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Homemade Strawberry Pop Tarts Recipe

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4.3 from 4 reviews

Delight in these homemade strawberry Pop Tarts featuring a sweet and tangy strawberry jam filling made from fresh strawberries, encased in flaky pie crusts. Baked to golden perfection and topped with a smooth vanilla glaze and colorful sprinkles, these Pop Tarts are a nostalgic treat perfect for breakfast or a snack.

Ingredients

Jam Filling

  • 2/3 pound (302 grams) strawberries, hulled and quartered
  • 6 tablespoons (75 grams) white sugar
  • 1/2 tablespoon lemon juice

Pastry

  • 2 pie crusts, homemade or store-bought
  • 1 large egg
  • 1 teaspoon water

Glaze

  • 3/4 cup (90 grams) confectioners’ sugar
  • 1 tablespoon heavy cream (or milk)
  • 1/4 teaspoon vanilla extract
  • 1-2 drops liquid pink food colouring
  • 1-2 tablespoons sprinkles, white or rainbow

Instructions

  1. Make the jam filling: In a medium to large pot over medium-high heat, combine strawberries, sugar, and lemon juice. Stir and bring the mixture to a boil. Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
  2. Mash and thicken jam: Use a potato masher to mash the berries after 10 minutes, then continue to simmer for an additional 5-10 minutes until the jam thickens and reaches 220°F (104°C) on a candy thermometer.
  3. Cool the jam: Transfer the thickened jam to a heat-proof bowl, cover with plastic wrap, and refrigerate for at least 4 to 5 hours or preferably overnight until fully cooled.
  4. Preheat oven and prepare baking sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  5. Roll and cut pie crusts: Roll each pie crust into roughly 13 by 9-inch rectangles. Cut each rectangle into 8 equal smaller rectangles, resulting in 16 pieces total.
  6. Prepare egg wash: In a small bowl, whisk together the egg and 1 teaspoon of water thoroughly.
  7. Fill and seal the Pop Tarts: Spoon about 1 tablespoon of cold jam into the center of half the rectangles. Brush the edges with egg wash, then cover with a plain rectangle. Press edges firmly and seal with a fork; prick the tops with the fork as well.
  8. Brush with egg wash and bake: Transfer assembled Pop Tarts to the baking sheet, brush tops with remaining egg wash. Bake for 15-20 minutes until golden brown. Remove and cool completely on a wire rack.
  9. Prepare glaze: In a medium bowl, whisk together confectioners’ sugar, heavy cream, vanilla, and pink food coloring until smooth and glossy.
  10. Glaze and decorate: Spread glaze over cooled Pop Tarts using a spoon, then immediately sprinkle with sprinkles. Allow the glaze to set fully before serving.

Notes

  • Ensure the jam is completely cool before filling the pastry to prevent soggy crusts.
  • Use a candy thermometer for best jam consistency at 220°F (104°C).
  • Pie crusts can be homemade or store-bought to save time.
  • For a different flavor, try other fruit fillings such as raspberry or blueberry.
  • Store finished Pop Tarts in an airtight container at room temperature for up to 3 days.

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