My go-to brunch out in San Francisco is at Foreign Cinema. The food and atmosphere are amazing. While we decide what delicious dishes to have, we always munch on an order of their fruit pop tarts.
When the Foreign Cinema cookbook came out last year I was thrilled to see the recipe, and it was also published in the paper: Foreign Cinema’s Fruit ‘Pop Tarts’
These are delicious for a warm treat for breakfast and come together really easy if you cheat a little. Instead of making the tart dough from scratch, I get puff pastry from the freezer section. I personally love San Francisco family business Leadbetter’s French Picnic pastry dough rounds, each one is enough to make three pop tarts.
For the full recipe and notes on advance preparation (you can keep the ready-made pop tarts in the fridge or freezer), go here. To make my adjusted recipe, follow these steps:
Lazy Sunday Style Foreign Cinema ‘Pop Tarts’
Ingredients:
- Puff Pastry dough rounds or sheets
- Jam (likely about half a cup; you need about 2T of jam for each pop tart. I use different flavors)
- 1 egg whisked with 1 tablespoon water, for egg wash
- Powdered sugar, for dusting
Directions:
- Preheat oven to 375.
- Roll out the puff pastry sheet on a lightly floured surface until it is about 1/8-inch thick and you make the number of pop tarts you want. Many standard puff pastry sheets will make 3-4 pop tarts.
- Cut out 3 by 5-inch rectangles from the dough (I use a 3×5 recipe card as a template). Use a large spatula to transfer the rectangles to the prepared baking sheet, spacing them evenly on the sheet.
- Spread 2 tablespoons of jam in the center of each pastry. (See my picture below; if your jam is thin, you may need to add more.)
- Then top them with the remaining rectangles, lining them up evenly with the bottoms. Press the edges closed with a fork to tightly seal them all around. Brush the tops with the egg wash.
- Bake until the tarts are golden brown, about 25 minutes.
- Dust with powdered sugar and serve immediately.
Enjoy!