We write a lot about our Midwestern backgrounds here on Freckle & Fair (Theresa is from Omaha and I am from Kansas City). We blame these roots on our mania with ranch dressing and peanut butter. But — lo! The source of one of my peanut butter obsessions is not of the flyover states, but from New England, of all places!
My dad has lived in the Midwest for the last 10 years, but just wait for him to open his mouth and you'll know he's not exactly from around those parts. He was born and raised in Boston, and he's got the accent (and the excessive Red Sox/Pats memorabilia) to prove it. See, to him and his side of the family — all big, Irish Catholic loud mouths — the letter "r" is an unnecessary addition to our alphabet. How loud, how showy that "r" is — what, you think you're better than them, with your correct pronunciation of "wicked hard"?
So, my my Bostonian dad agreed to raise my sisters and I in the Midwest, but with stipulations — we eat clam chowder on Christmas, we have to promise to always hate the Yankees (and we do!), and we had to love flutternutter sandwiches (which, until now, I didn't even know was a New England thing. The things your parents hide from you).
In case you're in the dark, the fluffernutter is the magic of peanut butter and the beauty of marshmallow fluff, spread on white bread and joined together in holy sugar heaven. And it was a common staple in my nana's household (that's New England for grandma) when we'd visit, except she'd, of course, pronounce it "fluffahnuttah" in her perfect Boston accent. It was a very appropriate food, apparently, because it and Fluff were invented in her neck of the woods — and people have gone so far as to propose it become the state sandwich of Massachusetts (let us tell you, it beats Missouri's).
So, now that today's sandwich lesson is over, you're ready to enjoy the insane sugar bomb that is the fluffternutter pop tart. Why? Because it now exists, it's fun to say and it's amazing. We're also convinced that pop tarts are the new donuts, (you know how much we love these babies), and we're 100% okay with that — though that doesn't mean we're done with donuts, either.
makes 7-8 poptarts
- 2 pie crusts for a 9-inch round (storebought is fine; I made my own but prefer the ease of storebought)
- 1/2 cup smooth peanut butter + 1 T (don't use natural)
- 2 tsp milk
- 1/2 cup marshmallow fluff
- 1 egg
- 2/3 cup powdered sugar
- Mini marshmallows to garnish (optional)
- Preheat oven to 350F (180C). Roll out pie crust on a cutting board. Cut pastry into pop tart rectangles — remember you'll need two for every tart.
- Place cut pastry dough on a cookie sheet lined with parchment paper. In a small bowl, whisk egg with milk. Brush the egg wash onto the dough (this will help seal the tart).
- On half of the dough sheets, dollop a tablespoon of peanut butter and a tablespoon of fluff (the fluff can be kind of difficult — be patient). Mix them up a bit and try to spread it evenly on the dough, leaving a perimeter along the outside.
- Cover the dough with the filling with another sheet of dough, egg wash side down. Crimp the perimeter of the tart with a fork. Poke holes in the top of the pastry to vent with a toothpick, then lightly brush with egg wash.
- Repeat until all the pastry dough has been used. Place pastries in oven for 20-25 minutes. Set aside to let them cool completely.
- In a medium-sized bowl, mix powdered sugar, 4 teaspoons water and 1 tablespoon of peanut butter. Top cooled pastries with the peanut butter glaze and sprinkle with mini marshmallows while still wet. Wait until the glaze sets and then enjoy, or store in an airtight container for 3-4 days.
Also — see this little button right here ^^^? It's a Yummly button! We'll be posting all our recipes to our Yummly page now. It's like Pinterest but just food so like, you get fat instead of poor (from buying all that stuff from Anthropologie). If you want to save our recipes, just click the "Yum" button!
Photos and text © Katie Currid, 2015. All rights reserved.