Serving Pop Tarts Homemade Style

Orange marmalade with mascarpone pop-tart (Mark DuFrene) 

Since the official launched of the frosted Pop-Tarts in 1967 by Kellogg, it have been a household name and a great part in our childhood. While most people agreed that they are fun and interesting snack, these small rectangular jam filled pastries still far from been a presentable dish to be serve in on a restaurant table.

However, the idea of pop tarts still bring excitement and chefs at Bay Area have reinvented them by using organic filling which are housed in freshly made flaky pastry shell, making them good enough to be serve in swanky hotels, luxe patisseries and casual cafes alike.

At Trace in San Francisco's W Hotel, the breakfast menu includes a Kadota fig-filled tart with lemon glaze. Ham and cheese is the filling of choice at Tout Sweet, "Top Chef: Just Desserts" winner Yigit Pura's trendsetting patisserie in San Francisco. And at Tender Greens, the fresh, seasonal cafe that opened in downtown Walnut Creek last year, the haute-tarts range from savory to sweet, including a s'mores tart and one filled with fresh blueberries and finished with an eye-popping violet glaze.

The trend is easy to understand, pastry chefs and bakers say. These riffs on Pop-Tarts tap into our deepest, most nostalgic longings for childhood — while satisfying our grown-up palates. Besides, they’re adorable.
(Source: Mercury News)

Homemade Pop-Tarts Variations
A classic pop tart is filled with jam or chocolate, but there’s no limit to the sweet or savory fillings you can use to fill this variation on a turnover. Here are just a few ideas:

• Rhubarb compote
• Cinnamon and sugar
• Orange marmalade and mascarpone
• Peanut butter and jelly
• Nutella and bananas
• Pumpkin and fresh sage
• Pesto with fresh ricotta
• Spinach and feta cheese
• Ham and Gruyere
• Sauteed mushrooms
• Cheese, tomatoes and basil
• Mashed potatoes with sauteed onions

(Source: Newsok)