Strawberry Pop Tarts Recipes

Steps:

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Steps:

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Steps:

• Cut each sheet of pie dough into 6 rectangular pieces, yielding 12 pieces total. Lay the pieces out on a floured full sheet pan and set aside. Whisk together egg and milk to make an egg wash.
• To make the cinnamon filling, mix together the dark brown sugar, cinnamon, flour and butter until combined.
• To the centers of three rectangular pieces of dough, spread 1-2 tablespoons of cinnamon filling, per piece. Then, to the centers of three other rectangular pieces of dough, spread 1-2 tablespoons of strawberry jam, per piece.
• Pre-heat your oven to 350 degrees Fahrenheit. Brush the edges of these 6 rectangles with the egg wash, then cover each with another piece of dough. Crimp the edges with a fork to make 6 rectangular tarts. With a fork, poke each tart 4 times in the center to let steam escape while baking. Brush the tarts with egg wash.
• Place tarts in the oven on a sheet tray for 30 to 35 minutes, until they become golden brown. Remove them from the oven and allow them to cool.
• While tarts are cooling, make the icings. For the cinnamon icing, mix confectioner's sugar, milk, vanilla extract and cinnamon in a bowl until smooth, then set aside. For the strawberry icing, mix confectioner's sugar, milk, vanilla extract and red food coloring in a bowl until smooth, then set aside.
• Once the tarts are cool, spread the cinnamon icing on the cinnamon tarts. Spread the strawberry icing on the strawberry tarts, then sprinkle with colored sprinkles.