Strawberry Pop Tarts
Strawberry Pop Tarts Recipe - Made with Fresh Strawberries
Introduction
Strawberry Pop Tarts are a delicious and nostalgic treat that can be enjoyed for breakfast or as a snack. These homemade pastries are filled with a sweet and tangy strawberry jam and topped with a vanilla icing and colorful sprinkles. Making your own pop tarts allows you to customize the flavors and ingredients to suit your taste preferences.
History
Pop Tarts were first introduced by Kellogg's in 1964 as a convenient and portable breakfast option. Over the years, pop tarts have become a popular snack enjoyed by people of all ages. Making homemade pop tarts allows you to control the quality of ingredients and experiment with different flavors.
Ingredients
Pastry
- 2 cups (8.5 oz or 241 g) all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup (2 sticks or 8 oz or 227 g) unsalted butter, cut into pats
- 1 large egg
- 2 tbsp (1 oz or 28 g) milk
- 1 additional large egg (to brush on pastry)
Jam Filling
- 1 lb (454 g) strawberries
- 1 tbsp lemon juice
- 0.5 cup granulated sugar
Icing
- 1 cup powdered sugar, sifted
- 1.5-2 tbsp water
- 0.25 tsp vanilla
- rainbow sanding sugar or sprinkles
How to prepare
- Prepare the jam filling: Hull the strawberries and slice them in half. Add the strawberries to a small food processor and blend until smooth. Transfer the strawberry puree, lemon juice, and sugar to a small saucepan set over medium-high heat. Stir to combine and dissolve the sugar. Bring the mixture to a boil, skimming off any foam that forms on the top. Continue cooking until the mixture thickens. Stir gently until the jam reaches the desired thickness. *Note: The jam will thicken further once chilled. Transfer the jam to a small canning jar. Allow it to cool to room temperature before securing the lid and transferring it to the refrigerator to cool completely.
- Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, a pastry blender, or a food processor until you have pea-sized lumps of butter visible and the mixture holds together when squeezed. If you used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is combined. Knead briefly on a well-floured counter if necessary.
- Divide the dough in half (approximately 8.25 oz (234 g) each) and shape each half into a smooth rectangle, about 2x4 inches. You can roll out the dough immediately or wrap each half in plastic and refrigerate for up to 2 days.
- Bake the tarts: Gently place the tarts on a lightly greased or parchment-lined baking sheet. Brush the tops with egg yolk. Place 1 tbsp of jam on top of one rectangle and place another rectangle on top. Prick the top of each tart multiple times with a fork to allow steam to escape during baking. Refrigerate the tarts (they don’t need to be covered) for 30 minutes while you preheat your oven to 350°F (177°C).
- Remove the tarts from the fridge and bake them for 20 to 25 minutes, until they are a light golden brown. Cool the tarts in the pan on a rack.
- Make the icing: In a small bowl, combine sifted powdered sugar with water and vanilla. Decorate the cooled pop-tarts with vanilla icing and rainbow sanding sugar or sprinkles.
Variations
- Try using different fruit jams or preserves for the filling, such as raspberry or blueberry.
- Add a sprinkle of cinnamon or nutmeg to the pastry dough for a warm and spicy flavor.
- Experiment with different icing flavors, such as chocolate or lemon.
Cooking Tips & Tricks
Be sure to chill the dough before baking to ensure that the pastries hold their shape.
- Prick the top of each tart with a fork before baking to allow steam to escape and prevent the filling from leaking out.
- Customize the filling by using your favorite fruit jam or preserves.
- Decorate the pop tarts with icing and sprinkles for a fun and colorful finish.
Serving Suggestions
Serve the pop tarts warm with a glass of milk or a cup of coffee for a delicious breakfast or snack.
Cooking Techniques
Use a food processor to quickly blend the strawberries into a smooth puree for the jam filling.
- Work the butter into the flour mixture using your fingers or a pastry blender to create a flaky pastry dough.
- Chill the pop tarts before baking to prevent them from spreading in the oven.
Ingredient Substitutions
Use margarine or shortening in place of butter for a dairy-free version of the pastry dough.
- Substitute almond or soy milk for the dairy milk in the recipe.
- Use a different type of fruit jam or preserves for the filling, such as apricot or peach.
Make Ahead Tips
The jam filling can be made in advance and stored in the refrigerator for up to a week.
- The pastry dough can be made ahead of time and refrigerated for up to 2 days before baking.
- Baked pop tarts can be stored in an airtight container at room temperature for up to 3 days.
Presentation Ideas
Drizzle the icing over the pop tarts in a zigzag pattern for a decorative finish. - Sprinkle the pop tarts with rainbow sanding sugar or colorful sprinkles for a fun and festive touch. - Serve the pop tarts on a platter with fresh strawberries or a dollop of whipped cream on the side.
Pairing Recommendations
Enjoy the pop tarts with a hot cup of tea or a glass of cold milk for a comforting treat.
- Serve the pop tarts alongside a bowl of fresh fruit or a side of yogurt for a balanced breakfast.
Storage and Reheating Instructions
Store leftover pop tarts in an airtight container at room temperature for up to 3 days.
- To reheat, place the pop tarts in a toaster oven or conventional oven at 350°F (177°C) for 5-10 minutes until warmed through.
- Do not microwave the pop tarts as this may cause the pastry to become soggy.
Nutrition Information
Calories per serving
Each serving of Strawberry Pop Tarts contains approximately 300 calories.
Carbohydrates
Each serving of Strawberry Pop Tarts contains approximately 30 grams of carbohydrates.
Fats
Each serving of Strawberry Pop Tarts contains approximately 15 grams of fat.
Proteins
Each serving of Strawberry Pop Tarts contains approximately 4 grams of protein.
Vitamins and minerals
Strawberry Pop Tarts are a good source of vitamin C from the strawberries in the jam filling.
Alergens
This recipe contains dairy (butter, milk, egg) and gluten (flour). It may also contain nuts if sprinkles are used as a topping.
Summary
Strawberry Pop Tarts are a sweet and indulgent treat that can be enjoyed in moderation as part of a balanced diet.
Summary
Strawberry Pop Tarts are a fun and delicious treat that can be enjoyed for breakfast or as a snack. These homemade pastries are filled with a sweet and tangy strawberry jam and topped with a vanilla icing and colorful sprinkles. Customize the flavors and ingredients to suit your taste preferences and enjoy this nostalgic treat with family and friends.
How did I get this recipe?
The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day, and I had just finished picking fresh strawberries from my garden. As I flipped through my old recipe book, my eyes landed on the page titled "Strawberry Pop Tarts." I had never made pop tarts before, but something about the combination of flaky pastry and sweet strawberry filling intrigued me.
I traced my fingers over the ingredients list - butter, flour, sugar, and of course, fresh strawberries. The instructions were simple enough, but I knew that mastering the art of making perfect pop tarts would take practice. I decided to give it a try, excited to experiment with a new recipe.
I began by making the pastry dough, combining flour, sugar, and cold butter in a bowl. I mixed it together with my hands, feeling the butter crumble into the flour to create a crumbly texture. I added a splash of cold water and continued to knead the dough until it formed a smooth ball. I wrapped it in plastic wrap and let it chill in the refrigerator while I prepared the strawberry filling.
I washed and sliced the fresh strawberries, tossing them in a bowl with sugar and a squeeze of lemon juice. The sweet aroma of the strawberries filled the kitchen, making my mouth water in anticipation of the finished pop tarts. I rolled out the chilled pastry dough on a floured surface, cutting it into rectangles to form the base of the pop tarts.
I spooned the strawberry filling onto half of the pastry rectangles, leaving a border around the edges to seal the pop tarts. I carefully placed another rectangle of pastry on top of each filled one, pressing the edges together with a fork to create a tight seal. I brushed the tops of the pop tarts with a beaten egg wash and sprinkled them with sugar for a golden, crispy finish.
As I slid the pop tarts into the oven, I couldn't help but feel a sense of satisfaction. The kitchen was filled with the scent of baking pastry and sweet strawberries, and I knew that this recipe had the potential to become a family favorite. I anxiously watched through the oven door as the pop tarts baked to a golden brown, the strawberry filling bubbling and oozing out of the edges.
When they were finally done, I carefully removed the pop tarts from the oven and let them cool on a wire rack. The pastry was flaky and buttery, the strawberry filling bursting with flavor. I couldn't resist taking a bite of one while it was still warm, the sweet strawberries melting in my mouth and the pastry crumbling delicately.
I knew then that this recipe was a keeper. Over the years, I perfected my technique, experimenting with different fillings and pastry textures to create the ultimate strawberry pop tart. I shared this recipe with friends and family, delighting in their reactions as they bit into a homemade pop tart for the first time.
Now, whenever I make these strawberry pop tarts, I am transported back to that hot summer day when I first discovered the recipe. The memories of baking in my kitchen, the scent of fresh strawberries filling the air, and the satisfaction of creating something delicious from scratch will always hold a special place in my heart. And I know that this recipe will continue to be a beloved tradition for generations to come.