Description
These homemade poptarts are made of buttery dough filled with strawberries, raspberries and lemon and glazed with white chocolate. Plus, they’re pure fun to make.
Ingredients
Units
Scale
For the dough:
- 1 1/4 cups all-purpose flour
- 1 stick (1/2 cup) unsalted butter, very cold, cut into 1-inch pieces
- 1 tbsp granulated sugar
- Pinch of salt
- 2-3 tbsp ice cold water
For the filling:
- 1 cup fresh or frozen strawberries, hulled and roughly chopped
- 1/2 cup fresh or frozen raspberries
- 3 tbsp granulated sugar
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp cornstarch
For the top:
- 1 cup white chocolate pieces, melted
- Sprinkles
Instructions
- To make the dough, place the flour, sugar, salt, and butter into a food processor fitted with the blade and pulse until the butter is the size of small peas.
- With the processor on low, pour in 2 tablespoons of the cold water. Slowly add up to 1 more tablespoon of water, a little at a time, until the dough just comes together. It should feel moist but not sticky.
- Turn the dough out onto a lightly floured surface and knead briefly to form a flat disk. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Make the filling: in a small saucepan, combine the strawberries, raspberries, sugar, lemon juice, lemon zest, and cornstarch. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the berries break down and the mixture thickens, 8–10 minutes. For a smoother filling, blend with an immersion blender or in a regular blender in batches. Let cool completely.
- Preheat oven to 375°F. Roll the dough to about 1/8–1/4 inch thick. Cut into sixteen 4-inch rectangles. Place 1 tablespoon of filling in the center of 8 of them.
- Gently place the plain rectangles on top of the filled ones and use a fork to crimp and seal all four sides. Bake for 17–20 minutes, until fully baked and golden brown.
- Remove from the oven and cool slightly before drizzling or dipping in melted white chocolate and topping with sprinkles.
Notes
Let the berry filling cool completely before assembling — a hot filling will make the dough soggy. You can make the filling a day ahead and store it in the fridge. The dipping chocolate sets faster if you let the tarts cool to room temperature first.
- Category: Baking