I must say pop tarts were one of the few things that got me out of bed before school morning growing up. Sadly, I haven’t had a pop tart few years! I thought it was about time to bring back those nostalgic memories and attempt to make a pop tart of my own!
Growing up, my favorites had to be the s’mores and the original strawberry. I decided to experiment with the strawberry flavor using my homemade strawberry jam! These pop tarts are an adorable new spin on any breakfast or dessert for a party. I guarantee they will stir up some stories from the past!
Homemade Strawberry Pop Tarts
- -2 cups all-purpose flour
- -1 tablespoon sugar
- -1 teaspoon salt
- -1 cup (16 tablespoons) unsalted butter, cut into cubes
- -1 large egg
- -2 tablespoons milk
- -Strawberry Jam (1 pound fresh strawberries, 2/3 cup sugar, 1 large Granny Smith apple peeled and coarsely grated, 1 tablespoon fresh lemon juice.) Recipe Below.
- -1 cup confectioners sugar
- -2 tablespoons of milk
- -Sprinkles for on top of glaze!
- -The dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers until the mixture holds together with pea-sized lumps. Mix in the egg and milk until everything is cohesive.
- -Divide the dough in half and shape each half into a rough 3″ x 5″ rectangle. Wrap in plastic and refrigerate for 30 minutes. (This will help to firm up the dough, making it easier to roll).
- -Assemble the tarts: Place one half of the dough on a generously floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Set the 9″ x 12″ rectangle of dough onto a lined baking sheet.
- -Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and width-wise; you’ll see nine 3″ x 4″ rectangles.
- -Beat an egg and brush it over the entire surface of the dough. Scoop a tablespoon of the jam filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips, press firmly around each pocket of jam, sealing the dough well on all sides.
- -Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with a fork to seal.
- – Prick the top of each tart multiple times with a fork.( This will let steam can escape, so the tarts stay flat toaster pastries.) Refrigerate them, uncovered, for 30 minutes, while you preheat your oven to 350°F.
- -Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
- -Make the glaze: mix together the confectioners sugar and milk until smooth. When the tarts are cool, put a tablespoon of glaze on each tart and top with sprinkles! (Don’t put them in the toaster!)
Make my Strawberry Jam:
Combine 1 pound fresh (or frozen, thawed) hulled, quartered strawberries and 2/3 cup sugar in a large heavy skillet. Stir in 1 peeled, coarsely grated large Granny Smith apple. Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves. Simmer until jam is thickened, 10-15 minutes. Stir in 1 tablespoon fresh lemon juice. Transfer to a bowl or jar; let cool. Cover and chill until set, about 2 hours. Keep chilled.