Strawberries: Fresh, ripe strawberries offer the best flavor and sweetness for the jam. However, you can absolutely use frozen strawberries as a convenient alternative. If using frozen, there’s no need to thaw them first; they’ll cook down just fine in the pot, though the jam might take a few extra minutes to thicken.

Rhubarb: The tartness of rhubarb beautifully balances the sweetness of the strawberries, creating that classic sweet-tart combination. Similar to strawberries, you can use either fresh or frozen rhubarb. If using frozen, again, no need to thaw. Just ensure it’s cut into small pieces as specified in the recipe for even cooking.

Sprinkles: For that iconic, playful pop tart look, rainbow sprinkles are the way to go. They add a touch of whimsy and fun! But don’t limit yourself – feel free to get creative with different colored sprinkles to match holidays, themed parties, or simply your mood. Gold sprinkles for a fancy brunch or seasonal colors for festivities can make these treats truly unique.

Pie Dough: The foundation of a perfect pop tart is a phenomenal crust. For the absolute best flavor and a wonderfully flaky texture, I cannot stress enough how much I recommend making the pastry dough from scratch. My recipe for all-butter pie dough is designed for ease and superior results. However, if time is a constraint or you prefer a shortcut, store-bought or frozen pie dough can work. Opt for an all-butter variety if possible, as it yields a richer flavor and better texture than those made with shortening.

Vanilla Bean Paste: While completely optional, adding vanilla bean paste to the pie dough imparts a subtle yet sophisticated vanilla flavor that elevates the entire pastry. It adds an extra layer of warmth and complexity. If you don’t have paste, a good quality vanilla extract can be used instead, though the paste offers a more pronounced vanilla aroma and flavor profile.

Apple Cider Vinegar (or White Vinegar): This might seem like an odd ingredient for pie dough, but it’s a pastry chef’s secret! The vinegar acts as a tenderizer and a gluten inhibitor, which is crucial for a soft, tender, and flaky pie crust. It prevents the gluten from developing too much, keeping the dough from becoming tough. Additionally, it helps prevent the dough from oxidizing and turning grey if you make it ahead of time. Rest assured, you won’t taste any vinegar in the final baked product; its role is purely textural.

You’ll find the complete list of ingredient measurements and detailed instructions in the comprehensive recipe card further down this page!

Step-by-Step Recipe Instructions for Flaky Pop Tarts

Making homemade pop tarts is a rewarding process. Follow these step-by-step instructions carefully for the best results, ensuring a flaky crust and delicious jam filling every time.

Step 1: Grate the Butter. For the flakiest pie crust, it’s essential to keep your butter as cold as possible. Take your rock-solid frozen butter and rub it against the largest grating surface of a box grater. Collect the shredded butter in a bowl or on a plate. This method creates tiny, uniform pieces of butter that will distribute perfectly through the dough, leading to incredible flakiness. Immediately place the grated butter back in the freezer to keep it chilled until you’re ready to incorporate it into the dough. This step is crucial for success.

Step 2: Craft the Homemade Strawberry Rhubarb Jam. In a medium pot, combine your fresh or frozen strawberries, chopped rhubarb, granulated sugar, and a splash of lemon juice. The lemon juice brightens the fruit flavors and aids in setting the jam. Cook this mixture over medium heat, stirring frequently and gently mashing the fruit occasionally with a spoon or potato masher. Continue cooking for approximately 22-26 minutes, or until the jam significantly thickens and achieves a rich, deep red color. It should be thick enough to coat the back of a spoon. Once done, set it aside to cool completely. You should yield about 3/4 cup of this delicious jam, which forms the heart of your strawberry rhubarb pop tarts.

Step 3: Prepare the Flaky Pie Dough. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if mixing by hand), combine the all-purpose flour, granulated sugar, salt, and the optional vanilla bean paste. Give it a quick mix to combine. Then, add the frozen shredded butter, mixing on low speed until the butter pieces are thoroughly coated with flour. Gradually drizzle in the ice water, 1 tablespoon at a time, allowing the dough to come together. Stop adding water as soon as the dough starts to clump and hold its shape. It should feel moist and slightly sticky, but not wet. Over-mixing or adding too much water can lead to a tough crust, so be mindful.

Step 4: Portion and Chill the Dough. Gently gather the prepared pie dough and divide it in half. Take each half and loosely wrap it in plastic wrap. Using a rolling pin, gently flatten each wrapped portion into a square disc. This makes it easier to roll out later. Crucially, chill the dough in the refrigerator for at least 1 hour. Ideally, for maximum flakiness and ease of handling, let it chill for 2-3 hours, or even up to 5 days. This resting period allows the gluten to relax and the butter to firm up, preventing shrinking and ensuring a tender, flaky crust for your homemade pop tarts.

Step 5: Roll and Cut the Dough. On a lightly floured surface, take one chilled dough disc and roll it out into a large rectangle, aiming for approximately 9×12 inches and about 1/8 inch thick. Use a ruler for precision if desired. Carefully trim the edges to create clean, straight lines. Then, cut the large rectangle into fourths, and then each fourth in half, resulting in eight 3×4-inch rectangles. These will form the bases of your pop tarts. Transfer these dough rectangles to a parchment-lined baking sheet. Repeat this process with the second dough disc to create the eight tops for your pop tarts. Keep them chilled until assembly.

Step 6: Brush with Egg Wash (for Adhesion). Once you have your sixteen dough rectangles ready, take eight of them (these will be the bottoms) and lightly brush their entire surface with a beaten egg wash. This egg wash acts as a culinary glue, ensuring that the top crust adheres perfectly to the bottom crust, creating a secure seal and preventing your delicious strawberry rhubarb jam from spilling out during baking. A good seal is key to maintaining the structural integrity of your homemade pop tarts.

Step 7: Layer with Strawberry Rhubarb Jam. Now for the star of the show – the filling! Carefully dollop a generous tablespoon of your cooled homemade strawberry rhubarb jam into the center of each egg-washed dough rectangle. Gently spread the jam to fill the center area, being sure to leave a clean, clear border around all the edges. It’s crucial not to push the jam too close to the edges; otherwise, it will inevitably spill out during baking, leading to sticky, burnt edges. Precision here ensures a neat, perfectly filled pop tart.

Step 8: Seal and Crimp the Edges. Gently place the remaining eight dough rectangles (the tops) precisely over the jam-filled bottoms. Align the edges carefully. Then, use your fingertips to lightly press around the perimeter of the filling, ensuring a good seal. Next, take a large fork and firmly press down around all the edges of each pop tart to create a decorative crimped seal. This not only looks classic but also helps prevent the jam from leaking. Finally, use the same fork to poke several holes into the top surface of each pop tart. These holes are vital as they allow steam to escape during baking, preventing the pastry from puffing up unevenly and ensuring the tops become wonderfully flaky and crisp.

Step 9: Chill and Bake to Golden Perfection! Before baking, it’s essential to chill your assembled pop tarts. Place the baking sheet with the pop tarts into the freezer for 20 minutes to 1 hour. This final chilling step ensures the butter in the crust remains very cold, contributing to maximum flakiness and preventing the pop tarts from spreading too much in the oven. While they chill, preheat your oven to 375°F (190°C). Just before baking, remove the chilled pop tarts from the freezer and brush their tops with another layer of egg wash. This will give them that beautiful, glossy golden-brown finish. Bake for 22-26 minutes, or until the edges are beautifully golden and the tops are lightly browned and flaky.

Step 10: Glaze and Indulge! Once your beautiful strawberry rhubarb pop tarts are out of the oven, let them cool completely on a wire rack before glazing. This is crucial for the glaze to set properly. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and the reserved tablespoon of sieved strawberry rhubarb jam (for that lovely pink hue and extra flavor). Spoon this smooth, luscious glaze over the tops of the cooled pop tarts, spreading it evenly. Immediately, while the glaze is still wet, sprinkle generously with your chosen sprinkles. Don’t delay, or the glaze will set, and your sprinkles won’t stick! Allow the glaze to set for 1-2 hours at room temperature, then enjoy your delightful, homemade creations!

Storing Frosted Pop Tarts: Once the vanilla glaze has fully set, store your frosted strawberry rhubarb pop tarts in an airtight container at room temperature for up to 2-3 days. If you need to stack them, place a piece of parchment paper or wax paper between layers to prevent them from sticking to each other and smudging the glaze. For longer freshness, you can refrigerate them for up to a week, but the crust might lose some of its crispness.

Freezing Assembled (Unbaked) Pop Tarts: This recipe is fantastic for making ahead! After assembling the pop tarts and before the final egg wash and baking, place them uncovered on a baking tray and freeze completely until solid (about 1-2 hours). Once frozen, transfer the solid pop tarts to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored for up to 1 month. When you’re ready to bake, there’s no need to thaw! Simply preheat your oven, brush with egg wash, and bake directly from frozen, adding a few extra minutes to the baking time (monitor for golden brown edges).

Freezing Baked Pop Tarts: You can also freeze baked pop tarts (without glaze). Allow them to cool completely, then wrap each pop tart individually in plastic wrap, and then in foil. Store in a freezer-safe bag or container for up to 1 month. To reheat, you can pop them in a toaster oven or regular oven until warmed through. Once reheated, you can apply fresh glaze and sprinkles.

Preparing Pie Dough Ahead: The pie dough itself can be made ahead of time and kept tightly wrapped in plastic wrap in the fridge for up to 5 days. If the dough is too cold and stiff after prolonged refrigeration, let it sit out at room temperature for about 10-15 minutes before attempting to roll it out. This will make it more pliable and easier to work with without cracking.