Small Batch Strawberry Burst Pop Tarts
Homemade strawberry jam bursting with fresh fruit flavor tucked into flaky buttery crust pockets. Each tart is drizzled with easy vanilla frosting and topped with sprinkles for the ultimate childhood treat.
Servings: 6 pop tarts
Calories: 276kcal
Ingredients
Strawberry Jam
- 330 g (2 heaping cups) whole fresh strawberries ,leaves removed
- 2 tsp sugar* ,I used muscovado
- dash of salt
Tart Pastry
- 250 g (2 cups) all purpose flour ,preferably sifted but not mandatory
- ½ tsp salt
- 150 g (⅔ cup) unsalted butter ,cold and cubed
- 2-4 tbsp ice water
Milk Wash
- 1 tbsp milk
- ½ tbsp maple syrup/agave/liquid sweetener
Vanilla Frosting (optional but recommended)
- 80 g (⅔ cup) powdered sugar ,sifted
- 1½ tbsp milk ,extra if you want a runnier frosting
- ¼ tsp vanilla extract
- sprinkles of choice or freeze dried strawberries
- dash of salt
Instructions
Jam Time
- In a heavy bottomed pot placed on medium heat, add in the strawberries and a quick dash of water (just a smidgen) and heat until berries begin to soften. Using a fork or the back of a spoon, smoosh the strawberries until you are satisfied with the chunkiness then add in the sugar and some salt. Taste and adjust from here. The mixture will be bubbling. Continue to cook until thick, around 5-10 minutes. Place in a glass jar and set aside to cool.
Pop Tarts
- For the crust, place the flour and salt in a large bowl and cut the cold butter into the flour using a fork or a pastry cutter (I also use a mixer with a whisk attachment for less arm work). The mixture should look like coarse sand. Pour in the ice water, 1 tablespoon at a time. Starting with one tablespoon then adding more until the mixture starts to come together in your hands.
- Turn the dough out into your work surface, flatten and shape into a rectangle. Wrap the dough in cling wrap and keep in the fridge for 30 minutes to overnight.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silpat and cut two extra sheets of parchment paper for rolling out the dough. Make the milk wash by mixing the milk and maple syrup (this will act as your glue and will add some color when baking).
- Take the dough out from the fridge and lay it on one sheet of parchment. Place another sheet over the top then roll out using a rolling pin until dough is about ⅛" thick. If the dough becomes too sticky, refrigerate then take it out again after a few minutes.
- Transfer 6 of the squares on to the baking sheet and brush with the milk wash. Place a tablespoon of jam onto each square, leaving a ¼" border. Cover with the matching halves and press the borders with a fork to seal the edges. Poke a few holes over the top and brush the tarts with the remaining milk wash. Bake for 20-25 minutes until golden and leave to cool.
- Meanwhile, make the frosting. Place all the ingredients in a bowl and whisk until a thick frosting has formed. It should be as thick as nutella (I'm not sure if this tip helps but it shouldn't be too runny or else it would just slide off your tart). Drizzle the frosting over each tart and decorate with your favorite sprinkles. Serve and enjoy!
Notes
*You can use any granulated sugar for the jam and can adjust the amounts to your liking. White/Brown/Coconut/Maple sugar will all work so just use what you have.
*This makes more jam then you'll need. Keep the extra to use for your jammy needs such as a pb & j sandwich perhaps.
*For a vegan option, use vegan butter and plant based milk. I do it often and it tastes real good.
*The milk wash and the frosting are optional. The milk wash really helps glue the two pie crusts together and give the tarts a golden brown color. While the frosting, well...is yummy.
Recipe adapted from Minimalist Baker