HOMEMADE HEART-SHAPED STRAWBERRY POP TARTS
These homemade heart-shaped strawberry pop tarts are a fun and festive treat for Valentine's Day. The flaky crust and sweet strawberry filling make them a delicious breakfast or dessert.
Ingredients
Crust
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- ½ cup ice water
Filling
- 1 pound fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Glaze (optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Decorations (optional):
- Sprinkles
- Edible glitter
- Red food coloring (for glaze)
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until just combined. Do not overmix.
- Chill the crust: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight.
- Prepare the filling: In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to make a slurry. Add the cornstarch slurry to the strawberry mixture and cook, stirring constantly, until the filling thickens, about 1-2 minutes. Remove from heat and let cool completely.
- Assemble the pop tarts: On a lightly floured surface, roll out one disc of chilled dough to about ⅛ inch thickness. Use a heart-shaped cookie cutter (about 4 inches wide) to cut out shapes. Repeat with the second disc of dough.
- Fill the pop tarts: Place half of the heart cutouts on a baking sheet lined with parchment paper. Spoon about 2 tablespoons of strawberry filling onto the center of each heart, leaving a small border around the edges.
- Seal the pop tarts: Brush the edges of the filled hearts with water. Top with the remaining heart cutouts and press the edges firmly to seal. Crimp the edges with a fork. You can also use a smaller heart cutter to make vent holes in the top of each tart.
- Bake: Bake the pop tarts in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Make the glaze (optional): While the pop tarts are baking, prepare the glaze. Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth and creamy. Add red food coloring, if desired.
- Glaze and decorate (optional): Once the pop tarts have cooled slightly, drizzle them with the glaze and decorate with sprinkles, edible glitter, or other toppings.
Notes
- Dough Chilling: Chilling the dough is essential for a flaky crust. Don't skip this step!
- Filling Consistency: The filling should be thick enough to stay inside the pop tarts during baking.
- Sealing: Pressing the edges firmly and crimping with a fork will help to prevent the filling from leaking out.
- Glaze: The glaze is optional, but it adds a nice touch of sweetness and decoration.
- Storage: Store cooled pop tarts in an airtight container at room temperature for up to 3 days.