The world that exists in my head is far different from the one that exists in reality. I have big dreams and sometimes like to live or pretend I live in the dream world that I know will one day be my reality. I like to think I’m already a famous author and blogger. Publishers and agents fighting over me. Advertisers and sponsors dying to be a part of my blog. Talk shows. Award shows. Haute couture gowns. Fittings. California. Friends. Fashion shows. It’s a fun world. It very often affects my outward appearance. No I don’t wake up with full hair and makeup, high heels next to my bed, though I wouldn’t complain if I did. Those things don’t happen unless I’m leaving the house.
When I’m just a part of my world, heading to say hi to the fish guys at the market and stock up on dinners for the week or trolling the farmers’ market for the freshest produce, I still dress up like I might possibly encounter paparazzi. Smoky eye shadow, pink lipstick, teased hair, painted nails, pretty dress, crazy high heels. They’re how I roll because one day the paparazzi will be there (I hope).
I’ve been known to buy something after seeing it on one of my favorite celebrities or jumping for joy on the off chance that I buy something I later see on them. I even had pink streaks put in my hair because that’s the latest Hollywood trend, though I would think we should have created pink hair dye that lasts more than a week by now. It was also my form of creative expression since piercings and tattoos are out of the question for me. No, my ears aren’t even pierced. Yes, I wear clip earrings. Yes, they hurt. Sometimes a lot. But I’ve found fashion sometimes causes pain.
It’s fun to pretend, rehearse, really, being the person and living the life of my dreams. Second looks from strangers wondering around the same store as I are awfully fun as well. Like they say, dress for the job you want, not the one you have.
When it comes to food, I live in an alternate universe too. I eat Cucumbers, Tomatoes, and Onions year round because vinegar makes inferior produce better. Pumpkin desserts hit the table in the middle of July as I finish off my frozen stash from the year before new pumpkins hit the market. Cherries, blueberries, and blackberries fill the freezer, breaking up the monotony of apples and oranges in the frozen tundra of winter. And then there’s my year long, never ending love affair with peaches. I know you’re all buying up apples, pears, and cans of pumpkin, and so am I, but my eyes light up when I still see fuzzy, round peaches as I drop one after another into produce bags. The best part? They’re still really, really good.
While I have been buying some regular yellow peaches, which are still great, Papa Joe’s Market where I stock up for the week also flies in peaches and plums from Goldbud Farms daily. You know I love Frog Hollow’s produce, but Goldbud might be even better. Their peaches are huge, three napkin juicy, and so flavorful. The plums are the best I have ever had, no kidding. I run straight to the wooden boxes filled with this fruity goodness each time I enter the store. Yes, they’re pricy. Yes, they’re worth it.
I used some of their magnificent peaches in these Peach Pop Tarts. I used to love Pop Tarts and eat them every morning. I now can’t remember the last time I bought a box, but that doesn’t mean I never crave them. After tasting one of these, I can’t imagine anyone wanting a regular Pop Tart again. Forget the dry, artificial, somewhat flavorless Pop Tarts and enter these flaky, crumbly, fruity, spicy pastries that basically allow you to eat pie for breakfast. These also happen to be vegan with the perfect pie crust made completely from shortening and then that fresh peach filling spiced with cinnamon and ginger. The turbinado sugar on top adds crunch. Whether you are firmly based in reality or live in your own version of it, make these Peach Pop Tarts to make everything just a little better.
- 2 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 cup pure vegetable shortening
- 2–3 tablespoons ice water
- 2 cups peaches, finely diced
- 1/3 cup packed dark brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup cornstarch
- Turbinado sugar, for topping
- Make the crust. In the bowl of a food processor, pulse flour, salt, and sugar to combine. Add shortening and pulse until a coarse meal forms. Add 2 tablespoons water and pulse to combine. Check to see if the dough is coming together. If not add 1 more tablespoon water. I added all 3. You want the dough to easily come together without many crumbs; it will probably be wetter than the pie dough you are used to. Chill in refrigerator for at least 1 hour.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. In a medium bowl, combine peaches, sugar, cinnamon, ginger, and cornstarch.
- Remove dough from refrigerator and divide in half. Place the other half back in the refrigerator. Roll the dough out to about 1/8 inch thick. Cut 10 rectangles out of each half of dough. Get them as close to the same size as possible, but they will not be perfect. That’s okay. Reroll the dough as necessary. It is very forgiving.
- Place 5 rectangles of dough on each baking sheet. Spoon some filling onto each of the rectangles, draining off some of the juice. Leave about ¼ inch boarder between the filling and edge of the dough. I pile as much filling as possible into them and used all of the peaches, though not all of the juice, to fill them.
- Place the remaining rectangles of dough over the ones with filling, matching them in size as closely as possible, patching with scraps of dough as necessary. Crimp the edges shut with a fork. Prick the finished pastries with a fork so they do not explode in the oven. Sprinkle with turbinado sugar.
- Bake for about 35 minutes, rotating halfway through if necessary, until the edges and bottom are golden brown and the top is very lightly browned. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for 15-20 minutes.
- When ready to eat Pop Tarts, each may be glazed with 4 teaspoons confectioner’s sugar and a splash of water or milk. Cinnamon may also be added. They should not be stored or frozen with the glaze, but it does bring out that classic Pop Tart flavor.
- Prep Time: 40 mins
- Cook Time: 35 mins