Strawberry Pop Tarts
We improved this childhood nostalgic classic with tender, buttery crust and a fresh and jammy strawberry filling.
Ingredients
dough
- 2 Vital Farms egg yolks
- 2 teaspoons apple cider vinegar
- 4-6 tablespoons ice water
- 2 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 cup Vital Farms Unsalted Butter, cold and cut into 1/2-inch cubes
filling
- 2 cups strawberries, washed and roughly chopped
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons cold water
glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- sprinkles of choice
Instructions
- Start by making the dough. Mix the egg yolks, vinegar, and 4 tablespoons of the ice water in a small bowl and set aside.
- In a large bowl, whisk the flour and salt together then add in the butter and toss to coat in the flour. Pinch the butter into the flour with your hands, making flat shards of butter.
- Add the egg yolk mixture into the flour mixture and toss to incorporate. Add the remaining two tablespoons of ice water as needed just to bring the dough together.
- Split the dough into two equal pieces, shape each into a rough rectangle about an inch thick and wrap in plastic wrap. Refrigerate at least two hours, preferably overnight.
- Make the filling by combining the strawberries, sugar, lemon juice, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the strawberries have started to break down and the juices thicken slightly, about 15 minutes.
- Combine the cornstarch and water in a small bowl and stir to combine then add to the strawberries and stir immediately to combine. Continue cooking the strawberry mixture for another minute, until thickened. Remove from heat and set aside.
- Preheat oven to 350 °F. On a lightly floured surface, roll out one of the rectangles of dough into a large rectangle about an 1/8th of an inch thick and 12 x 9 inches in size. Cut the rectangle into 9 3 x 4-inch rectangles.
- Transfer the rectangles to a parchment-lined baking sheet, spacing them about an inch apart. Pop in the freezer while you repeat with the second disc of dough. Pull out the first batch from the freezer and spread about 2 tablespoons of the strawberry filling in the center of each rectangle.
- Brush the edges with egg wash and top with another rectangle. Crimp the sides with a fork to enclose the tarts then using a fork or toothpick, poke a few holes on the top to allow steam to escape while they bake. Repeat with the rest.
- Bake for about 25-30 minutes, until crust is golden brown. Allow to cool before glazing.
- Make the glaze by whisking together the powdered sugar and 1 tablespoon of lemon juice. Adjust the consistency by adding more lemon juice, if needed. It should be drizzleable but still fairly thick, like honey. Drizzle the glaze over the pop tarts and top with sprinkles of choice. Enjoy!
