Description
These homemade pop tarts stir up all kinds of nostalgia and joy! An ode to the childhood classic elevated with a twist: sweet berry jam is stuffed between two layers of flaky sourdough pastry, baked until golden, and finished with a pink glaze made from freeze dried strawberries.
Ingredients
Pastry
1/2 cup all purpose
6 tablespoons spelt flour or more all purpose
1 stick butter, cold
1/2 teaspoon salt
1.5 teaspoon sugar
1 teaspoon apple cider vinegar
1/2 cup (113 grams) sourdough discard, cold from the fridge
Strawberry Filling
strawberry jam- I like to use 1-2 tablespoons per poptart
1 egg, lightly beaten
Glaze
1 cup powdered sugar, sifted
2 tablepsoons- or more freeze dried strawberries powder*
1 tablespoon or more as needed- cream, milk, kefir or water
Instructions
- To make the dough: In a medium-sized mixing bowl, whisk the flour, sugar and salt. Using a cheese grater grate the cold butter into the flour mixture. Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles. Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. Use your hands to to bring the mixture together making sure there are no dry bits. If the mixture looks dry add a teaspoon of ice water. Form into a ball.
- Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least two hours. (Up to 24 hours) – I like to make the dough the night before.
- To assemble the Poptarts: Remove the dough from the fridge 15-20 minutes before rolling it out.
- Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a heaping tablespoon of jam on half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you’ve used all the dough.
- Gently place the tarts on the parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape. Refrigerate them, uncovered, for 30 minutes. While the dough is chilling preheat the oven to 350.
- Bake for 25-30 minutes or until the crust is golden brown. Transfer to a cooling rack.
- To make the frosting: Mix the confectioners’ sugar with the strawberry powder and enough cream, milk or water to make a soft, spreadable frosting. Add the liquid gradually, starting with 1 tablespoon. Spread the frosting on the cooled poptarts. Top with sprinkles if desired. *To make strawberry powder add freeze-dried strawberries to a food processor or high speed blender and prices into a fine powder.
Notes
Note: I love using small batch artisan jams. I have linked a few of my favorites.