rectangular shape - I used a glass container - and run a butter knife around the edge to create your crust. I got about 8 rectangles from each crust though I did use a smaller circle for the orange version.
Place the bottom crust on a parchment paper-lined baking sheet. Spoon filling onto the crust, leaving at least 1/2-inch border. Place a top crust over the filling. Gently press down on the edges, then use the tines of a fork to crimp the edges closed. Also pierce the top with a fork to allow steam out. Brush the tarts with the egg wash and place the sheet in the freezer or fridge for at least 15 minutes until the crust is firm.
Put the tray in the preheated oven and bake for 20 to 25 minutes. The tarts should be golden brown. Remove to a wire rack and allow to cool for at least 20 minutes.
For all of the glazes...
Place all of the glaze ingredients in a small mixing bowl. Whisk until completely combined and smooth, then spoon the glaze over the semi-cooled. Allow some of the glaze to drip all the way to the edges.
Let cool completely. Then enjoy!
I do not have much of a sweet tooth. But I did try them all and think that the guava one was my favorite. I know you can't reach through the screen and smell or taste any of these. But which of these do you think you would like the best?
That's a wrap for my pop tart offering. The group will return next week. I will be hosting an event that uses foraged ingredients ahead of October 28th which is Wild Foods Day. Stay tuned!
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