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!
Prep Time1 hr
Cook Time25 mins
Dough Chilling Time1 hr
Total Time1 hr 25 mins
Servings: 16 tarts
- 6 cups hulled strawberries
- 1/2 1.75-oz package regular powdered fruit pectin or 3 Tbsp classic powdered fruit pectin (see recipe notes for low-sugar option)
- 1/4 tsp unsalted butter
- 3 1/2 cups granulated sugar (see recipe notes for low-sugar option)
Hand Pie Dough
- 3 1/2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, chilled and cut into small pieces
- 2 eggs, lightly beaten
- 1/2 cup whole milk, plus more for brushing
- 2 cups confectioners' sugar
- 3 Tbsp whole milk, divided
- 1 tsp vanilla extract
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 1/2 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)
Pre-heat 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 1/2x4-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.
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.
- 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 1/2 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 1/4-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.