Strawberry Rhubarb Pop Tarts
These homemade pop tarts have a flaky all-butter crust filled with homemade strawberry rhubarb jam. A delightful treat for breakfast, brunch, or dessert.
Ingredients
Pie Dough
- 1 cup unsalted butter frozen
- 2 1/2 cups all-purpose flour plus 2 tbsp
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 1/2 cup water
- 1 tablespoon apple cider vinegar or white vinegar
- 1 egg lightly beaten, for egg wash
Filling & Glaze
- 1 1/4 cup rhubarb cut into small pieces
- 1 cup strawberries hulled and quartered
- 1/4 cups granulated sugar
- 1 teaspoon fresh lemon juice
- 1 1/3 cup powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon reserved strawberry rhubarb jam
- white sprinkles
Instructions
Pie Dough
- Freeze the butter until frozen solid, about 1 hour.
- Grate the frozen butter into a bowl and return to freezer while measuring other ingredients.
- Combine dry ingredients for the dough in a mixing bowl and add frozen grated butter, then mix until butter is coated.
- Add ice water and vinegar gradually to the flour mixture until dough forms. Wrap and chill for 1 hour.
Filling & Glaze
- Cook rhubarb, strawberries, sugar, and lemon juice on medium heat until thickened.
- Preheat oven to 375°F and roll out dough. Cut, fill, and seal edges with fork.
- Brush tops with egg wash and bake for 20-22 minutes until golden.
- Mix powdered sugar, milk, vanilla, and reserved jam for glaze. Drizzle over cooled tarts and add sprinkles.
Notes
These homemade pop tarts have a flaky all-butter crust. Filled with homemade strawberry rhubarb jam, they're a sweet and tart treat. Perfect for breakfast, brunch, or dessert. Enjoy them fresh from the oven or stored for later!