Ingredients
Units Scale
Crust:
- 2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 16 Tbsp salted butter, frozen and grated
- 1 egg, lightly beaten
- 2 Tbsp vodka or milk, any kind
Filling:
- 3/4 cup strawberry jam
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1 egg, lightly beaten for brushing on pastry
Frosting:
- 1 cup powdered sugar
- 2 Tbsp water or milk, any kind
- Sprinkles or other toppings as garnish
Instructions
- Make the dough by combining flour, sugar, and salt. Add the grated butter and toss to combine. Pour in the egg and vodka and mix just until it comes together.
- Split the dough into two equal pieces. Wrap each piece in plastic wrap and smoosh it down into a disc. Refrigerate the dough for at least 30 minutes before rolling it out. You can make the dough ahead and refrigerate it for up to 2 days, allowing it to sit at room temp 10 to 15 minutes before rolling.
- Make the filling by placing the jam in a small saucepan over medium-high heat. Stir together the cornstarch and water until smooth and add to the jam. Allow the mixture to come to a boil, then let simmer for 3 to 5 minutes stirring occasionally as it thickens. Set aside to cool before filling the tarts.
- Generously flour a flat work surface. Roll out one piece of dough on the prepared surface into a large rectangle that is ⅛-inch thick. It should be rolled large enough until you are able to trim it into a 9 x 12-inch rectangle. Repeat with the second piece of dough.
- Using a ruler, measure and score one of the dough pieces into thirds. On the 9-inch side, you will be scoring the dough all the way across at the 3” and 6” marks. On the 12-inch side, you will be scoring at the 3”, 6”, and 9” marks. You should now have nine rectangles that measure 3 x 4 inches. Whew.
- Now, brush the beaten egg all over the pastry that has the score marks. Scoop a tablespoon of the cooled filling and place it in the center of each rectangle. Lay the second piece of dough on top of the one with the filling. Gently press around the mounds of filling to seal it on all sides.
- Cut the dough in between the sealed filling mounds using a pizza cutter or sharp knife into the nine 3 x 4-inch rectangles. Press all the cut edges together and then seal with the tines of a fork around all sides.
- Line a rimmed baking sheet with parchment paper. Lay the sealed tarts on the prepared sheet and prick the tops with a fork to make steam holes. Place the baking sheet in the refrigerator and let chill for 30 minutes.
- Heat the oven to 350 F/176 C. Bake the pop tarts for 30 minutes or until light golden brown. Remove from the oven and let them cool on the pan.
- Make the frosting by stirring together the powdered sugar and water to form a thick but spoonable frosting. Now is the time to add a drop of food coloring if you wish. Drizzle the frosting on the cooled tarts and immediately scatter on the sprinkles so they stick before the frosting dries.
Keywords: homemade pop tarts