Mini Strawberry Pop Tarts


Transient Nostalgia

Volume 8, Issue 01
September 23, 2022

Modified from Handle the Heat

Makes 16

For the tart:
-2 ¼ cups (290 grams) all-purpose flour
-¼ cup + 1 tablespoon (65 grams) granulated sugar
-1 teaspoon salt
-2 sticks (227 grams) unsalted butter, cold and cubed
-¼ cup + 3 tablespoons (100 grams) cold water
-½ teaspoon honey
-Strawberry preserves
-1 egg
-2 teaspoons water

  1. Preheat the oven to 375°F. Line sheet trays with parchment.
  2. Mix flour, sugar, and salt in a bowl until just combined. Rub the butter into the dry mixture to incorporate, until the mixture looks sandy and no large clumps remain, making sure not to overmix.
  3. Pour cold water and honey into the dough mixture and fold until ingredients are well-incorporated into a dough ball.
  4. Place dough on a lightly floured surface. Fold the dough in half, then roll it out. Repeat this 2-3 times and shape into a 1-inch thick slab. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes to 1 hour.
  5. Flour your work surface to roll out the dough. Roll the dough into a rectangle of 12 x 16 inches and about ⅛ of an inch thick. Cut the dough into rectangles 2 x 3 inches in height. Cut 32 rectangles.
  6. Lift 16 of the cut rectangles off your work surface and place them onto one of the prepared baking sheets.
  7. Brush the dough lightly with water, ensuring that the complete edges are wet to prevent filling leakage.
  8. Fill each center with 1 teaspoon of strawberry preserves, leaving about ¼-inch border from filling to the edge of the dough.
  9. Cover each filled pastry with a second dough rectangle and crimp the edges together with a fork. Prick the top with a fork to help with steam release. Repeat the process with any remaining cut rectangles.
  10. In a small bowl, mix together the egg and water.
  11. Brush each filled rectangle with egg wash and bake for 15-20 minutes, or until golden brown and the pastry is fully baked. Let cool completely before glazing.

For the glaze:
-1 ½ cups (188 grams) powdered sugar, sifted
-½ teaspoon vanilla extract
-2 tablespoons milk
-1 tablespoon corn syrup (about 22g)
-Sprinkles (optional)

  1. In a small bowl, whisk together all ingredients except sprinkles.
  2. Use a spoon to glaze each cooled pop tart. Top with sprinkles.
  3. Leave to set for 30 minutes to 1 hour before eating.

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