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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 | wearenotmartha.com

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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Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast Pastry, Homemade Jam, Pastry Recipes
Prep Time: 1 hour
Cook Time: 25 minutes
Dough Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Makes: 16 tarts
Author: Sues


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


  • 2 cups confectioners' sugar
  • 3 Tbsp whole milk, divided
  • 1 tsp vanilla extract


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)
  • 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 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.


  • 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.


  • When breakfast tarts are cooled, drizzle generously with icing and top with sprinkles, if desired.


  • 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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