Strawberry Pop Tart

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Who doesn’t love a warm, fruit filled pastry?

Since Pop Tarts released their fruit-filled toaster pastry in 1964, most of us have a memory of a yummy Pop Tart straight from the toaster as we rushed out the door to school at some point.

You can make this classic even better by making a homemade Pop Tart that is even more delicious than the ones you grew up with.

This one is Easter egg shaped and oversized, making for a perfect Easter holiday celebration treat for the whole family.

Homemade Frosted Strawberry Pop Tart Tips

You can switch the fruit up.

Strawberry Pop Tarts seem to be quite the crowd pleasers, but you can mix things up and try another fruit filling if your heart desires. Blueberries and cherries are great alternatives for summer months. If fruit isn’t your favorite, try a brown sugar cinnamon filling instead.

Keep the dough cold.

You’ll note in the recipe that there are numerous steps that require you to put the dough in the refrigerator. This is because you want to keep the butter in the dough from melting in order to produce that flaky dough Pop Tarts are known for.

Don’t overdo the strawberry filling.

As delicious as that filling looks, you don’t want to overfill your tart otherwise you will experience fruit oozing out of the sides.

Make whatever shape you want.

This version is a fun take on an Easter egg to celebrate the Easter holiday but you can fell free to make other shapes for different holidays. You can also just cut your dough into individual serving size rectangles to make a great option for any season.

What You Need to Make Strawberry Pop Tarts

Strawberry Pop Tart Filling Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon water
• 16 ounce fresh strawberries, hulled
• ¼ cup granulated sugar
• 1 tablespoon orange juice, + 1 large piece of orange zest
• ¼ teaspoon vanilla extract
• Pinch sea salt

Pie Dough Crust

• 1 tablespoon sugar
• ½ teaspoon salt
• 2 ¼ cups all-purpose flour, plus more for rolling
• 1 cup cold unsalted butter, cut into ½-inch cubes

Egg Wash

• 1 egg, beaten
• 1 teaspoon heavy cream

Icing

• 1 cup powdered sugar
• 2-3 tablespoons heavy cream
• ½ teaspoon almond extract

How to Make Frosted Strawbery Pop Tarts

To make the filling, combine the cornstarch and water in a small bowl and set aside.

In a medium saucepan, add the strawberries, sugar, orange juice, orange zest, and salt
and bring to a boil on medium heat. Stir in the cornstarch water mixture.

Reduce the heat to where the mixture is simmering. Simmer for 10 minutes, or until the
filling thickens, stirring often.

Remove from the heat and stir in the vanilla extract. Pour the strawberry filling into a
bowl, remove the orange zest, place in the refrigerator to allow to cool.

To make the crust, start by dissolving the sugar and salt in 1/3 cup of water and chill until cold.

Pulse the flour and butter in a food processor until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and pulse until the dough almost forms a ball. Then, divide the dough in half and flatten into two disks.

Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to
one day.

To make your egg wash, whisk the egg and heavy cream together in a small bowl.

Now it’s time to assemble your tart!

Preheat your oven to 375.

Flour your work surface.

Remove one dough disk from the refrigerator, remove the plastic wrap and gently roll it out into a 9” x 12” rectangle.

Trim the corners to make into an oval. Carefully transfer it onto a parchment paper covered sheet pan and place it in the refrigerator.

Roll out the second disk of dough as the first one. Carefully transfer the oval dough onto
a parchment paper covered sheet pan. Spread the filling over the dough, leaving a 1-inch
border. Brush the 1-inch edge of the crust with the egg wash.

Remove the first oval crust from the refrigerator and carefully place over the filled
bottom crust. Press the edges of the dough with your fingers to seal the crusts together.
Use a fork and crimp the edges. Place the oval filled dough in the refrigerator for 30
minutes.

Remove the dough from the refrigerator and brush with the remaining egg wash. Bake
for 25-30 minutes or until golden brown, making sure to rotate the pan after 12-15
minutes. Remove from the oven and allow to cool.

Now it’s time to make the icing.

In a small bowl, whisk together the powdered sugar, heavy cream and almond extract
until smooth.

When the tart is cool, pour and spread the icing over the entire tart.

Decorate with sprinkles as desired.