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Strawberry Tart Recipe

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★★★★★

4.8 from 52 reviews

Delight in these homemade Strawberry Pop Tarts featuring a flaky, buttery crust filled with luscious strawberry jam. Perfectly baked until golden and optionally decorated with a sweet powdered sugar glaze and colorful sprinkles, this recipe offers a nostalgic treat that’s easy to make from scratch.

Ingredients

Scale

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)

Filling & Decoration

  • ¾ cup strawberry jam or preserves
  • Sprinkles (for decoration)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking the pop tarts.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside this dry mixture.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and powdered sugar until the mixture is light, creamy, and fluffy, which should take about 3 to 4 minutes.
  4. Add Eggs and Extracts: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then stir in the vanilla and almond extracts to incorporate their flavors evenly.
  5. Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients using a low speed to ensure everything just comes together, avoiding overmixing to keep the dough tender.
  6. Form Dough Discs: Scoop about 1 tablespoon of dough, roll it into a ball, then flatten it into approximately a 2-inch disc. Use your fingers or a small spoon to create a shallow well in the center of half of the discs for the jam filling.
  7. Fill with Jam: Place roughly 1 teaspoon of strawberry jam or preserves into the well of each designated cookie disc, ensuring not to overfill to prevent leaking.
  8. Seal Pop Tarts: Top each jam-filled disc with another plain disc, then press the edges together firmly, crimping with a fork to seal the tarts securely and create a decorative edge.
  9. Bake: Arrange the sealed pop tarts on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown. Let them cool on the sheet for 5 minutes before moving to a wire rack to cool completely.
  10. Decorate (Optional): For extra sweetness, drizzle the cooled tarts with a simple icing made from powdered sugar and a bit of milk, then finish by sprinkling colorful sprinkles over the top for a festive look.

Notes

  • Ensure butter is softened but not melted for best dough texture.
  • Do not overfill the jam to avoid leakage during baking.
  • Allow pop tarts to cool before icing to prevent melting the glaze.
  • Almond extract is optional but adds a lovely complementary flavor to vanilla.
  • Store finished pop tarts in an airtight container to maintain freshness for up to 3 days.

Keywords: strawberry pop tart, homemade pop tarts, breakfast pastry, strawberry jam pastries, baked pop tarts, dessert snack

Find it online: https://biteandenjoy.com/strawberry-tart-recipe/