Frosted Strawberry Almond Pop Tarts
These pop tarts are made with two delicious tender and flaky crusts, sandwiched between a fruity, bright strawberry jam and finished with a sweet almond icing. Every bite is a delightful combination of jammy strawberry and flaky crust. It's a pure nostalgic childhood treat.
Servings: 5 pop tarts
Equipment
- 3"x 4.5" rectangle cookie cutter
- Rolling Pin
- Thickness rings for rolling pin , optional
- 2 sheet pans
Ingredients
Pie Crust —
- 225 g all-purpose flour
- 1½ tbsp (18g) granulated sugar
- ¼ tsp salt
- 10 tbsp unsalted butter cold
- 4 - 5 tbsp ice cold water
- 1 egg for egg wash
Strawberry Filling —
- 1/2 cup strawberry jam
- 1 tsp lemon juice
Almond Glaze—
- 1/2 cup (60g) powdered sugar
- 1 tbsp (15ml) heavy cream more as needed
- 1 tsp almond extract
- ⅛ tsp salt
Instructions
Pie Crust —
- Combine all-purpose flour, sugar, salt, and cold unsalted butter in a food processor. First, add 4 tbsp of ice-cold water. Pulse the ingredients until they begin to come together. If the dough is still too crumbly, add another tbsp of water. Transfer the dough onto a work surface and quickly shape it into a cohesive square. Divide the pie crust into two even pieces. Cover the dough in plastic wrap and refrigerate for an hour.
Pop Tarts —
- Line 2 baking sheet pans with parchment paper, ensuring they will fit into the freezer. Set aside. Lightly flour your workspace. Roll the dough out for the bottom layer of the pop tarts to a thickness of 1/8". Using a 3 x 4.5" cookie cutter, cut out 5 rectangles. Transfer them to the first sheet pan. Refer to the tips section for further instructions if using the alternative cutting method. Put the sheet pan in the freezer while you roll out the tops of the pop tarts. Repeat the process by rolling out the dough and cutting 5 more rectangles. Place the second sheet pan of cut rectangles in the freezer and remove the first sheet pan.
- Spoon about 1 tablespoon of strawberry jam onto the middle of each bottom layer, spreading it evenly but leaving about 1/4" of the edges uncovered (this will allow enough space to seal the pop tarts). Return the sheet pan to the freezer for 15 minutes to partially freeze the jam, preventing it from seeping out the sides once the tops are added. Remove the sheet pan with the jam from the freezer and brush a layer of egg wash onto the sides of each pop tart.
- Remove the second sheet pan from the freezer. Place a rectangle on top of one of the bottom rectangles. Carefully press down on the sides to seal the pop tarts. Repeat this step until all pop tarts have tops. Next, use a fork to seal the sides of each pop tart, making indentations all around. Using a toothpick or the tip of a bamboo skewer, create 5-6 small holes on the tops of each pop tart. Place the sheet pan into the freezer for 20 minutes.
- Preheat the oven to 350°F. Prior to baking, lightly brush each pop tart with egg wash. Bake for 25-28 minutes or until they turn golden brown. Remove the pop tarts from the oven and cool to room temperature before applying the almond glaze.
Glazing The Pop Tarts —
- Combine powdered sugar, heavy cream, salt, and almond extract in a bowl. Whisk until smooth and well combined.
- Once the pop-tarts have cooled to room temperature, spoon the glaze onto each pop-tart and spread it evenly. Sprinkle on your choice of sprinkles onto the tops. Allow the glaze to set for approximately 30 minutes.
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