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Strawberry Vanilla Pop-Tarts

Strawberry Vanilla Pop-Tarts

Strawberry Vanilla Pop-Tarts

I was not a child who grew up eating Pop-Tarts. Mostly, I was a Cheerios girl. But when I made a huge batch of strawberry balsamic jam (recipe coming to a newsletter near you), Colin had the brilliant idea to use the jam as the inside of possibly the most delicious grown-up, gourmet Pop-Tarts ever to exist. I knew I loved him.

I used the pie crust recipe in my idol Alison Roman’s cookbook Dining In as a base, then adapted it to be a little bit sweeter and more pliable. This is basically my life mission.

Strawberry Vanilla Pop-Tarts

Strawberry Vanilla Pop-Tarts

It’s time to grow up.

Strawberry Vanilla Pop-Tarts

By , July 1, 2019

Everyone's favorite pastries grow up with this simple adaptation.

Makes: 10 Pop-Tarts

Strawberry Vanilla Pop-Tarts

Prep time:

Cook time:

Ingredients:
  • 1 1/4 cups of unsalted butter (2 1/2 sticks, people)
  • 2 1/4 cups of all-purpose flour, plus extra for dusting
  • 1/3 cup of sugar
  • 1/2 tsp of kosher salt
  • 3 oz of vodka, straight from the freezer
  • 1 cup of strawberry jam
  • 1 egg, beaten
  • 1 1/2 cups of powdered sugar
  • 1 tsp of vanilla bean paste
  • 1-2 TBSP of milk

Instructions:
  1. First, make the dough: cut the butter into small cubes, then add the cubed butter and flour to a large bowl.
  2. Add the salt and sugar, then use your hands to mash the butter into the flour until the butter is pretty evenly distributed and the flour is starting to stick together. Look at you, making pie dough with your bare hands!
  3. Now sprinkle a little bit of the vodka at a time onto the dough. The idea here is not to totally hydrate the dough, but to add juuuuuuust enough liquid to get it to stick together. You may not need as much as I said you will, and you may need more. You're fine, though, I promise. Just trust yo' gut.
  4. When you have a nice crust, shape it into a disc, and pop that disc in the fridge for 30-60 minutes, depending on how miserably hot it is in your home. You will also need to preheat your oven to 425, which is not going to help with that whole heat situation. You will need to get over that fact.
  5. After that time of rest and cooling has ended, it's time to make the tarts. Before you get that dough out of the fridge and start rolling and cutting, though, get your tools together. You'll need: a rolling pin, a rectangle cookie cutter (I use a playing card and cut around it), the strawberry jam, the beaten egg, a fork, a knife, and a baking sheet lined with parchment paper. Everyone here? Okay, great.
  6. Roll out the dough using your rolling pin until it's eighth of an inch thick. I NEVER measure that. Cut out 20 rectangle shapes, and place half of them on the baking sheet.
  7. Add about 2 TBSP of jam to the pieces on the baking sheet, spreading the jam evenly but leaving about a quarter inch of naked dough around the edges. Now, use your finger to spread some of the beaten egg around the edges. Place a non-jammed piece of crust on top and press around the edges with a fork to seal. Make an X on top with a knife. Repeat until all of your tarts are tarted. WHEW.
  8. Brush the tops with the remaining egg, then bake for 20-25 minutes, until golden brown. Cool COMPLETELY before icing.
  9. Make the icing by mixing the vanilla bean paste, powdered sugar, and milk until smooth. Spread on top, then consume like you're a child again.

PST! Are you thinking right now “Man, I wish I had a good strawberry jam recipe”? If so, you better go subscribe here so you can get the next issue of the newsletter, which will feature my strawberry balsamic jam that has been described as “wow” and “out of this world” and “pretty mindblowing.” You don’t wanna miss this. GO. SUBSCRIBE. NOW.

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