Strawberry Pop Tarts by aaron.alterman

Strawberry Pop Tarts

aaron.alterman

Prep

3 hr

Cook

30 min

6 poptarts

US

original

metric

Picture for Strawberry Pop Tarts

6 poptarts

US

original

metric

Ingredients

Dough

250 g all-purpose flour

165 g butter (frozen and cubed)

8 g sugar

3 g salt

15 gram water

Jelly

300 g strawberries

180 g sugar

½ lemon

5 leaves basil (thinly sliced)

Icing

120 g powdered sugar

1 tsp jelly

Water

Assembly

1 egg (for brushing)

Tools

Food Processer

Sauce Pot

Directions

Dough

Step 1

In a food processor add the flour, butter, sugar and salt and start processing. Stream in water until a shaggy dough forms.

250 g all-purpose flour

165 g butter (frozen and cubed)

8 g sugar

3 g salt

15 gram water

Food Processer

Step 2

Remove from the food processor, bring into a cohesive dough, wrap in plastic wrap and refrigerate for a couple hours.

Jelly

Step 1

For the jelly chop up some strawberries and add to a sauce pot with sugar and lemon and cook on medium heat until thickened up and jammy. Basil is obviously optional, but if you want to add it just throw it in at the very end.

300 g strawberries

180 g sugar

½ lemon

5 leaves basil (thinly sliced)

Sauce Pot

Step 1

Pour into a container and refrigerate until ready to use.

Icing

Step 1

Mix jelly with powdered sugar and thin out with water if needed.

120 g powdered sugar

1 tsp jelly

Water

Assembly

Step 1

Add jelly to one side of the dough long strips, leaving room on the side. Brush opposite side with egg wash, and fold over. Crimp edges with a fork. When all of them are done pop back into the fridge for about 15 minutes.

1 egg (for brushing)

Step 2

Bake at 375°F for 20-25 min rotating half way through.

Step 3

Once baked let them cool all the way down. Ice the pop tarts and enjoy! Cheers!

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