Ingredients
- Crust:
- 2 ½ cups all-purpose flour
- 4 teaspoons sugar
- 2 teaspoons kosher salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup cold water
- Filling:
- 16 oz strawberries (fresh or thawed frozen)
- 3 tablespoons honey
- 2 teaspoons lemon juice
- Assembly:
- 1 egg yolk (for sealing)
- ½ to 1 cup powdered sugar (for icing)
- 1 to 2 tablespoons milk (for icing)
- Sprinkles (optional)
Instructions
- In a food processor, pulse flour, sugar, salt, and butter until butter forms pea-sized crumbs. Gradually add cold water until dough forms.
- Form dough into a rectangle, wrap in plastic, and chill for 2 hours.
- For filling, blend strawberries, honey, and lemon juice. Strain, then simmer for 20–25 minutes until thick. Cool completely.
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Roll chilled dough into two 14×14-inch squares (⅛ inch thick). Cut into 3.5×4.75-inch rectangles.
- On half of the rectangles, spread 1 tbsp filling, leaving a ⅓ inch border. Brush edges with egg yolk, top with second dough rectangle, seal and crimp with fork, and poke holes on top.
- Place on baking sheet and bake for 30–35 minutes until golden brown.
- Cool completely, then mix powdered sugar and milk into a glaze. Spread icing on each pop tart and decorate with sprinkles if desired.
Notes
- Use very cold butter and chill the dough to ensure a flaky crust.
- Frozen strawberries work—just thaw and drain first.
- Swap strawberries for other fruits like blueberries or peaches.
- Use store-bought crust for a shortcut.
- Freeze un-iced tarts for up to 3 months; reheat before icing.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop tart
- Calories: 340
- Sugar: 18g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
