Strawberry Earl Grey Pop Tarts

These Strawberry Earl Grey Pop Tarts are a charming twist on the nostalgic toaster pastry. They feature flaky, all-butter pastry filled with a fragrant Strawberry Earl Grey Jam. They’re elegant enough for a weekend brunch, yet simple enough for an anytime treat.

Course Breakfast, Dessert, Snack

Cuisine American, Canadian

Prep Time 20

Cook Time 25

Chilling Time 30

Total Time 1 15

Servings

Calories 471kcal

Author Michelle

Ingredients

Pastry:

125 g all-purpose flour
15 g granulated sugar
pinch sea salt
113 g (1 stick) unsalted butter cold and cubed
30-45 ml cold ice water

Filling:

¼ C Strawberry Earl Grey Jam or other strawberry jam
1 teaspoon cornstarch + 1 teaspoon cold water optional, if your jam is runny

Egg wash:

1 egg beaten (for brushing)
1 tablespoon coarse sanding sugar optional

Glaze (optional):

60 g powdered sugar
1-2 tsp whole milk
splash of vanilla extract
a tiny smidge of red gel food coloring optional, use a toothpick to dab a little coloring
freeze-dried strawberries optional

US Customary - Metric

Instructions

Make the pastry dough:

In a food processor, combine the flour, sugar, and salt.
Add in the cold butter in pieces and intermittently process until the mixture resembles coarse crumbs.
Add ice cold water 1 tablespoon at a time and blitz until the dough roughly comes together.
Dump the mixture onto a large piece of plastic wrap, shape into a disc or rough square, wrap tightly with plastic wrap and chill in the fridge for at least 30 minutes.

Assemble:

Preheat oven to 375°F/190°C. Line a baking sheet with parchment.
On a lightly floured surface, use a rolling pin to roll the dough out to about ⅛" thickness.
Use a pastry wheel cutter or sharp knife to trim off the edges and cut into 8 equal rectangles (roughly 2.5" x 4" each).
Spoon about 1 tablespoon of strawberry earl grey jam onto 4 rectangles, spreading slightly but leaving a ¼" border. Try to not get any jam on the edges (or they won't seal properly).
Use a pastry brush to brush the edges with egg wash. Top each rectangle with remaining dough pieces and press the seams firmly to seal with a fork.
Transfer the pastries onto a lined baking sheet.
Prick the tops with a fork and brush with egg wash.
Sprinkle the tops with coarse sanding sugar, if desired.
Bake at 375°F/190°C for 22–25 minutes, or until golden brown.

Glaze:

In a bowl, combine powdered sugar with milk and vanilla and mix until smooth.
Add in crushed freeze-dried strawberries or a tiny smidge of gel food coloring (if using, for color).
Once the pop tarts are cool, drizzle glaze over the top and finish with additional crushed freeze-dried strawberries.

Nutrition