Strawberry Pop Tarts
These homemade strawberry pop tarts made with strawberry preserves and flaky pastry are so much better than store-bought!
- 2 cups sliced strawberries (335 grams)
- 1 tablespoon lemon juice
- 2/3 cup granulated sugar (130 grams)
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange or lemon zest
Strawberry Pop Tarts:
- 2 cups all-purpose flour (240 grams), plus more for rolling
- 1 teaspoon coarse salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter (226 grams), cold and cut into cubes
- 4-5 tablespoons cold water
- 1 large egg , lightly beaten (for egg wash)
- 1 cup strawberry preserves (340 grams), recipe above, or use store-bought
- 1 cup powdered sugar (113 grams)
- 1-2 tablespoons heavy cream
- Rainbow sprinkles
To make the preserves:
Put the strawberries, lemon juice, 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 and orange/lemon zest.
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:
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.
Meanwhile, prepare the preserves if making from scratch. Preheat oven to 375°F.
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 1/2 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 sheet pans lined with parchment paper or silicone baking mats.
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 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.
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.
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