Strawberry Rhubarb Pop Tarts
Strawberry Rhubarb Pop Tarts bring the nostalgic flavors of homemade pastries into an easy-to-make treat. These delightful tarts combine sweet strawberries and tangy rhubarb, all encased in a flaky pastry. Perfect for breakfast or as a delightful dessert, this recipe’s appeal lies in its simplicity and the vibrant flavors that burst with every bite.
Why You’ll Love This Strawberry Rhubarb Pop Tart
These Strawberry Rhubarb Pop Tarts are more than just pastries; they are an experience. The crisp crust perfectly balances the sweet and tart filling, creating a delicious harmony that can brighten any day. Whether you’re enjoying them fresh out of the oven or as a delightful snack later, these pop tarts never disappoint. They are easy to customize, making them a fantastic choice for family gatherings or a cozy morning at home. You’ll appreciate the homemade touch that makes these treats simply irresistible.
How to Make Strawberry Rhubarb Pop Tarts
Ingredients:
- 1 cup unsalted butter (frozen)
- 2 ½ cups + 2 tbsp all-purpose flour
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- ½ cup cold water
- 1 tablespoon apple cider vinegar or white vinegar
- 1 lightly beaten egg (for egg wash)
- 1 ¼ cups rhubarb (cut into small pieces)
- 1 cup strawberries (hulled and quartered)
- ¼ cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 ⅓ cups powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon reserved strawberry rhubarb jam (from above)
- White sprinkles
Step-by-Step Instructions:
- Prepare Your Butter: Start by freezing the butter until solid, which takes about 1 hour. You can also do this step the night before to save time. Once frozen, use the largest grating surface of a box grater to shred the butter into a bowl. After shredding, place the butter back in the freezer while you measure the other ingredients.
- Make the Dough: In a stand mixer bowl, combine the dry ingredients: flour, sugar, and salt. Then, add the shredded frozen butter to the mixture. Using the paddle attachment, mix until the butter pieces are coated with flour.
- Add the Wet Ingredients: Measure the water and vinegar into a bowl. Add ice to the bowl to ensure the water is super cold. With the mixer on low, drizzle in 1 tablespoon of the ice water at a time. You’ll need about 12-15 tablespoons. Stop adding water when the dough easily comes together in large clumps. The dough should feel moist but not overly sticky or wet.
- Chill the Dough: Portion the dough into two halves, about 330 grams each. Wrap each half loosely in plastic wrap. Then roll each portion into a flat square disc. Chill the dough in the refrigerator for at least 1 hour, or up to 5 days if needed.
- Make the Jam: While the dough chills, prepare the filling. In a saucepan over medium heat, combine the cut rhubarb, quartered strawberries, ¼ cup granulated sugar, and fresh lemon juice. Cook for about 5-10 minutes until the mixture thickens and the fruits soften. Remove from heat and allow to cool. Reserve some jam for glazing.
- Assemble the Pop Tarts: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a clean surface to about 1/8 inch thick. Cut the dough into rectangles, approximately 3 inches by 4 inches. Place half of the rectangles on a baking sheet lined with parchment paper.
- Fill the Tarts: Spoon a thin layer of the jam mixture onto the center of each rectangle, leaving a small border around the edges. Place another rectangle of dough on top of each filled rectangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative look and to ensure they stay sealed.
- Apply Egg Wash: Brush the tops of the pop tarts with the lightly beaten egg to give them a golden color while baking.
- Bake: Bake the pop tarts for 20-25 minutes or until they are golden brown. Remove from the oven and let them cool slightly.
- Glaze the Tarts: While they cool, mix the powdered sugar, whole milk, vanilla extract, and reserved strawberry rhubarb jam in a bowl until smooth. Drizzle the glaze over the cooled pop tarts and sprinkle with white sprinkles for decoration.
How to Serve Strawberry Rhubarb Pop Tarts
Serve these delightful Strawberry Rhubarb Pop Tarts warm or at room temperature for the best flavor. Pair them with a cup of coffee or tea for a cozy breakfast, or enjoy them as an afternoon snack. They also make a wonderful addition to a brunch spread or dessert table.
How to Store Strawberry Rhubarb Pop Tarts
Store any leftover pop tarts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply pop them in the oven at 350°F (175°C) for a few minutes until warmed through.
Tips to Make Strawberry Rhubarb Pop Tarts Perfect
- Chill Ingredients: Keeping the butter and dough cold is crucial for flaky pastry. Don’t rush this step.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough tarts.
- Customize Fillings: Feel free to add different fruits or spices to the filling, like cinnamon or nutmeg, for a unique twist.
Flavor Variations
- Berry Medley: Use a mix of blueberries, raspberries, and strawberries for a berry medley pop tart.
- Peach Rhubarb: Substitute strawberries with peaches for a different flavor profile that still pairs beautifully with rhubarb.
- Chocolate Drizzle: For a sweet twist, drizzle some melted chocolate over the icing for a delectable finish.
Pro Tips for Success
- Make sure your butter is frozen solid before grating. This step ensures your pastry stays flaky.
- If you’re short on time, you can use store-bought pastry dough, though homemade will always taste better.
- Experiment with different sugar levels in the filling based on the sweetness of your fruits—less sugar may be needed if the fruits are particularly sweet.
FAQs About Strawberry Rhubarb Pop Tarts
1. Can I make the dough in advance?
Yes, you can make the dough ahead of time. It lasts in the refrigerator for up to 5 days or can be frozen for several months. Allow it to thaw in the fridge overnight before using.
2. What if I don’t have rhubarb?
If you can’t find rhubarb, you can substitute it with a tart apple or simply increase the amount of strawberries in the recipe. Adjust the sugar accordingly to maintain the balance between sweet and tart.
3. How can I ensure my pop tarts don’t leak during baking?
Make sure to seal the edges of the pop tarts well by crimping with a fork or your fingers. Try not to overfill them, as that can lead to leakage during baking.
Final Thoughts
These homemade Strawberry Rhubarb Pop Tarts are a wonderful way to enjoy a classic combination of flavors. With a crisp, flaky crust and a delightful filling, they are sure to please anyone. They bring warmth and nostalgia with every bite. Prepare this recipe for yourself or share it with loved ones—it’s a treat worth celebrating!
Strawberry Rhubarb Pop Tarts
Ingredients
For the Pastry
- 1 cup unsalted butter (frozen) Make sure it's frozen solid
- 2.5 cups all-purpose flour Plus 2 tablespoons
- 1 teaspoon granulated sugar
- 0.75 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 0.5 cup cold water Add ice for extra coldness
- 1 tablespoon apple cider vinegar or white vinegar
- 1 lightly beaten egg (for egg wash)
For the Filling
- 1.25 cups rhubarb (cut into small pieces)
- 1 cup strawberries (hulled and quartered)
- 0.25 cup granulated sugar
- 1 teaspoon fresh lemon juice
For the Glaze
- 1.33 cups powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon reserved strawberry rhubarb jam Reserved from the filling
- White sprinkles For decoration
Instructions
Preparation
- Start by freezing the butter until solid, which takes about 1 hour.
- Grate the frozen butter using the largest grating surface of a box grater into a bowl and return it to the freezer.
Make the Dough
- In a stand mixer bowl, combine the flour, sugar, and salt.
- Add the shredded frozen butter and mix until coated with flour.
Add Wet Ingredients
- Combine water and vinegar in a bowl with ice.
- With the mixer on low, drizzle in the ice water, stopping when the dough forms large clumps.
Chill the Dough
- Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Make the Jam
- Cook rhubarb, strawberries, sugar, and lemon juice over medium heat for 5-10 minutes until thickened.
- Let cool and reserve some for glazing.
Assemble the Pop Tarts
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough and cut into 3x4 inch rectangles.
- Place half rectangles on a lined baking sheet.
Fill the Tarts
- Add a thin layer of jam to each rectangle, leaving borders.
- Top with another rectangle, seal edges, and crimp with a fork.
Apply Egg Wash
- Brush tops with the beaten egg.
Bake
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly after removing from the oven.
Glaze the Tarts
- Mix powdered sugar, milk, vanilla, and reserved jam until smooth.
- Drizzle glaze over cooled tarts and decorate with white sprinkles.