I’ve got Joanne Chang’s Flour checked out from the library and it’s going to be another cookbook that joins my overstuffed bookshelf. It’s just the type of cookbook I like, containing mostly updated versions of classic, comforting foods. These pop tarts are really easy to make, although they take some advance planning because the dough needs to chill. I used a high quality jam, particularly important in a dish like this that stars a fruity filling. I started with raspberry, but apple butter and cinnamon would be great too. The pastry is shatteringly flaky and easy to work with. The recipe can be found here.

• Homemade Pop Tarts (Flour, p. 88)