Using an electric mixer fitted with the paddle attach-ment, mix the flour, sugar, and salt until blended.

Add the butter, and mix on medium-low speed for 4 minutes, or until very small pieces of butter are visible.

Combine 6 tablespoons of the ice water and the vinegar and add it to the flour mixture. Mix on medium speed until moist crumbles of dough form.

Scrape the dough and any remaining flour onto a work surface and knead 6 to 8 times, until the mixture comes together in a smooth dough. Do not overwork the dough or the Pop T’s will be tough.

Divide the dough in half (weigh the halves if you have a scale). Then shape both halves into flat, even rectangles and cover one in plastic wrap so that it doesn’t dry out. 4

Put a large piece of parchment paper on a work surface. Put the unwrapped rectangle of dough on the center and top it with another sheet of parchment paper.

Roll the dough into a ⅛-inch-thick rectangle slightly larger than 14 × 10 inches, stopping occasionally to peel away the paper, dust the dough lightly with flour, and reposition the paper so you don’t get any wrinkles.

Try to keep the rectangle shape nice and neat—this will help you keep the Pop T count accurate.

Slide the dough in the parchment sheets onto a baking sheet and refrigerate for 30 to 45 minutes, until the dough is very firm. If you want to chill the dough faster, freeze for about 15 minutes. Repeat with remaining dough.

Line 2 baking sheets with parchment paper or nonstick liners. Combine the egg with the remaining 1 tablespoon ice water in a small bowl, and mix with a fork until blended.

Working with one sheet of dough at a time, arrange them on a work surface and peel away the top parchment. Using a ruler and a small, sharp knife or a pizza cutter, trim the dough sheets to 10 × 14-inch rectangles. Cut each one into sixteen 2 ½ × 3 ½-inch rectangles.

Using a metal spatula, carefully lift 16 rectangles from the parchment and arrange them about 1 inch apart on the prepared baking sheets. Fill a pastry bag (no tip needed) with the jam, pipe a scant tablespoon down the center of each rectangle, and spread the jam to about ½ inch from the edge of each rectangle. (You can also use a spoon to do this, but I think it’s faster and easier to use a pastry bag.) Brush the borders with the beaten egg.

Carefully place the remaining rectangles over the jam and gently press out all the air. If you want perfect-looking pop tarts, use a small knife to trim off any uneven edges. Using the tines of a fork, crimp the edges to seal. Cover the tarts with plastic wrap and slide the baking sheets back into the refrigerator for 1 to 2 hours, or freeze again for 30 minutes to 1 hour, until the dough is very firm. Cover and refrigerate the remaining egg mixture. 10

Position racks in the upper middle and lower middle of the oven, and preheat the oven to 350 ° F (325 ° F if using a convection oven).

Using a small knife, cut three small (½-inch) slits in the top of each pop tart; brush with the remaining beaten egg, and sprinkle with the turbinado sugar. Bake for 34 to 36 minutes (20 to 23 minutes if using a convection oven), until the bottoms are golden brown.

Transfer the baking sheets to wire racks and let cool. You’ll be tempted to eat the tarts right out of the oven but DON’T! The jam is nuclear hot at this point.

Store the tarts in an airtight container at room temperature for up to 3 days and reheat in a toaster.

My Crimper: I’ve adapted one of my old forks into the perfect crimping tool for Pop T’s. Bend the bottom third of the fork tines to a 90-degree angle—you might need a Vise-Grip or a very strong human for this project. It makes for quick and easy crimping. The filled pop tarts can be frozen before baking for up to 1 month. Thaw overnight in the refrigerator before baking as directed.

anise almond biscotti

Ingredients

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