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closeup of strawberry pop tart

Strawberry Pop Tarts

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These homemade strawberry pop tarts made with strawberry preserves and flaky pastry are so much better than store-bought!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 hand pies
Calories 587
Author Annalise

Ingredients

Strawberry Preserves:

  • 2 cups sliced strawberries , fresh or frozen
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • cup granulated sugar
  • ½ teaspoon vanilla extract

Pie Crust:

  • 2 cups all-purpose flour , plus more for rolling
  • 1 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter , cold and cut into cubes
  • 4-5 tablespoons cold water

Strawberry Pop Tarts:

  • 1 cup strawberry preserves , recipe above, or use store-bought
  • double pie crust , recipe above, or use store-bought
  • 1 large egg , lightly beaten (for egg wash, optional)
  • 1 cup powdered sugar
  • 1-2 tablespoons heavy cream or milk
  • Rainbow sprinkles (optional)

Instructions

To make the pie crust:

  • Combine the flour, salt, and sugar in a bowl. Add the cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers. Continue until the mixture resembles coarse sand and the butter is the size of small peas. Add the cold water a tablespoon at a time, mixing until the dough comes together into a ball. Divide into two and form each into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.

To make the preserves:

  • Meanwhile, prepare the preserves if making from scratch. 
  • Put the strawberries, lemon juice and zest, and sugar in a medium sauce pan and set over medium high heat. Stir and mash with a potato masher or large fork and bring to a boil. Boil for about 2-3 minutes until sugar is dissolved and combined with the mashed strawberries.
  • Reduce heat to medium low. Continue to simmer for 10-15 minutes until thickened. Add vanilla extract.
  • Cool to room temperature before spooning onto the prepared pastry squares. Any leftovers may be stored in the fridge for a few weeks.

To make the pop tarts:

  • Preheat oven to 375°F and line a baking sheet pan with parchment paper.
  • Remove one disk of dough and place on a lightly floured surface. Roll out into a large rectangle about to about 1/8th inch thick. Trim so edges are straight. Cut into 8 5x3-inch rectangles. Repeat with second disk. Gather trimmed dough scraps together and re-roll as needed.
  • Spoon 1 ½ tablespoons of the preserves onto the pastry squares and cover with the remaining pastry squares. Press all edges together with your fingers to seal, then use a fork to double seal. Use a toothpick to poke holes in the tops of the pastries. Place on prepared sheet pan 1 inch apart. Brush with egg wash if desired for more color.
  • Bake the pop tarts until golden, about 25-30 minutes.
  • Cool completely on a wire rack.
  • To make the frosting, whisk together powdered sugar and heavy cream/milk to make a thick but pour-able consistency. To make the frosting pink, add a spoonful of remaining strawberry preserves.
  • Spread over cooled pop tarts and sprinkle with rainbow sprinkles. Frosting should set up in about 20 minutes, or more quickly if chilled in the fridge.

Video

Notes

NOTES:
To make ahead: Pie crust can be stored in the fridge for up to 5 days and in the freezer for a month or more. Preserves can be stored in the fridge for a few weeks. Assembled unbaked pop tarts can be stored in the freezer for a few weeks. No need to thaw before baking.
Adapted from Bon Appetit.

Nutrition

Calories: 587kcal | Carbohydrates: 88g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 317mg | Potassium: 136mg | Fiber: 2g | Sugar: 54g | Vitamin A: 766IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 2mg