When I think of pop-tarts I think of a quick/warm/sweet/sprinkles breakfast.
And strawberry.. strawberry pop-tarts are my ultimate favorite.
I believe I only ever tried two other flavors because they just never added up to how yummy strawberry was!
Now that I have to adult I avoid buying things I love to indulge in likeeee pop-tarts.
I can only have the (not so healthy) things I crave IF... I make them.
So, here I will share with you my recipe for whipping up your very own pop-tarts!
FIRST, I suggest making your pie crust and filling the night before so that it has time to chill.
Pie Crust - Buy one out of the can (or box) I am not even sure how them come pre-made.
All purpose flour 24 oz
Unsalted, Butter 16 oz
Salt .5 oz
Ice cold, water 8 oz
Milk (optional) 1 oz
Granulated Sugar 1 oz
Cut the butter into the flour by snapping it between your fingers until pea size pieces form.
Dissolve the salt in the ice cold water/milk
incorporate the salted milky-water into the flour/butter mixture to form a slightly sticky dough. Do not overwork!
I like to refrigerate my dough before rolling out. Keeps the butter from "melting" which creates the flakey crust.
Strawberry Filling: or use your favorite preserve
Fresh strawberries 2 pounds
lime, juiced 1 ea.
vanilla extract splash
granulated sugar 1 cup
Wash, hull and quarter your strawberries.
Cook all ingredients in a sauce pot over medium high heat stirring constantly until it starts to thicken.
Remove from heat and cool.
I decided to puree my filling so that it was a smooth consistency, but you can be the chef in charge here. .
Whole, egg 1 ea.
milk/water a good splash (so that the wash is not too thick/eggy)
Whip together with a whisk or fork until thoroughly combined.
Powdered sugar 1 1/2 cups
milk enough so that it's not too thick and not so runny that it'll just run right off your tart!
Vanilla extract a couple of jiggers as Nanie would say :)
Any type of garnish :)
Whisk all ingredients until combined and smooth.
I recommend making mini pop-tarts but that's just what I did and it is just the right size for a snack (3" x 2")
Roll out your chilled pie crust to about an 1/8 in. thickness.
Use a pizza cutter and eyeball your tart size.
Give each tart a partner (bottom and top)
Lightly egg was the edges of the bottom crust.
Don't mound your filling on your bottom crust because you have to make a good seal or the filling will be everywhere!
Gently line up the top crust with the bottom and press firmly to seal the edges with your finger tips or a handy dandy fork dipped in flour.
Prick 4 fork holes down the center of your tart so that the steam has a place to escape.
Lastly, egg wash.
This is where you can store majority in your freezer and/or bake off a few because you worked so hard!
I froze majority of the ones I made on a cookie sheet first and then put them in a freezer bag for later :)
(The icing also stores well in a freezer bag, too!)
Bake @ 425F for roughly 10-15 min.