Strawberry Pop Tarts

Rediscovering a Childhood Favorite: Strawberry Pop Tarts Inspired by A Slice of Courage Quiche

Tessa, the heroine of A Slice of Courage Quiche, is all about keeping things simple—especially when it comes to food. While she avoids baking like it’s a dangerous spell she hasn’t mastered, Tessa is the first to dive into treats made by others. And one treat that always takes her back to her carefree childhood? Pop Tarts.

There’s something magical about biting into a flaky pastry filled with gooey strawberry goodness and topped with a sweet, sugary glaze. It’s a snack that reminds Tessa of simpler times and gives her a little boost of energy when life gets hectic.

Why not channel a bit of Tessa’s charm and whip up some homemade Strawberry Pop Tarts? They’re easier than you think, and the reward is a warm, nostalgic treat that pairs perfectly with a cup of tea and a cozy read.

And speaking of cozy reads, if you love magical realism, quirky characters, and stories that warm your heart, grab a copy of A Slice of Courage Quiche. It’s a tale of bravery, friendship, and finding your own magic—just like making these delicious pastries!

Let the sweetness of these Pop Tarts inspire your own courage in the kitchen. 🍓✨

Happy baking (or eating), friends!

Strawberry Pop Tarts

Servings: 8 hand pies

Prep Time: 20 minutes 

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Ingredients

Strawberry Preserves:

2 cups (335 grams) sliced strawberries, fresh or frozen

1 tablespoon lemon juice

1 tablespoon lemon zest

⅔ cup (130 grams) granulated sugar

½ teaspoon vanilla extract

Pie Crust:

2 cups (240 grams) all-purpose flour

1 teaspoon coarse salt

1 teaspoon granulated sugar

1 cup (226 grams) unsalted butter, cold and cut into cubes

4–5 tablespoons cold water

Strawberry Pop Tarts:

1 cup (340 grams) strawberry preserves, recipe above, or use store-bought

Double pie crust (use recipe above or store-bought)

1 large egg, lightly beaten (for egg wash, optional)

1 cup (113 grams) powdered sugar

1–2 tablespoons heavy cream or milk

Rainbow sprinkles (optional)

How to Make

1. To make the pie crust: Combine the flour, salt, and sugar in a bowl. Add the cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers. Continue until the mixture resembles coarse sand and the butter is the size of small peas. Add the cold water a tablespoon at a time, mixing until the dough comes together into a ball. Divide into two and form each into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.

2. To make the preserves: Put the strawberries, lemon juice and zest, and sugar in a medium saucepan and set over medium high heat. Stir and mash with a large fork and bring to a boil. Boil for about 2–3 minutes until sugar is dissolved and combined with the mashed strawberries.

3. Reduce heat to medium low. Continue to simmer for 10–15 minutes until thickened. Add vanilla extract.

4. Cool to room temperature before spooning onto the prepared pastry squares. Any leftovers may be stored in the fridge for a few weeks.

5. To make the Pop Tarts: Preheat oven to 375°F and line a baking sheet pan with parchment paper.

6. Remove one disk of dough and place on a lightly floured surface. Roll out into a large rectangle about to about 1/8th inch thick. Trim so edges are straight. Cut into 8 5×3-inch rectangles. Repeat with second disk. Gather trimmed dough scraps together and re-roll as needed.

7. Spoon 1 ½ tablespoons of the preserves onto the pastry squares and cover with the remaining pastry squares. Press all edges together with your fingers to seal, then use a fork to double seal. Use a toothpick to poke holes in the tops of the pastries. Place on prepared sheet pan 1 inch apart. Brush with egg wash if desired for more color.

8. Bake the Pop Tarts until golden, about 25–30 minutes.

9. Cool completely on a wire rack.

10. To make the frosting, whisk together powdered sugar and heavy cream/milk to make a thick but pourable consistency. To make the frosting pink, add a spoonful of remaining strawberry preserves.

11. Spread over cooled Pop Tarts and sprinkle with rainbow sprinkles. Frosting should set up in about 20 minutes, or pop in the fridge to chill.