Skip the foil packs from the store and make your own homemade strawberry pop tarts! These pop tarts are filled with REAL strawberry jam and topped with an easy frosting. Recipe includes a how-to video!
Nonpareilssprinkles, or coarse sanding sugar for decorating, optional
Instructions
For Crust
Combine flour, sugar, and salt in the basin of a food processor.
2 ½ cups all-purpose flour, 1 Tablespoon granulated sugar, ½ teaspoon table salt
Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!
1 cup unsalted butter
Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.
½ cup sour cream
Remove dough from food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
For Filling
Combine sugar and cornstarch in a small saucepan and whisk together until combined.
¼ cup granulated sugar, 2 teaspoons cornstarch
Add berries and lemon juice and stir to combine.
8 oz strawberries, 2 teaspoons lemon juice
Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain.
Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools.
Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling pastry (you can speed up the process by placing the filling in the refrigerator).
½ Tablespoon butter
Assembly
Once dough has chilled and filling has cooled, preheat oven to 400F (205C) and line a baking sheet with parchment paper.
Prepare egg wash by thoroughly whisking together egg and water.
1 large egg, 1 teaspoon water
Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick then cut into 2.5”x4” (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!).
Place one rectangle on prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.
Repeat steps above until you have formed all of your pop tarts, then transfer to 400F (205C) oven and bake 15-17 minutes and beginning to turn golden brown. Allow pop tarts to cool on baking sheet before decorating with icing.
Icing
Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.
Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.
Nonpareils
Video
Notes
Food processor
A food processor will make preparing the pastry much easier, but if you do not have one you can instead use a pastry cutter to cut the butter into the flour mixture and then stir in the sour cream by hand. The mixture will be dry so this will require more effort.
Filling
You can substitute a different berry or a blend of different berries instead of strawberries, if you would like. Frozen fruit will also work, but you may need to add a Tablespoon of water in with the fruit to help everything combine.
Corn syrup
You can omit the corn syrup if needed. The finished glaze will not be as shiny/glossy and will not dry as firm and you may need a bit more milk.
Storing
Store in an airtight container at room temperature for 2-3 days. Homemade pop tarts may also be frozen for several months.
Making in advance
The pie crust can be made up to 3 days in advance of using, and the strawberry filling may be made 1-2 days in advance of assembly. I recommend making the icing immediately before using.