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1
Place flours, sugar, and salt into the bowl of a stand mixer and whisk together.
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2
In a small bowl, beat the egg and milk and set aside.
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3
Add the pieces of butter into the flour mixture with the paddle attachment of the mixer to make a mixture of coarse crumble.
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4
Add the egg mixture and beat with the paddle attachment until the dough comes together.
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5
This is what I did for the 3 1/2 -inch circle-shaped tart maker, and if you don't have a special gadget, just use a traditional biscuit cutter or really anything circle-shape (like a mason jar lid) and use it to trace circle shapes from the dough.
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6
If you want the traditional rectangle shape for the pop tarts, the King Arthur site has directions for that.
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7
Divide the dough in half and roll each half into an 8-inch circle.
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8
You can either place them in the fridge or continue rolling them out.
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9
If you do choose to chill the dough, let the dough come to room temperature before working with it (takes about 25 minutes).
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10
Lightly flour a work surface, and roll each half of dough to a 1/8 inch thickness.
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11
Use the cut and seal gadget to cut out 18 circles from the dough (to make 9 tarts).
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12
Fill each tart with filling then seal shut, either using the gadget or pressing together the edges of dough by hand.
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13
Beat the egg, then brush on the egg wash and cut a few vents into each tart.
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14
Bake in a 350 degree oven for about 15 minutes, until the pastry has turned golden brown.
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15
To make the rose hip and apple filling:
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16
In a small bowl, whisk together cornstarch and water.
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17
Place fruit spread and cornstarch mixture in small saucepan and bring to a boil.
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18
Simmer for two minutes.
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19
Let cool.
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20
Peel and dice the apple, then squeeze the lemon juice from the lemon wedge over the apple pieces.
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21
Place 1-2 tablespoons of the thickened fruit spread in each tart, then a tablespoon of the apple pieces.
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22
To make the brown sugar and spice filling:
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23
Place all ingredients in a bowl and mix together with a fork.
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24
Put 1-2 tablespoons in each tart.
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25
To make the s'mores filling:
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26
Mix the chocolate chips and graham cracker pieces in a bowl.
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27
Place 1-2 tablespoons of the mixture in each tart and top with a tablespoon of the marshmallow creme.
