Sweet Summer Strawberry-Rhubarb Pop Tart
Hungry for more? This recipe was featured in a podcast episode!
It's one of those childhood things, best left behind. But then you grow older and your friend makes these pop-tarts and you're like, "I love pop-tarts, again!"
Prep time: 60 mins
Cook time: 25-30 mins
4 cup diced strawberries & rhubarb
2-3 cup granulated sugar
1/2 lemon, juiced
1 cup all-purpose flour
1 1/2 cup whole wheat flour
1 cup cold salted butter, grated
1/2 tsp salt
1 beaten egg, for brushing
2 cup powdered sugar
1 tsp vanilla extract
2-4 tsp warm milk
Combine strawberries, rhubarb, sugar and lemon juice in a medium-large saucepan.
Bring to a boil over medium heat and stir constantly until sugar dissolves.
Continue to boil and stir frequently until mixture thickens to desired consistency.
In a mixing bowl, combine both flours and salt. Grate in the cold butter and combine using the handle of a wooden spoon.
Add cold water to the flour & butter mixture in two portions. Mix the forming dough again using the handle of a wooden spoon.
Dump out the dough onto a floured work surface. It will probably be pretty crumbly. Begin to gently incorporate all the dry crumbs into the dough with a gentle kneading. If needed add more cold water 1 tsp at a time.
Divide dough in half and roll out into large rectangular sheets about a 1/4-inch thick and 12 x 18 inches.
Spread jam in three sections, leaving a 1-inch gap between them.
Lay the other half of dough over and cut into three portions. Seal the edges of the tart using the back of a fork.
Transfer each section to a parchment lined baking sheet and brush with the beaten egg. Bake for 25-30 min or until golden brown. Remove and let cool.
In a separate bowl, mix together powdered sugar, vanilla and milk. You may add more sugar or more milk to get your desired spreading consistency.
Spread the frosting over the cooled tart and decorate with sprinkles. Leave the frosted tart out on the counter for about and hour or as long as it takes for the frosting to dry.
Cut each section into 4-5 slices. Store sealed at room temperature for 3-5 days or well wrapped in the freezer for a month.
Zhuzh it up!
Skip making the jam & use your favourite store bought one!
Use the Purple Jam for the filling and add coconut extract to the frosting for an extra special pop-tart.
This amazing recipe was written by Tieghan Gerard. Find it on the Half Baked Harvest website.