Description
Delicious homemade pop tarts using sourdough discard for a unique twist on the classic treat.
Ingredients
Scale
- 226 grams strawberries (fresh or frozen)
- 57 grams cane sugar (for filling)
- 1/2 teaspoon lemon juice
- 57 grams unsalted butter (softened)
- 57 grams cane sugar (for dough)
- 35 grams powdered sugar
- 1 teaspoon vanilla extract
- 57 grams sourdough discard
- 1 large egg yolk
- 255 grams all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons water (for dough)
- 88 grams strawberry preserves
- 1 teaspoon cornstarch
- 2 to 3 tablespoons water (for filling)
- 106 grams powdered sugar sifted (for glaze)
- 1 to 2 tablespoons milk (for glaze)
- Natural decorating sugars
Instructions
- Make the strawberry preserves: Remove the stems and finely chop the strawberries. Combine strawberries, sugar, and lemon juice in a medium pot. Cook over medium heat until the sugar dissolves. Increase heat to high and boil for 1-2 minutes, stirring occasionally. Reduce heat to medium and simmer for about 10 minutes until thick. Transfer to a glass jar and let cool.
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the dough: In a mixing bowl, stir together softened butter, sugars, and vanilla. In a small bowl, mix the sourdough discard and egg yolk. Add flour to the butter mixture, then the egg yolk mixture. Mix until crumbly, adding water until the dough comes together. Form into a ball.
- Roll out the dough: On a floured surface, roll out the dough into a 14-inch square, about 1/8 to 1/4 inch thick. Trim edges to make a 12-inch rectangle and cut out twelve 4×3 inch rectangles. Place half on the prepared baking sheet.
- Make the filling: Mix the strawberry preserves and cornstarch together.
- Assemble the tarts: Spoon about 1 tablespoon of the filling into the center of each dough rectangle. Dab water around the edges to seal, top with another dough piece, crimp the edges with a fork, and poke holes to allow steam to escape.
- Bake: Bake for 20-25 minutes or until the bottoms are golden brown. Cool on the baking sheet.
- Make the glaze: Whisk together powdered sugar and milk until smooth. Frost each pop tart and sprinkle with natural sugars.
- Store: Keep in an airtight container for up to 3 days.
Notes
Serve warm or at room temperature. Ideal with coffee or tea, and can be enjoyed with whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg