Strawberry Breakfast Tarts
Made with homemade strawberry jam and an easy-to-prep dough, these Strawberry Breakfast Tarts are way more delicious than regular old Pop-Tarts!
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Makes: 16 tarts
Ingredients
Strawberry Jam
- 6 cups hulled strawberries
- ½ 1.75-oz package regular powdered fruit pectin or 3 Tbsp classic powdered fruit pectin (see recipe notes for low-sugar option)
- ¼ tsp unsalted butter
- 3 ½ cups granulated sugar (see recipe notes for low-sugar option)
Hand Pie Dough
- 3 ½ cups all-purpose flour
- 2 Tbsp granulated sugar
- 1 tsp salt
- 1 ½ cups (3 sticks) unsalted butter, chilled and cut into small pieces
- 2 eggs, lightly beaten
- ½ cup whole milk, plus more for brushing
Icing
- 2 cups confectioners' sugar
- 3 Tbsp whole milk, divided
- 1 tsp vanilla extract
Instructions
Strawberry Jam
- Place 1 cup of the strawberries in a large heavy pot. Using a potato masher, crush berries. Keep adding more berries to the pot and crushing them until all berries are crushed and you have 2 ½ cups total crushed.
- Stir in pectin and butter. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, continuing to stir constantly. Remove from heat and skim off any foam from the top with a metal spoon.
- Ladle the jam into mason jars and place in fridge to chill. You will have some jam leftover. If you're not planning to use it within about 3 weeks, see recipe notes for processing jars.
Hand Pie Dough
- In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender or your fingers, cut in butter until the mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 Tbsp of the milk over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding milk until mixture begins to come together. You may not need to use all the milk.
- Gather pastry into a ball, kneading gently just until it holds together. Divide dough into fourths and form four balls. Cover with plastic wrap until dough is easy to handle (up to 1 hour)
- Preheat oven to 375 degrees and line two large baking sheets with parchment paper. On a lightly floured surface, roll each pastry ball into a 9x8-inch rectangle and then cut the rectangle into four 4 ½x4-inch rectangles.
- Brush edges of dough with additional milk. Spoon 1 well-rounded Tbsp of strawberry jam onto half of each rectangle and then fold the other half over the filling. Seal edges with a fork and prick tops. Place on baking sheet and brush with additional milk.
- Bake 20-25 minutes, until tarts are turning golden. Remove and cool on metal racks.
Icing
- In a small bowl, combine confectioners' sugar, 2 Tbsp milk, and vanilla. Continue to add milk a little bit at a time until desired consistency is reached.
Assembly
- When breakfast tarts are cooled, drizzle generously with icing and top with sprinkles, if desired.
Notes
- Recipe adapted from Better Homes and Gardens New Cook Book (17th Edition)
- If you're using low-sugar pectin in the strawberry jam, use 1 ½ Tbsp of the pectin and 1 cup of sugar (you can feel free to use even less sugar, but this is the ratio I liked best).
- Note that you will have some leftover jam with this recipe. If you aren't planning to use it within a few weeks, make sure to process ("can") the jars to give them a longer shelf-life. To do this, use hot, sterilized jars and leave ¼-inch of headspace. Wipe jar rims and adjust lids and screw bands. Process filled jars in water canner for 5 minutes (beginning timer when water returns to boiling). Remove jars from canner and cool on wire racks.
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