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The Pop Tart has been a Foreign Cinema staple since chef-owners Gayle Pirie and John Clark made their brunch debut back in 2001. The childhood classic grows up with seasonal preserves—look for rhubarb, early strawberries, and blood orange marmalade this month—inside a crispy pastry pocket with chunky, crunchy turbinado sugar caramelized on top. (Choose an organic store-bought jam if you don't have time to make your own.) Here’s to Saturday morning jam sessions at home.Organic Fruit "Pop Tarts"
1 1/3 cups all purpose flour
Pinch kosher salt
2 teaspoons sugar
2/3 cup unsalted butter
2 egg yolks
2 tablespoons cold water for mixing
1 cup homemade seasonal preserves or jam
egg wash (1 beaten egg to 2 tablespoons of water)
Turbinado or raw sugar
1. Preheat the oven to 375 degrees.
2. In a stand mixer, combine the flour, salt, and sugar. Mix on low speed until combined. Cut the butter into small pieces and mix until the butter is pea-sized.
3. Add the egg yolks, one at a time until well blended.
4. Gradually add the water over the mixture to smooth out any small, irregular clumps.
5. Mix the dough vigorously until it is relatively smooth.
6. Wrap in plastic and refrigerate for 20 minutes.
7. Roll out the dough on a cold, lightly floured surface until 1/8-inch thick.
8. Cut dough into 3x5-inch shapes, about the size of a postcard.
9. Cut 12 rectangles, and use a pastry scraper to place 6 bottoms onto a cookie sheet lined with parchment. Brush the edges of each bottom with egg wash.
10. Place 2 to 3 tablespoons of jam in the center of each pastry bottom.
11. Place the 6 pastry tops onto the jam centers, aligning the corners.
12. Press the edges with a fork until each tart is closed, working around the entire rectangle. (These may be prepared ahead of time and refrigerated or frozen.) Poke the top of each pop tart with a fork 4 times. Brush the tops with egg wash and sprinkle with turbinado or raw sugar.
13. Bake for 25 minutes, or until the tarts are golden brown. Serve immediately with a sprinkling of powdered sugar.