Who doesn’t remember these iconic breakfast tarts, first introduced in 1964. I had them as a child, and would eat them for breakfast or a lunch snack, and even served them to my own children. They tasted like a pie dough tart, with a fruity jam-like filling (heaven knows what was in this filling!) , and were frosted with a pretty solid icing layer. And lets not forget the sprinkles!
I remember Pop Tarts fondly, but surely I don’t buy or eat them any more. I’m a bit spoiled by my own ability to bake delicious, and fresh sweets. So I challenged myself to make a fresh-baked tart, with a real-fruit filling, and an amazing glaze! Pretty pleased with these fresh strawberry Pop Tarts!
You can use store-bought jam if you like. There are lots of fresh, delicious jams on the market. I made my own, and it was super easy. You can even used store bought pie crust – but this crust recipe couldn’t be easier.
Combine 4 c chopped strawberries in a saucepan with 1 1/2 c sugar, and 2 Tbsp fresh lemon juice. Simmer over med heat, stirring occasionally, for 15 – 20 min til thickened. Remove from heat and cool.
Then I started the tart dough. I think any good pie crust recipe will work for this. Here is my recipe for 8 tarts. I made 2 separate batches of the dough, which made 16 tarts. (if you have extra scraps of dough, you can get another 1-2 tarts out of it).
Ingredients:
2 1/2 c all purpose flour
1 tsp granulated sugar
1 tsp salt
1 stick cold unsalted butter, cubed
6 Tbsp shortening
6 Tbs ice water
1 egg, and 1 Tbsp milk (to be used later for egg wash)
Combine all ingredients in a stand mixer with a paddle attachment. Blend just until a dough forms. Split in half, wrap in plastic, and refrigerate for 30 min.
Prepare the jam filling, by placing 3/4 c of your strawberry jam into a small saucepan. Combine 1 Tbsp cornstarch, and 1 Tbsp water and stir til blended. Add to the jam, and stir together. Heat over low til simmering, and simmer for 2 min stirring constantly. Cool. This will give just the right thickness for your tart filling.
Remove dough from refrigerator, and let sit at room temp for 10 – 15 min. Roll out 1 dough to about 1/8″ thick on a floured surface, to a 9″ x 12″ rectangle. Using a pizza cutter, cut 8 pieces (4 1/2″ by 3″ each).
Place these 1st 8 tart sheets onto a parchment covered cookie sheet, about 1″ apart. Set aside.
Whisk together 1 egg, and 1 Tbsp of milk in a small bowl. Brush lightly onto each tart.
Roll out the 2nd dough and cut the same. These will be the tops to your tarts. Poke holes in these, using a fork, or wooden skewer, to allow the steam to escape.
Top each tart bottom, with 1 Tbsp of the thickened jam filling. Spread, but leave at least 1/2″ border with no jam.
Now cover each tart with one of the tart tops with holes in it. Pinch edges, then go around each and press together using a fork.
Brush each tart with the egg wash, and place in refrigerator uncovered, for 30 min. Preheat your oven to 350 degrees. Remove from refrigerator, and bake for 20 – 24 min til golden.
I found my first batch “puffed up” a bit despite the holes – so for the next batch, I placed a baking rack sprayed with cooking spray on top of the tarts to press them down while baking. This worked pretty well! They tasted delicious either way.
Cool completely. Frost as desired. I used about 2 c powdered sugar, with a few Tbsp of milk for a thick glaze. Don’t forget the sprinkles!
