When the nostalgia hits, turn to these Homemade Strawberry Pop-Tarts. A yummy treat, they’re easy to make and packed with fresh jam and a buttery crust.
6-8fresh raspberriesjuice strained and added for coloradd a drop at a time
Instructions
POP TARTS
In a food processor, pulse together flour, salt, and granulated sugar. Add cold, cubed butter and pulse mixture until it resembles a coarse meal (and until the butter is no longer in large pieces). The dough won't come together as a whole, so be sure not to over-process. Add 4 tbsp of water and pulse several times, and if it doesn't come together in clumps, add an additional 1 tbsp of water. Remove the mixture from the processor onto a clean surface, and gather the dough into a ball and divide into two portions. Shape each portion into a 5-inch disk and cover each with plastic wrap and chill for 1 hour in the fridge.
Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep the other in fridge), roll dough out onto a floured surface to about a 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling). Trim with a round cookie cutter (mine is 4" wide) or you can cut them into rectangles too.
Arrange all the circles, spaced evenly apart, on the prepared baking sheet. Spread small spoonfuls of jam evenly in the center of each circle, leaving about a 1/2-inch rim all around the edges, uncoated. Top each with another dough circle, seal the edges with your fingertips, then reseal with a fork. Cut an X or poke holes with a toothpick in the center of each pop tart. Cover and transfer to the freezer to chill at least 2 hours or up to one week. Repeat process with the remaining disks of dough.
Position one oven rack near the top third of the oven and a second oven rack near bottom third. Preheat oven to 375ºF. Bake frozen tarts for 25-30 minutes or until golden, rotating the racks once halfway through. Some of the preserves may leak out, which is fine. Just peel it off once it cools. Allow the pop tarts to cool on the baking sheets for several minutes, then transfer to a wire rack to cool completely.
GLAZE
In a mixing bowl, whisk together powdered sugar and the half and half 1/2 a teaspoon at a time to reach desired consistency. For the pink colour, add in the raspberry juice. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with edible flowers and or sprinkles, and allow the glaze to set at room temperature. Store in an airtight container. Enjoy!
Notes
Recipe Source: tart portion adapted from EPICURIOUS.