These Small Batch Strawberry Burst Pop Tarts have been on my mind for some time now and I’m so happy to see it come together today! My thought process when developing new recipes is very similar to a crazy rollercoaster. It first starts with an idea, let’s call him Lil’ Joe. Usually, Lil’ Joe comes in the form of a flavor combination or a memory but for some reason I can’t seem to decide how I want to go about it. Thus, it proceeds to drift to the back of my mind where it ages for who knows how long until it reaches a light bulb moment, a quarter-life crisis if you will. Where after some serious soul-searching, everything comes together and the idea seems just right. Mature Joe now has his sh*t together, at least so it seems, and the idea moves on to the testing phase.

Ahh yes…the testing phase. Things get pretty messy here with flour strewn across the floor, apron stains and dishes piled high on the sink (extending to the counter). Amazingly, everything goes well and the recipe is an absolute success. Mature Joe is now promoted to “shareable” status where he basks in the spotlight of having his own dedicated website page. Finally, he’s made his way in this world. Of course, there’s a chance things go wrong and he has to start over but that’s a whole other story.

My first pop tart attempt, frankly, exploded on me so make sure you check the tips sections below to avoid this. I’ve been wanting to make homemade pop tarts for years to prove that yes, there is something better than the artificially sweet toaster tarts that color our childhoods (which by the way, I still love!). Added plus that these are healthier than the original.

The strawberry jam comes together in minutes, is low in sugar and is great for using up ripe berries. Once this delicious scarlet jam has cooled, it is spooned into individual pastry pockets which will bake up to be flaky buttery perfection. Then of course, there is the frosting on top for that classic pop tart feel complete with sprinkles. I don’t know about you but I’m a firm believer that sprinkles make everything better. The frosting is optional but this is a pop tart after all. Let’s live a little.

Just A Few Tips

• Make sure when making the crust to use cold butter and ice water to prevent it from melting on you. For more in depth tips, check the tips section of this page.
• You can use any berries instead of strawberries, preferably ripe. Adjust sugar to your liking. I like to keep the sugar minimal in the jam since there will be sweetness coming from the frosting anyway. Plus I enjoy the combination of sweet and tart here.
• Do not overfill the tart or they will make crazy craters (AKA explode). One tablespoon is just the right amount for this size, then seal tightly with the milk wash and press down with a fork.
• Do aheads:
  The jam can be made up to a week ahead, stored in an airtight container, preferably a glass jar
  
  The pastry dough can be made up to three days before being used, wrapped and kept in the refrigerator
  

Let me know if you try making these Small Batch Strawberry Burst Pop Tarts by leaving a rating/comment down below! I always love hearing from you and seeing your delicious bakes! Catch up with you soon!

Print Recipe

Small Batch Strawberry Burst Pop Tarts

Homemade strawberry jam bursting with fresh fruit flavor tucked into flaky buttery crust pockets. Each tart is drizzled with easy vanilla frosting and topped with sprinkles for the ultimate childhood treat.

Prep Time15 minutes mins

Cook Time20 minutes mins

Jam Time10 minutes mins

Total Time45 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Easy, Egg Free, Freezer Friendly

Servings: 6 pop tarts

Calories: 276kcal

Ingredients

Strawberry Jam

• 330 g (2 heaping cups) whole fresh strawberries ,leaves removed
• 2 tsp sugar* ,I used muscovado
• dash of salt

Tart Pastry

• 250 g (2 cups) all purpose flour ,preferably sifted but not mandatory
• ½ tsp salt
• 150 g (⅔ cup) unsalted butter ,cold and cubed
• 2-4 tbsp ice water

Milk Wash

• 1 tbsp milk
• ½ tbsp maple syrup/agave/liquid sweetener

Vanilla Frosting (optional but recommended)

• 80 g (⅔ cup) powdered sugar ,sifted
• 1½ tbsp milk ,extra if you want a runnier frosting
• ¼ tsp vanilla extract
• sprinkles of choice or freeze dried strawberries
• dash of salt

Instructions

Jam Time

• In a heavy bottomed pot placed on medium heat, add in the strawberries and a quick dash of water (just a smidgen) and heat until berries begin to soften. Using a fork or the back of a spoon, smoosh the strawberries until you are satisfied with the chunkiness then add in the sugar and some salt. Taste and adjust from here. The mixture will be bubbling. Continue to cook until thick, around 5-10 minutes. Place in a glass jar and set aside to cool.

Pop Tarts

• For the crust, place the flour and salt in a large bowl and cut the cold butter into the flour using a fork or a pastry cutter (I also use a mixer with a whisk attachment for less arm work). The mixture should look like coarse sand. Pour in the ice water, 1 tablespoon at a time. Starting with one tablespoon then adding more until the mixture starts to come together in your hands.
• Turn the dough out into your work surface, flatten and shape into a rectangle. Wrap the dough in cling wrap and keep in the fridge for 30 minutes to overnight.
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silpat and cut two extra sheets of parchment paper for rolling out the dough. Make the milk wash by mixing the milk and maple syrup (this will act as your glue and will add some color when baking).
• Take the dough out from the fridge and lay it on one sheet of parchment. Place another sheet over the top then roll out using a rolling pin until dough is about ⅛" thick. If the dough becomes too sticky, refrigerate then take it out again after a few minutes.
• Transfer 6 of the squares on to the baking sheet and brush with the milk wash. Place a tablespoon of jam onto each square, leaving a ¼" border. Cover with the matching halves and press the borders with a fork to seal the edges. Poke a few holes over the top and brush the tarts with the remaining milk wash. Bake for 20-25 minutes until golden and leave to cool.
• Meanwhile, make the frosting. Place all the ingredients in a bowl and whisk until a thick frosting has formed. It should be as thick as nutella (I'm not sure if this tip helps but it shouldn't be too runny or else it would just slide off your tart). Drizzle the frosting over each tart and decorate with your favorite sprinkles. Serve and enjoy!

Notes

*You can use any granulated sugar for the jam and can adjust the amounts to your liking. White/Brown/Coconut/Maple sugar will all work so just use what you have. 

*This makes more jam then you’ll need. Keep the extra to use for your jammy needs such as a pb & j sandwich perhaps. 

*For a vegan option, use vegan butter and plant based milk. I do it often and it tastes real good.

*The milk wash and the frosting are optional. The milk wash really helps glue the two pie crusts together and give the tarts a golden brown color. While the frosting, well…is yummy. 

Recipe adapted from Minimalist Baker

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