Brace yourself! These pop tarts are made with homemade strawberry jam and slathered in a delicious vanilla glaze. Wrap that sweet strawberry jam in a buttery, flaky pie crust and you have amazing pop tarts that annihilate the store-bought competition. They can be enjoyed fresh out of the oven or after they have cooled (my favorite way to have them). Either way, they are so good - you will not be disappointed!
Notes: If you would like to make your own pie crust, check out my how-to on the perfect flaky pie crust with step-by-step pictures. When making the strawberry jam, take care that you stir the mixture frequently to avoid burning it. The pop tarts can be stored at room temperature for up to two days in an airtight container or they can be stored in the refrigerator for up to five days.
Strawberry Jam Ingredients:
- 2 c strawberries, chopped
- 1 c sugar
Vanilla Glaze Ingredients:
- 1 1/2 tbsp milk, room temperature
- 1/2 tbsp butter, melted
- 1/2 tsp pure vanilla extract
- 1/2 tbsp honey
- 3/4 c confectioners' sugar
- 1/8 tsp salt
- 2 pie crusts, store bought or homemade
- Sanding sugar
Make the strawberry jam. Mash the strawberries with a potato masher until you are left with 1 cup of mashed strawberries. In a small saucepan, combine the mashed strawberries and sugar. Heat the strawberry mixture over medium-high heat and bring to a boil. Turn the heat down to medium and stir frequently. Continue to cook until a candy thermometer reads 220 degrees (the gel stage). Set aside to cool.
Meanwhile, make the vanilla glaze. In a small bowl, combine the milk, butter, vanilla, honey, confectioners' sugar and salt. Stir until the mixture is smooth and creamy. Set aside.
Prepare your pie crust. Cut the pie crust into rectangles that are approximately 8" x 6".
Preheat oven to 220 degrees.
Assemble the pop tarts. Spread the strawberry jam over one half of your pie crust rectangle, leaving 1/2 inch of the edges untouched.
Wet your fingers with a little water and moisten the edges. Gently fold the rectangle in half, pressing the edges together with your fingers to seal. Lightly press down along the sealed edges of the pop tart with the tines of a fork. Repeat with the remaining pie crust rectangles. Cut two slits in the top of each pop tart, to allow ventilation.
Bake on a lightly greased baking sheet in a preheated oven for 15 to 20 minutes, or until the edges begin to turn golden brown.
Remove from the oven and allow the pop tarts to cool for 5 minutes. Spread the vanilla glaze liberally over each pop tart. Sprinkle with sanding sugar.
Eat warm or store in an airtight container for future use.