Craving a nostalgic treat with a gourmet twist? Strawberry Rhubarb Pop Tarts are the answer! This recipe delivers delicious homemade toaster pastries filled with a sweet and tart strawberry rhubarb filling, encased in perfectly flaky pastry. It’s a fun, rewarding baking project perfect for breakfast, brunch, or a delightful snack. Now, let’s dive into how to make these irresistible treats!
What is Strawberry Rhubarb Pop Tarts?
Strawberry Rhubarb Pop Tarts are a homemade rendition of the classic toaster pastry, elevated with fresh, seasonal ingredients. Unlike the store-bought version, these are crafted with a buttery, flaky crust and a vibrant filling made from ripe strawberries and tart rhubarb. The combination of sweet and sour creates a delightful flavor profile that is both comforting and exciting.
They are easy to make, customizable, and far superior in taste and quality compared to anything you can buy from the store. The homemade icing adds the perfect touch of sweetness to balance the filling. Ready to ditch the processed treats and experience the joy of homemade Pop Tarts? Roll up your sleeves and let’s bake! You’ll love the result.
Key Ingredients for Strawberry Rhubarb Pop Tarts:
Pastry:
- 2 ½ cups (315g) All-Purpose Flour: Provides the structure for the pastry.
- 1 teaspoon Salt: Enhances the flavors of the dough.
- 1 cup (2 sticks, 226g) Cold Unsalted Butter, cut into small cubes: Essential for creating flaky layers. Keep it as cold as possible.
- ½ cup (120ml) Ice Water: Helps bind the dough together without overworking it.
- 1 large Egg, beaten (for egg wash): Gives the crust a golden-brown shine.
- Sprinkles (optional): For decoration.
Strawberry Rhubarb Filling:
- 2 cups (250g) Fresh Strawberries, hulled and chopped: Provides a sweet and juicy element.
- 2 cups (200g) Fresh Rhubarb, chopped: Adds a tangy and tart flavor.
- ½ cup (100g) Granulated Sugar: Sweetens the filling.
- 2 tablespoons Cornstarch: Thickens the filling.
- 1 tablespoon Lemon Juice: Brightens the flavors and adds acidity.
- ¼ teaspoon Ground Cinnamon: Enhances the warmth and complexity of the filling.
Icing:
- 1 cup (120g) Powdered Sugar: Forms the base of the icing.
- 2-3 tablespoons Milk: Used to achieve the desired icing consistency.
- ½ teaspoon Vanilla Extract: Adds flavor to the icing.
How to Make Strawberry Rhubarb Pop Tarts:
This recipe simplifies the process of making Strawberry Rhubarb Pop Tarts, delivering a flaky crust and a vibrant filling. The dough comes together quickly and the filling balances sweet and tart flavors perfectly. Preparation time is roughly 45 minutes, with a baking time of around 20 minutes. Get ready to create a breakfast or snack that’s both delicious and satisfying.
Step-by-Step Instructions:
Prepare the Pastry:
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. It’s crucial to keep the butter cold.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disc, wrap individually in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents a tough crust.
Make the Strawberry Rhubarb Filling:
- In a medium saucepan, combine the chopped strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and cinnamon.
- Cook over medium heat, stirring occasionally, until the mixture thickens and the fruits are softened, about 10-15 minutes.
- Remove from heat and let the filling cool completely. This prevents the pastry from getting soggy.
Assemble the Pop Tarts:
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a sharp knife or pastry cutter to cut out rectangles, approximately 3×4 inches in size. You should get about 6-8 rectangles per disc.
- Repeat with the second disc of dough, cutting out the same number of rectangles.
- Place half of the rectangles on the prepared baking sheets.
- Spoon about 2 tablespoons of the cooled strawberry rhubarb filling onto the center of each rectangle, leaving a small border around the edges.
- Top each filled rectangle with a second rectangle of dough.
- Use a fork to crimp the edges of each Pop Tart, sealing the filling inside. Poke a few holes in the top of each Pop Tart with a fork to allow steam to escape.
Bake the Pop Tarts:
- Brush the tops of the Pop Tarts with the beaten egg wash.
- Bake in the preheated oven for 18-22 minutes, or until golden brown.
- Remove from oven and let cool completely on a wire rack.
Prepare the Icing:
- In a small bowl, whisk together the powdered sugar, milk (starting with 2 tablespoons), and vanilla extract until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.
Ice and Decorate:
- Once the Pop Tarts are completely cool, spread the icing over the tops of each tart.
- Immediately sprinkle with sprinkles, if desired.
- Let the icing set before serving.
Why You’ll Love This Strawberry Rhubarb Pop Tarts Recipe:
This homemade Strawberry Rhubarb Pop Tart recipe delivers a taste of nostalgia while offering a healthier and more delicious alternative to store-bought versions. The main highlight is undoubtedly the fresh, vibrant filling that perfectly balances the sweetness of strawberries with the tartness of rhubarb, creating a flavor explosion in every bite.
Making these at home not only puts you in control of the ingredients, ensuring you avoid artificial flavors and preservatives, but also saves you money compared to purchasing individual Pop Tarts regularly. The buttery, flaky crust, coupled with the sweet vanilla icing and colorful sprinkles, makes these pastries visually appealing and incredibly satisfying. If you enjoy fruit-filled pastries, you might also like homemade Blueberry Hand Pies. These Strawberry Rhubarb Pop-Tarts are guaranteed to become a family favorite. Are you ready to surprise your loved ones with this delightful homemade treat? Get baking and let the delicious aromas fill your kitchen!
What to Serve Strawberry Rhubarb Pop Tarts With:
Strawberry Rhubarb Pop Tarts are delicious on their own, but here are a few ideas to enhance your experience:
- A glass of cold milk: The classic pairing for a toaster pastry.
- A cup of hot coffee or tea: Complements the sweetness of the pastry.
- A scoop of vanilla ice cream: For a decadent dessert option.
Top Tips for Perfecting Strawberry Rhubarb Pop Tarts:
- Keep the Butter Cold: This is the most important tip for achieving a flaky crust. If the butter melts, the dough will be tough. Place the butter in the freezer for 15 minutes before cutting it into the flour.
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix only until the dough just comes together.
- Cool the Filling Completely: This prevents the pastry from becoming soggy during baking.
- Egg Wash is Key: Brushing the Pop Tarts with egg wash before baking gives them a beautiful golden-brown color and a slight sheen.
- Get Creative with Decorations: Use different colors of sprinkles or create a simple glaze with powdered sugar and lemon juice for a unique look.
- Rhubarb Substitution: If you don’t have Rhubarb you can use tart apples like gala.
5 Facts about Strawberry Rhubarb Pop Tarts:
The filling combines the sweetness of strawberries and the tartness of rhubarb for a balanced flavor.
Homemade Pop Tarts are free from the artificial preservatives often found in store-bought versions.
The pastry can be made in advance and stored in the refrigerator for up to 2 days.
You can freeze the filling for up to 2 months.
Pop-Tarts were introduced in 1964 by Kellogg’s.
Storing and Reheating Tips:
- Storing: Store baked and cooled Pop Tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap each Pop Tart individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat Pop Tarts in a toaster, toaster oven, or conventional oven at 350°F (175°C) for a few minutes until warmed through. Avoid microwaving them, as this can make the crust soggy.
Final Thoughts:
These homemade Strawberry Rhubarb Pop Tarts are a delightful treat that combines nostalgia with fresh flavors. The flaky crust and vibrant filling make them a satisfying and rewarding baking project for any skill level. So grab your ingredients, roll up your sleeves, and enjoy the process of creating these delicious pastries that are sure to impress!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Strawberry Rhubarb Pop Tarts FAQs:
- Can I use frozen fruit for the filling?
Yes, you can use frozen strawberries and rhubarb if fresh ones are not available. Thaw them completely and drain any excess liquid before using. - Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Thaw the dough in the refrigerator overnight before using. - Can I use a different type of filling?
Absolutely! Feel free to experiment with different fruit combinations, such as blueberry or raspberry. - My filling is too runny. What can I do?
If your filling is too runny, you can add a little more cornstarch to thicken it. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the filling and cook for a few more minutes until thickened. - The edges of my Pop Tarts are not sealing properly. What can I do?
Make sure you are using enough pressure when crimping the edges with a fork. You can also brush the edges with a little bit of water before crimping to help them seal.