STRAWBERRY POPTARTS RECIPES

Steps:

• Wash and dry strawberries. Remove tops and slice in half.
• Add strawberries, sugar and lemon juice to saucepan, mix well and set over medium heat. Bring to boil, constantly mixing to prevent any burning and boil until sugar has dissolved and strawberries have broken down, about 15 minutes.
• Remove from heat and add to airtight container to let jam cool. Jam can be left as is for a more chunky, homemade texture (my preference) or puréed or blended for a smoother texture. Once cooled, jam can be stored in the fridge for up to 2 weeks and leftovers can be used on toast, pancakes, the best PB&J or anything else of your choosing!
• Combine flour and salt in a large mixing bowl and set aside.
• Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
• Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
• Divide dough in half, shape each half into a rectangle, wrap in plastic and store in fridge for at least 30 minutes or overnight.
• Remove both doughs from fridge. Lightly flour surface and roll out dough into a rectangle that is about 12-inches wide by 10-inches tall and ¼-inch thick. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Measure and trim off edges to make a precise 10 ½-inch wide by 9-inch tall rectangle. Measure and cut dough horizontally in ½ so that you have 2 10 ½-inch wide by 4 ½-inch tall rectangles. Measure and cut each rectangle vertically into ?’s (3 ½-inches wide each) giving you exactly 6 3 ½-inch wide by 4 ½-inch tall rectangles. Set aside and repeat the process for the second dough, giving you 12 even rectangles.
• Make filling by mixing together jam and cornstarch until well combined. Set aside.
• Whisk egg together with water to make egg wash. Set aside.
• Line baking sheet with parchment paper.
• Gather 12 pastry rectangles, jam filling, egg wash and lined baking sheet. Evenly space out 6 pastry rectangles on baking sheet. Spoon heaping tablespoon dollops of jam to the center of each rectangle. Gently spread jam but do not go to the edge, leave about a ½-inch border all the way around. Using a pastry brush, brush egg wash around border of each rectangle. Add 6 remaining pastry rectangles directly on top of each one creating pastry pockets. Make sure to not press down in the middle or jam may run out the sides. Gently press the seams together and use a fork to crimp and seal the entire border of each pastry pocket closed. Poke 5 holes in the tops of each pastry pocket to allow steam to release.
• Chill pastry pockets in fridge for 20-30 minutes.
• Preheat oven 400° F and place rack in the center of the oven.
• Once chilled, bake pastry pockets for 12 minutes. Rotate baking sheet to ensure an even bake and bake for an additional 10-12 minutes, until pastry pockets are lightly browned and a toasty color. Cool the pastry pockets on wire rack.
• Once pastry pockets are fully cooled, make icing. Whisk confectioners’ sugar, heavy whipping cream and vanilla in a small bowl until smooth.
• Gather cooled pastry pockets, icing and sprinkles to assemble. One at a time, dollop heaping tablespoons of icing onto each pastry, gently spread it evenly across the top and add sprinkles. Continue the process until all pop-tarts are finished.
• These can be enjoyed right away or allow the icing harden for about 1-2 hours. Store leftovers in plastic wrap or airtight container at room temperature.

Steps:

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.