A lovely, nostalgic treat that beats the boxed version every time. These homemade pop-tarts feature a flaky, all-butter pastry filled with sweet strawberry jam and topped with a simple glaze. Fun to make!
Make the pastry. In a food processor, pulse the flour, salt, and granulated sugar to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. With the processor running, drizzle in cold water just until the dough clumps together.
Chill. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Roll and cut. Preheat oven to 425°F and line a baking sheet with parchment paper. On a floured surface, roll the dough into a large rectangle (approx. 14x10 inches). Cut into eight 3.5x5 inch rectangles. (Repeat with any remaining dough to get 16 rectangles total—8 tops and 8 bottoms).
Assemble. Place 1 tablespoon of jam in the center of 8 rectangles. Brush the edges with water. Poke holes in the remaining 8 rectangles (the tops) with a fork. Place the tops over the filling, press edges to seal, and crimp with a fork.
Bake. Bake for 12-15 minutes until slightly golden brown. Cool on the pan for 15 minutes.
Glaze. Whisk the powdered sugar, milk, and 1 tablespoon of jam together. Drizzle over the cooled pop-tarts and top with sprinkles.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.Freezing: Freeze unbaked assembled tarts for up to 2 months. Bake from frozen (add 1-2 minutes to cook time).Tip: Don't overfill the tarts or the jam will leak! One tablespoon is perfect.