Recipe Weekend/ Book Review: Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

A lot of Moms love to cook, 

so I wanted to share a very special cookbook with you this weekend!

Synopsis: Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

Review: First off, you have to get past the pictures- which are just stunning! You want to dive right into one, not sit there and make the recipe! HA HA. But if you do, wow- the recipes are simple, but with a twist, making them unique and oh so special! I saw immediately what Amy Thomas (from the book Paris My Sweet) was talking about when she said Flour, the bakery, was one of the utmost best in NYC! I wished I was in NYC to take one of Joanne's classes too!

The Flour cookbook is broken into six chapters, of all the famous recipes from the bakery and Chang's personal favorites. This includes Breakfast Treats, Cookies, Cakes, Pies and Tarts, Other Sweets, and Breads. It is SO hard to figure out which recipe you want to try first, because you just get so caught up in the recipes and descriptions. But they is Chang's Pâte Brisée and Basic Brioche Dough. If you can master them, then all the recipes in the book are really simple. You will find yourself wanting to work your way through the book!

I had to share this wonderful recipe with you for Homemade Pop Tarts! It is not really that hard, and it is SO SO easy to alter- use your fresh preserves, fresh fruit, or bottles jam! I think once you add it to your repertoire, it will be a staple with you and your kids!


Check out this wonderful video with Joanne and her special way to make the dough for the recipe below! The dough can be used for a pie crust or tart crust, so i's a super recipe to learn.

Flour's Homemade Pop Tarts

Pâte Brisée (recipe below)
1 egg, lightly beaten
1 cup (340 grams) raspberry jam

Simple Vanilla Glaze:
1 cup (140 grams) confectioners’ sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons water
Rainbow sprinkles for sprinkling (optional)

1. Position a rack in the center of the oven, and heat the oven to 350 degrees F.
2. Remove the dough from the refrigerator and divide it in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle. Using a paring knife, lightly score 1 rectangle into eight 3 1/2-by-5 1/2-inch rectangles (about the size of an index card).

3. Brush the top surface of the entire scored rectangle with the egg. Spoon 2 tablespoons of the jam (or fresh fruit)  in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.

4. Using fluted roller (or a pizza roller), and following the scored lines, cut the layered dough into 8 rectangles. Place the rectangles, well spaced, on a baking sheet.

5. Bake for 40 to 45 minutes, or until the tops of the pastries are evenly golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.

To make the glaze: While the pastries are cooling, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. (The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.)


When the pastries have cooled for 30 minutes, brush the tops evenly with the glaze, then sprinkle with the rainbow sprinkles (if using). Let stand for 10 to 15 minutes to allow the glaze to set before serving.


The pastries can be stored in an airtight container at room temperature for up to 2 days.

Pâte Brisée
Makes about 18 ounces dough, enough for 8 pop-tarts or one 9-inch double-crust or lattice-top pie


1 3/4 cups (245 grams) unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks / 228 grams) cold unsalted butter, cut into 12 pieces
2 egg yolks
3 tablespoons cold milk

1. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.

2. In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.

3. Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour we call this “going down the mountain”), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.

4. Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

ENJOY!!!!!!!!!!!!!!!

About the Authors: Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.

Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco.

Keller + Keller are Boston-based food and lifestyle photographers

Disclosure / Disclaimer: I received this book, free of charge, from Chronicle Books,  for review purposes on this blog. No other compensation, monetary or other, has been received or implied for this post. Nor was I told how to post about it