Frog Jam Pop Tarts

Five years ago on this day, we drove to the Eastern coast, toward Fenwick Island and stayed at the beach with my family.  The drive was beautiful, especially heading over the famous Bay Bridge and then onto flat coastal lands filled with acres and acres of farmland.  Passing over the bridge always carries a unique and very significant feel to the drive.  It casts away the notion of being bound to the mainland (even though, we’re still attached to it) giving off a sense of freedom.  Freedom that the beach is upon us, especially after a hard winter…

After passing through acres of beautiful agriculture, I saw arched flags along the road, signifying a produce stand.  Mind you, we passed dozens of small and large produce stands, but I was told this was the stand to stop and gather the goods at.  Pulling into the parking lot, it was clear why we needed to check out the food here.  It was beautiful.  Off to the left of the main building was a giant outdoor playground for kids.  I don’t mean the standard kind like we see at a school ground either.  The play area had wooden planes, trains and automobiles, for the kids to climb around in while you shop.

So while the kids were preoccupied, I ventured through the rows and rows of produce.  It was almost overwhelming with the selection, but who can complain about that?  After a lot of searching, I picked up some sweet corn, peppers, cherries, asparagus, and Frog Jam.  I saw these jellies and jams all stacked above the fruit, decorating the stand nicely, and I knew, at that moment what I was going to create with that Frog Jam.  What IS Frog Jam?  A jam that consist of Figs, Raspberries, Orange and Ginger.  There are some other ingredients in there as well, but those are the key flavors that give it the unique name.  I instantly was in love with the concept and had to buy it.

So, what could I possibly create with Frog Jam that would be creative?  Healthy, homemade pop tarts!  My kids love the traditional kind, although, I find them overly sweet and too under-nourishing.  How often can you say that you’re full after a pop tart?  I am willing to bet not too often, and that’s what motivated me to design something tasty and something that works with a child’s palate.  These tarts were very simple to make, as I even allowed the kids to get involved on creating these, with hopes that they would like to eat them too.  I wasn’t sure if the healthy nature of the tart would avert them or the crazy jam inside, but I am happy to announce that my picky children were more than pleased with these treats.  They were just that too, a treat and a breakfast.  What is also wonderful is that you can save these in the freezer for another time.  However, I wasn’t able to save these in my home; I found my husband sneaking a few at a time to take back to the office and snack on, as well as my children doing the same.  The tarts were out of the house in a few days and my family is asking that I make some more again.  I couldn’t be happier seeing my family be excited to eat so well, and the tarts were a perfect change of pace.  So don’t be afraid to find some unusual flavor jam or jelly and create these beautiful and delicious tarts!

Frog Jam Pop Tarts Recipe

Ingredients:

• 3 1/4 cups of King Arthur Whole-Wheat Flour
• 1 cup of melted Butter (salted)
• 1 tsp of Sea Salt
• 1 cup of Organic Plain Yogurt
• FROG Jam or any other Jam/Jelly

Directions:

Mix together the flour, butter, salt and the yogurt and then when a dough forms, begin to knead the dough.  If it feels too sticky, add more flour; too dry, add yogurt.  Roll out the dough on a floured surface or parchment paper.  Using cookie cutter or a knife, cut the shapes you are seeking.  Add a small spoonful to the dough and spread it out, not hitting the edges, however.  Place top on the tart and press the edges with your fingers first and then with a fork to seal the tart shut.  Bake at 350 degrees for 20-25 minutes.

This article was previously published through Ciao Florentina, which has since been removed from the site.  I am the original author of this recipe. Thank you!