Strawberry-Cherry & Pistachio Pop Tarts
Homemade pop tarts, aka. toaster pastries, are a fun and tasty treat perfect for breakfast, snack time, or even dessert. This unique version is made with pistachio-cardamom dough, a cherry-strawberry filling, and vanilla icing. Short on time? Use a store-bought jam with a thick consistency instead.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Pastry Cutter (or two forks)
- Whisk
- Rolling Pin
- Half-sheet Baking Pans
- Saucepan if making filling
- Digital Scale optional
- Food Processor optional
- Bench Scraper optional
- Rolling Mat optional
Ingredients
Crust
- ¼ Cup Salted Pistachios shelled - 30g
- 2 ½ Cups + 2 Tbsp All-purpose Flour 315g
- 1 ½ Tbsp Powdered Sugar 12g
- 1 ¼ Tsp Kosher Salt 7.5g
- ½ Tsp Ground Cardamom 1g
- ¼ Cup Shortening 51g
- ¾ Cup Unsalted Butter very cold, cut into cubes - 170g
- 8-10 Tbsp Ice Water 120g-150g
Filling (or can use store-bought jam)
- 1 Cup Frozen or Fresh Strawberries whole or sliced - 144g
- 1 Cup Frozen or Fresh Cherries pitted - 138g
- ½ Cup Granulated Sugar 100g
- 1 Tsp Lime Juice 5g
- 1 Tbsp Water 15g
- 1 Tsp Cornstarch 2.5g
Assembly
- 1 Tbsp Jam Filling store-bought or homemade
- 1 Large Egg
- ½ Tsp Milk
Icing
- 1 Cup Powdered Sugar 120g
- 4-6 Tbsp Heavy Cream or half and half - 60-90mL
- ½ Tsp Pure Vanilla Extract 2g
- 1 Tsp Corn Syrup 6g
- 2 Tbsp Rainbow Sprinkles and/or Crushed Pistachios optional
Instructions
Preparing the Crust
- Pulse pistachios in a food processor 4-6 times until fine crumbs are formed. Pour into a large bowl along with flour, powdered sugar, kosher salt, and cardamom. Whisk to combine.
- Using a pastry blender or two forks, cut the shortening into the flour mixture until evenly broken down into pea-sized pieces.
- Add the butter, and cut it into the flour mixture until evenly broken down into pea-sized pieces. No large clumps should remain.
- Add 4 Tbsp of ice water to the flour mixture, and press the head of a rubber spatula into the water spots to blend it into the dry ingredients. Blend for 15-20 seconds, and add 4 Tbsp of ice water. Repeat the process, using the head of the rubber spatula to press wet and dry areas together. The dough should begin forming. Add another 2 Tbsp of ice water and repeat the process. Pinch a portion of the mixture between your fingers--it should stay together, and it is okay if it is slightly crumbly. If the dough seems powdery, add 2 more Tbsp of water and repeat the process with the rubber spatula.
- Pour the dough onto a large piece of plastic wrap. Use the edges of the wrap to shape the dough into a disc, keeping the plastic as a barrier between your hands and the dough. Open the plastic wrap, and cut the dough in half. Place one half on another piece of plastic wrap, and use the wrap to shape the dough into a disc. It may be a little crumbly, but that is okay! It will continue hydrating in the fridge. Wrap both doughs and refrigerate them for 1 hour. At this point, you can make the filling.
Filling (if not using store-bought jam)
- Place strawberries, cherries, sugar, and lime juice in a medium saucepan on a stove burner over medium heat. Cook, occasionally stirring, until the mixture bubbles, about 5 minutes. Reduce the heat to low, and continue simmering for 20 minutes until most of the liquid evaporates and clean lines begin to show when you drag a spoon across the mixture.
- While the mixture simmers, stir the cornstarch and water in a small bowl until well blended, creating a slurry. When clean lines show in the jam mixture when a spoon is dragged across it, pour the slurry and continue cooking for 1 additional minute. Pour the jam into a clean bowl to cool completely before using.
Assembly
- Preheat the oven to 375°F / 190°C and place a rack in the center. Line two baking sheets with parchment paper.
- Lightly flour a work surface, place one of the dough discs on it, and lightly flour the surface of the dough. Lightly flour a rolling pin.
- Roll the dough into a rectangular shape until it is ⅛" thin. As you roll the dough, start from the center and work your way out, being sure to stop short of the edge of the dough. Pick up the pin, and return to the center, repeating the same process until a rectangular shape is achieved. Sprinkle more flour underneath to prevent the dough from sticking to the surface. Once the dough is rolled, cut off any jagged edges with a bench scraper or knife so that a clean rectangle is formed, about 8"x10" after all cuts are made.
- Cut the first dough into (8) 2.5"x4" rectangles: Cut the dough in half lengthwise, and cut the dough across widthwise three times. Place each rectangle on a baking sheet lined with parchment and place in the refrigerator to chill.Cut the second dough into (8) 2.5"x4" rectangles. Repeating the above process.Combine remaining scraps, and repeat the process to cut out 4 additional 2.5"x4" rectangles. Place these slices on the last tray to go in the fridge.
- Whisk the egg and milk in a small bowl until combined.
- Starting with the first tray to go in the fridge, spread 1 Tbsp of jam on 4 of the 8 dough rectangles, leaving a ½" border. Using a pastry brush, brush the egg wash along the ½" border of the other 4 rectangles. Place each over the filling-covered rectangles, and press firmly around the edges while being careful not to squeeze the filling out. Using the tines of a fork, seal each pastry on all sides. Slice three small vent holes on the top of each. Place the tray back in the refrigerator.
- Repeat the process with the remaining 12 dough rectangles: 6 will have 1 Tbsp of filling, whereas 6 rectangles will have a ½" egg wash border and be used to top and seal the pastries.
- Combine all pastries onto one baking sheet, leaving about 1" of space between each. Refrigerate for 5 minutes, and bake until golden brown around the edges, about 25-30 minutes. Set aside to cool on a cooling rack.
Icing
- Combine powdered sugar and 4 Tbsp of heavy cream in a small bowl. Whisk to combine. Add corn syrup and vanilla, and whisk to combine. Add more heavy cream to reach your desired consistency, if needed, up to 2 Tbsp additional.
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1 PastryCalories: 499kcalCarbohydrates: 64gProtein: 8gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 305mgPotassium: 143mgFiber: 2gSugar: 15gVitamin A: 641IUVitamin C: 10mgCalcium: 28mgIron: 3mg
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