Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp milk (for egg wash)
  • 1 cup (240g) strawberry jam (high-quality, seedless preferred)
  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons (30-45ml) milk
  • Sprinkles (optional, but highly encouraged!)
  • Food coloring (optional, if you want to get fancy)

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Filling: In a saucepan, combine jam, cornstarch, and lemon juice. Simmer over low heat until thickened. Remove from heat and let cool completely.
  3. Assemble the Pop Tarts: Roll out the chilled dough on a lightly floured surface. Cut into rectangles (about 3x4 inches). Place half the rectangles on a parchment-lined baking sheet.
  4. Fill the Pop Tarts: Spread a thin layer of cooled filling on each rectangle, leaving a small border.
  5. Top and Seal: Top with the remaining dough rectangles. Use a fork to crimp the edges and seal the tarts. Poke holes in the top of each tart with a fork to vent.
  6. Egg Wash and Bake: Brush the tarts with egg wash (beaten egg with a splash of milk). Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
  7. Cool and Ice: Let the Pop Tarts cool completely on a wire rack.
  8. Make the Icing: Whisk together powdered sugar and milk until smooth. Add food coloring if desired.
  9. Decorate: Spread icing on the cooled Pop Tarts and sprinkle with sprinkles. Let the icing set before serving.