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These pastries feature a golden, flaky crust filled with sweet fruit jam, baked to perfection on a piece of parchment paper and topped with glaze and confetti sprinkles. A bowl of sprinkles and a bowl of strawberries sit nearby.

Strawberry Pop Tart Recipe

Katie Cooksey
These Homemade Strawberry Pop Tarts are flaky, buttery pastries filled with sweet strawberry jam and topped with a bright lemon glaze and festive sprinkles. You already know they taste way better than the store-bought version.
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Prep Time 20 minutes
Cook Time 1 hour
chill time 20 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9 tarts
Calories 386 kcal

Ingredients
  

for the tarts-

  • 1 cup unsalted butter (2 sticks), chilled and cut into 1” pieces
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 4-5 tablespoons ice water

for the filling-

  • 1/2 cup strawberry jam
  • 1 egg + 1 tablespoon water

for the glaze-

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons milk
  • pinch of salt
  • confetti sprinkles optional

Instructions
 

  1. Add butter, sugar, salt, and flour to a food processor and pulse until coarse crumbs form.
  2. Add ice water through the feed tube until dough forms (may not need all).
  3. Cover and chill 1 hour.
  4. Line a baking sheet with parchment paper.
  5. Remove dough from refrigerator and roll into 1/4" thick on a floured surface.
  6. Cut into 2 1/2" x 4” even rectangles.
  7. Place half of the dough rectangles on parchment-lined baking sheet.
  8. Add 1 tablespoon of strawberry jam to the middle of each dough rectangle.
  9. Top with remaining dough and seal edges with a fork.
  10. In a small bowl, beat egg well with 1 tablespoon of water to create the egg wash.
  11. Brush the top of each tart and poke 6 small holes in each one using a small pairing knife or fork.
  12. Bake at 375° F for 15–20 minutes or until golden. Let cool.
  13. Whisk glaze ingredients (powdered sugar, lemon juice, milk, and salt) together.
  14. Drizzle over cooled pop tarts and top with sprinkles, if desired.

Notes

Dough can be made without a food processor. Use a pastry cutter or box grater for the butter.

Storage Instructions

Store in an airtight container for 2–3 days at room temp or up to a week in the refrigerator.
Freeze unglazed tarts for up to 2 months. Thaw, bake, then glaze.
Make ahead- prepare and chill dough up to 2 days in advance.

Nutrition

Calories: 386kcalCarbohydrates: 47gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 276mgPotassium: 57mgFiber: 1gSugar: 26gVitamin A: 662IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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