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Homemade Strawberry Pop Tarts Recipe

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Homemade Strawberry Pop Tarts are a delightful treat featuring a flaky, buttery pastry filled with a sweet and tangy homemade strawberry jam. These handcrafted pastries offer a fresh alternative to store-bought versions, combining a crisp crust with vibrant fruit flavor, perfect for breakfast or a snack.

Ingredients

Dough

  • 2 ½ cups all-purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter (2 sticks), chilled and cubed
  • ½ cup cold water

Filling

  • 16 oz (~450g) strawberries (fresh or frozen – thaw if frozen)
  • 3 tablespoons honey
  • 2 teaspoons lemon juice

Topping

  • 1 egg yolk
  • ½-1 cup powdered sugar
  • 1-2 tablespoons milk

Instructions

  1. Prepare the Dough: In a food processor, pulse together flour, salt, sugar, and chilled butter a few times until the butter pieces resemble peas. Slowly stream in the cold water while pulsing until the mixture forms a dough.
  2. Knead and Chill: Transfer the dough to a lightly floured surface or bowl and gently knead into a ball, being careful not to overwork it. Wrap in plastic wrap, shape into a ½-inch thick rectangle, and refrigerate for 2 hours.
  3. Make the Strawberry Filling: While the dough chills, blend the strawberries, honey, and lemon juice until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds.
  4. Cook the Filling: Over medium heat, simmer the strawberry mixture for 20-25 minutes until it thickens enough to coat the back of a spoon, then transfer to a bowl and allow to cool.
  5. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 300˚F (150˚C) and line a baking sheet with parchment paper.
  6. Roll Out the Dough: Divide the chilled dough in half, and on a floured surface, roll each half into a 14 x 14 inch square about 1/8 inch thick. Keep the surface and dough lightly floured to prevent sticking.
  7. Cut Dough Rectangles: Cut the dough into rectangles roughly 3.5 x 4.75 inches. Recombine scraps and re-roll to minimize waste.
  8. Fill and Assemble: Place about one tablespoon of the cooled strawberry filling on half the rectangles, spreading into a thin layer while leaving a ⅓ inch border around the edges. Brush the border with beaten egg yolk.
  9. Seal Pop Tarts: Dock the tops of the remaining dough rectangles with a fork or skewer. Place them over the filled bottoms, press edges down firmly, and crimp to seal.
  10. Bake: Arrange the pop tarts on the prepared baking sheet and bake for 30-35 minutes until the tops are lightly browned and bottoms slightly browned.
  11. Optional Glaze: Mix powdered sugar with 1-2 tablespoons milk to a drizzle consistency, then glaze the cooled pop tarts if desired.

Notes

  • Ensure butter and water are cold to achieve a flaky crust.
  • Do not overwork the dough to prevent toughness.
  • Straining the strawberry mixture improves texture by removing seeds.
  • Docking the top dough vents steam and prevents sogginess.
  • Pop tarts can be stored in an airtight container for up to 3 days or frozen for longer storage.

Find it online: https://marthatasty.com/homemade-strawberry-pop-tarts-recipe/