Are Pop Tarts making a comeback?! I am seeing them everywhere and am here for it. Today I am showing you how to make Strawberry tarts (inspired by Pop Tarts) at home. No crazy ingredients here - just lush, love, and plant-based goodness! Scroll to bottom for rull recipe.
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Making Strawberry Jam Filling - Optional
I choose to make a quick batch of strawberry jam for the filing. I helps me control the amount of sugar going in and tastes delicious. See recipe below. You are welcome to use jam (of any flavor) from a jar to save time.
Making The Tart
Making the tart is pretty simple. All you need is to pulse flour, sugar, salt, and vegan butter for the dough. I like to use a food processor to make my life easier, but you can use a mixer (or mix by hand). Store dough in the fridge and allow it set for 30-45 minutes. I have found rolling the dough to 1/8" is just the right amount for each tart. Don't add too much jam to each to avoid it from spilling out of the tart.
Tip: you can make these ahead of time and store in the freezer until you're ready to bake.
Quick Batch of Strawberry Jam
Ingredients
- 1 lb fresh strawberries
- 1 cup sugar
- 3 tsp lemon juice about one lemon
- 1/4 tsp lemon zest optional
Instructions
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Wash and cut strawberries into small pieces (fourths).
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Add strawberries and sugar to medium saucepan, and mix. Bring to a boil over medium heat, stirring frequently.
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Add lemon juice and zest once it boils. Continue boiling for about 15 minutes. Stir frequently to avoid burning at the bottom.
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Pour jam into a glass jar and allow to cool. Enjoy immediately, or cover and store in fridge up to two weeks.
Vegan Strawberry Pop Tarts
Ingredients
Pop Tart
- 2 1/4 cups flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup vegan butter (cold)
- 1/4 cup cold water
- 1 Tbsp milk alternative optional
- 1 cup Strawberry jam or alternative flavor
Strawberry Icing
- 1 1/2 tsp lemon juice
- 1 Tbsp milk alternative (I use soy)
- 1 1/4 cup vegan powdered sugar
Instructions
Making Pop Tarts
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Use a food processor (or mixer, or by hand) to mix together the flour, salt, and sugar.
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Cut the butter into small pieces. Add to food processor and pulse until butter is evenly distributed.
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Add the water to the crumby mixture and blend until the dough forms. Gather dough into a ball, place in bowl and cover. Place in the refrigerator for 30-45 minutes.
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Roll out dough to a lightly floured surface to about 1/8" thickness. Cut into Pop-tart size rectangles. Half will serve as the top.
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Spread about 3 tsp of jam to each of the rectangles (half of them), allowing space around the edges to seal them with a fork. Top with remaining rectangles. Seal edges using the tip of a fork. Poke some vent holes at the top (to ensure they don't explode).
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Place in 350 F oven for 28-33 minutes, until golden. Allow to cool for for at least 40 minutes before applying icing.
Making Icing
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Whisk together the powdered sugar, lemon, milk, and about 3 teaspoons of jam using a spoon. It will be very thick but not runny.
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Add icing to to cooled tarts. Allow icing to harden (about an hour) if storing in an airtight container. Otherwise, enjoy immediately.
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