Cinnamon Brown Sugar Popped TartMADE BY MEGPIES IN BROOKLYN, NEW YORK
Each Megpie is totally homemade, and you immediately taste the difference between these and the machine-made stuff. We swoon over their buttery, flaky crust and to-die-for fillings.
You can't get much more nostalgic – or delicious – than cinnamon-sugar toast: warm, melty butter melding with cinnamon and brown sugar on a crunchy, perfectly toasted slice of white bread. Just the thought is enough to make us want to retreat to the sofa and cuddle up under a blanket immediately.
But imagine that same taste, only wrapped up in tender, buttery pastry: now that's a thought that can get us to leap up from even the most cozy of cuddles. We'll take the warm embrace of a cinnamon-brown sugar Popped Tart over a real cuddle (or a bland, processed packaged pastry) any day.
When Meghan Ritchie introduced these retro treats at Brooklyn food market Smorgasburg, they quickly became a hot ticket. They've got such a following they're even listed as one of the Village Voice's top 100 dishes. One bite, and you'll forget Pop Tarts ever even existed.
INSTRUCTIONS: We ship these treats frozen and mostly they defrost on the way. Store at room temperature and when you're ready to enjoy, just reheat them in an oven or toaster oven at 250 degrees for five minutes. The pastries stay fresh for over a week, but those west of the Mississippi should eat these within a couple of days of receiving them for the freshest tasting pastries. If you make it more than 24 hours, you deserve some kind of prize.
Tip of the Tongue
We don't mean to be excessive, but we can't help but think about what great ice-cream sandwiches these tarts would make! Really, it's just a matter of practicality: why use a spoon for rich vanilla ice-cream when you could use two warm, snickerdoodle-y pastries instead?