Peach Strawberry Pop Tarts
Homemade pop tarts start with sweet pastry dough. Pastry pockets filled with delicious peach strawberry filling. Baked golden and glazed with peach strawberry glaze. Decorated with edible glitter.
Ingredients
Dough:
- 200 grams unsalted butter (14-1/2 tablespoons), cold and cubed
- 350 grams all-purpose flour (2-3/4 cups), sifted
- 25 grams granulated sugar (2 tablespoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 45 grams milk (3 tablespoons)
Peach Strawberry Filling:
- 1 each ripe fresh yellow peach, halved, pitted and trimmed
- 12 each fresh strawberries, rinsed, stemmed, and halved
- 15 grams water (1 tablespoon)
- 3 grams powdered sugar (1 teaspoon)
- 5 grams fresh lemon juice (1 teaspoon)
- 2 grams fresh lemon zest (1 teaspoon)
Instructions
Dough:
- Add cold cubed butter, all-purpose flour, granulated sugar, and fine sea salt to food processor. Process until the butter pieces coated in the flour mixture resemble breadcrumbs.
- Add the milk and process just until the dough begins to come together.
- *Alternately, this can be accomplished in a small mixing bowl by hand using your fingers, the back of a fork, or a pastry cutter.
- Wrap the dough in plastic wrap and chill in the refrigerator for an hour, or up to two days.
Peach Strawberry Filling:
- Add fresh peach halves, fresh strawberries, water, powdered sugar, fresh lemon juice, and fresh lemon zest to small saucepan.
- Heat over medium low heat, stirring occasionally, until fruit has softened and begins to break down, about 5 to 10 minutes.
- Using a potato masher, the back of a fork, or a wooden spoon, break up the fruit into small pieces.
- Remove from heat and cool. Strain, reserving fruit puree for filling, fruit juice for glaze.
Pop Tart Assembly:
- Lightly flour a flat surface. Roll the dough out to 1/8-inch thickness. Cut the dough into small rectangles, circles, or squares with cookie cutters, biscuit cutters, or a paring knife. Reuse scraps of dough by balling it up and rolling again.
- Place a piece of dough on a parchment paper lined cookie sheet. Place 2 tablespoons of peach strawberry filling in the center of the dough. Brush the edges of the dough with milk. Place a matching piece of dough over the top and secure it by pressing first with your fingers to seal and then, if desired, using the tines of a fork to lock the two pieces of dough together. Repeat with remaining dough.
- Poke the pop tarts in the center with a fork or a toothpick several times to allow steam to escape during baking.
- Bake the pop tarts in preheated oven for 15 to 18 minutes or until lightly golden around the edges.
Glaze:
- Add powdered sugar to small bowl. Add 1 tablespoon reserved fruit juice, and stir. Add tiny amounts of additional fruit juice or milk until a thick but smooth consistency is achieved. Alter color with food gel food coloring, if desired.
- Drop glaze onto top of top of pop tarts with teaspoon. Spread it over the surface using the back of the spoon.
- Garnish with edible orange and red sprinkles after each pop tart is glazed.
- Store pop tarts in an airtight container at room temperature
Notes
Do not toast these pop tarts in the toaster.