All Natural Homemade Strawberry Pop Tarts
These organic homemade strawberry pop tarts are a lot easier than you would think! Make a healthy strawberry pop tart with whole wheat flour or a gluten free strawberry pop tart with 1:1 gluten free flour.
Equipment
- Baking tray
- silicone baking mat or parchment paper
- Pastry cutter
Ingredients
For the tarts:
- 2 ½ cups organic all purpose flour (unbleached, unenriched) sub whole wheat flour or 1:1 Gluten Free baking flour
- 1 ¼ teaspoon pink sea salt
- 2 sticks cold butter (organic, unsalted)
- ½ cup ice cold water
- 8 tablespoon strawberry jam (organic) sub strawberry chia seed jam
For the topping:
- 1 cup organic powdered sugar (raw cane powdered sugar)
- 1-2 tablespoon organic vanilla soy milk (unsweetened)
- 1-2 drops natural red food dye (made from beets) sub 1 teaspoon beet root powder or beet juice
- 4 tablespoon all natural rainbow sprinkles
Instructions
For the pop tart dough:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper or a silicone baking mat.In a medium sized bowl, sift together the flour and salt. Add the butter.
- Using a knife cut the cold butter into the flour mixture. Then use a pastry cutter to cut the butter in until the mixture resembles coarse crumbs.
- Add half of the ice cold water and use a fork to stir it in. Do the same with the other half of the water. The mixture will look very dry and crumbly. This is normal.
- Use your hands to knead the mixture into a ball of dough.
How to form strawberry pop tarts from dough:
- Divide the ball of dough in half. It helps to work the dough in your hands until there are no cracks in it. This helps to prevent the dough from ripping or cracking when you roll it out. I like to roughly shape my dough into a rectangle in my hands before I roll it as well.
- Flour a clean surface. Place the first half of your dough down. Sprinkle flour on top of the dough and on the rolling pin. Roll the dough into a rectangle shape. It should be about ~⅛th inch thick.
- With a sharp knife, cut the sides so that your dough is a clean rectangle without the rough edges from rolling it out.
- Now, cut the rectangle in half once horizontally. Cut into 8 even pieces vertically. This will be the top half and the bottom half of 4 of your poptarts. See the photos above for more clarification.
- Using a spatula, transfer 4 of the tarts to your baking tray. Spread 1 tablespoon of the jam on the top. Make sure to leave ~¼ inch around the sides so that you can seal the top.
- Add the 4 top pieces. Press along the edges to seal the dough to the bottom. Use a fork to press the edges together.
- Bake for 20-25 minutes or until your pop tarts are golden brown.Repeat the same with the second half of your dough.Let the poptarts cool on a wire cooling rack.
For the pop tart topping:
- Whisk the powdered sugar with the milk and the food coloring.Spread the frosting on the cooled tart. Make sure the tart is completely cooled. If it is not, the frosting will melt and you will have more on your counter than on the pastry.
- Add rainbow sprinkles. Enjoy!
Video
Notes
Find the kitchen tools I use by clicking the links below:
silicone baking mat
cooling rack
pastry cutter
Nutrition
Serving: 1strawberry pop tartCalories: 450kcalCarbohydrates: 57gProtein: 4gSaturated Fat: 14.6gCholesterol: 61mgSodium: 442mgPotassium: 47mgFiber: 1.2gSugar: 22gVitamin A: 709IUVitamin C: 2.25mgCalcium: 14mgIron: 0.43mg
Tried this recipe?Let us know how it was!