My nephew and I have been planning on making these for a while. Well here it is. We made 2. One is apple and one is blueberry. So easy and amazingly delish!

It tastes really good when it is warm.

My oldest says these taste better than how he remembers Pop Tarts tasted!

Someone I know brought up the want for a nutritious version of this kid classic. I checked the nutritional information, and of course fat and mostly sugar. 200 calories of empty cals. I warned them it would not be what they remembered, but close. I went a head and created a pastry dough and then hacked a filling. It tastes pretty close, the presentation is very sloppy, this is just experimental success, beauty will come later... The nutrition on this one is... 100 calories... No listed fat, about 2g carbs, 23g protein. I'm discounting the sugar alcohol in the sugar free syrup, but if you include that, it's still about 110. The matrix can be hacked Neo.Note: I noticed this is 'too thick' of dough for this. I'm considering this might be enough dough for almost two tarts, if you press the dough down more and are careful. At that point we're talking down to ~50 calories a tart, I hope people post some ideas or pictures of results.

#CGC

~(o.o)~

This is one of the tarts that I absolutely make once Autumn arrives. I love tarts!In Step 5, you can optionally dust with sugar (granulated, brown, etc.) to make it even better. Recipe by Yukiline

This tart recipe uses fig syrup.Whenever I make this syrup, I crave this pie. Usually I use butter, but I replaced it with margarine this time. Use the same quantity as butter.You can also make the filling in a food processor. In this case, first make the tart crust, then make the filling. You won't need to clean the food processor in between. Recipe by OBU

I wanted to eat a nice crunchy tart! So I tried this!!It goes with just about everything so give it a try.The crust will turn out nicest if you work through Steps 1 and 2!When baking, sometimes bits of the dough will rise so keep an eye on it and use the back of a fork to push down any rising parts.At Step 6 if the dough is not sticking together try warming your hands or mixing it in a warmer room of your house. The key point to making a crunchy crust is for the dough to be thoroughly mixed! For one 18 cm [7.1 in] tart crust. Recipe by Hinanako*

Creamy and tangy..yum! :hungry

It won't break easily but is easy to handle. It's flaky and delicious .That's my tart crust.This crust won't shrink that much when it's baked. But if you are worried, use baking beans .Step 8: Flip over the dough and tart mold quickly! If you do it slowly, it will crack and you'll have to do it all over again.Step 6: When you bring the dough to room temperature in a microwave, heat for 20 seconds at 500W. Recipe by peko&poko

I prepared this one for my boyfriend's birthday this year and everybody approved it, even the kids!