Strawberry Lemon Pop Tarts

 Sweet and tangy toaster pastry with scratch-made strawberry lemon filling, buttery flaky crust with a yummy lemony frosting and sprinkles.

This recipe was requested by my niece. She's been staying over at my house and she wanted strawberry pop tarts so I decided to make her something freshly baked and delicious.

I wanted to make strawberries since they are so sweet right now and they are my niece and nephews favorite fruit right now. I haven't seen a pop tart with these flavor combos before with the sweetness of the strawberries and tartiness from.

A little note, the strawberry lemon filling is great on its own, I normally don't like jam or jelly. But I really liked this and so did my family.

To cut these, you can use a rectangle cookie cutter. I used a mini hand pie or pocket pie mold to cut them out into the famous shape.

Recipes you may like
Pizza Hand Pies
Pumpkin Spice Cheesecake Pop Tarts
Maple Brown Sugar Cinnamon Pop Tarts

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Strawberry Lemon Pop Tarts

Time
Prep: 30 minutes
Chilling: 2 to 3 hours
Baking: 12 to 15 minutes

Yields: 8 to 10 Pop Tarts

Ingredients

Strawberry Lemon Filling
3 cups Fresh Strawberries, cleaned and chopped
3/4 cups Granulated Sugar
2 Tablespoons Lemon Zest, 2 to 3 lemons
1/3 cup Lemon Juice
1/4 cup Cornstarch, can use Tapioca Starch
1 tablespoon Pure Vanilla Extract
1 teaspoon Fine Sea Salt
Colorful sprinkles, for topping

Pastry Crust
1 1/2 cups (3 sticks) Frozen Unsalted Butter
4 cups Unbleached All Purpose Flour plus 1/4 cup for dusting
1/4 cup Sugar
1 teaspoon Fine Sea Salt 
8 to 9 tablespoons Milk
1 large egg
1 teaspoon Pure Vanilla Extract

Lemon Frosting
6 to 7 Tablespoons Lemon Juice or Milk, I used both
2 cups Confectioners' Sugar
1/4 teaspoon Fine Sea Salt

1. For filling: In a medium sauce pan, bring together strawberries, sugar, lemon juice, lemon zest, vanilla extract, salt and corn starch. Bring to a rolling boil then reduce to a low boil until its broken down and jam consistence, 20 to 25 minutes. Stir constantly and mash with a potato masher. Remove from heat and let cool completely before transferring to a container.
2.  For crust: In a large bowl, grate frozen butter into flour, sugar and salt. Toss the butter into the flour. Beat together egg, vanilla extract and milk together. Gradually add milk-egg mixture until the dough is slightly sticky and floury. Divide dough into two and lightly flour. 
3. Wrap in cling wrap and chill for at least 2 hours or chill overnight.
4. Once the dough has firm, flour clean counter and roll to 1/4 inch thick. Cut pie crust into 3 by 4 rectangles. Scoop on 1 1/2 tablespoons worth of filling onto one side of the pie crust. Press the side with your fingers then fork along the sides to seal. Place on a parchment paper cover cookie sheet.
5. Chill in the fridge for 30 minutes.
6. Preheat oven to 350 degrees and press pop tarts. Bake for 12 to 15 minutes or until lightly golden brown.
7. Let cool on pan for 10 minutes then transfer to a wired rack to cool completely. Whisk together lemon frosting until thick. Smooth frosting over cooled pop tarts, sprinkle colorful sprinkles over wet icing and let set for 30 minutes. Store in a cool place.
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