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tipstools slideshows 2010 04 how to make homemade pop tarts
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Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
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Travis Kelce called them “unbelievable.” We feel the same way about our recipe from Claire Saffitz.
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Simple but party-worthy, this tart features a tender shortbread press-in crust and bright custardy filling that sets on top while it bakes.
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Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
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Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
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These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.
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A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).
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For the first time ever, we’ve got the recipe right here...
The Bon Appétit Staff
techniques
Popsicles are great. Popsicles with rum? Even better.
Elyssa Goldberg
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No, you can't buy these at 7-11, and they certainly don't come pre-wrapped in foil bags
Sam Dean
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
Cooking
It's like crème brûlée for us lazy, fearful folk.
Sarah Jampel
test-kitchen
Plus, how to get boozy ice pops to actually freeze.
Nikita Richardson
Videos
(207)
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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No, you didn't misread the title. Pastry Chef Claire Saffitz has returned to one of her earlier gourmet conquests: Pop Tarts. This time, she's making a simplified version of her original gourmet Pop Tarts so that anybody can make them from home.
We asked you to send in videos of you trying out her recipe and we got over 900 responses. Join Claire as she watches some of the videos to see the gourmet Pop Tarts people made.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet strawberry Pop-Tarts.
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BA editor Allie Lewis Clapp and Fany Gerson, author of the definitive ice pop “cookbook,” Paletas, show how to make your own ice pops, going heavy on the fresh seasonal fruit, light on the sweetener, and adding a touch of salt to heighten the whole thing.
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Okay, so this spring vegetable tart is basically a quiche. And we're very cool with that.
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Make this recipe from Caesarstone and Bon Appétit