Description
Delightful homemade pop tarts filled with sweet strawberry preserves and made from sourdough discard, perfect for a summer treat.
Ingredients
- 226 grams strawberries (fresh or frozen)
- 57 grams cane sugar
- 1/2 teaspoon lemon juice
- 57 grams unsalted butter (softened)
- 57 grams cane sugar (for the dough)
- 35 grams powdered sugar
- 1 teaspoon vanilla extract
- 57 grams sourdough discard
- 1 large egg yolk
- 255 grams all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons water
- 88 grams strawberry preserves
- 1 teaspoon cornstarch
- 2 to 3 tablespoons water (for the filling)
- 106 grams powdered sugar (sifted)
- 1 to 2 tablespoons milk
- Natural decorating sugars
Instructions
- Make the strawberry preserves by cooking strawberries, sugar, and lemon juice over medium heat until sugar dissolves.
- Turn heat to high and boil for 1 to 2 minutes, then reduce heat and simmer for about 10 minutes until thickened.
- Allow the mixture to cool and store any extra in the fridge.
- Prepare dough by mixing softened butter, both sugars, and vanilla extract until combined.
- Mix sourdough discard with egg yolk in a separate bowl.
- Add flour to butter mixture, then combine egg yolk mixture on top. Mix until crumbly, adding water as necessary.
- Roll out the dough into a 14-inch square, trimming to a 12-inch rectangle and cut out twelve 4 by 3-inch rectangles.
- Place six rectangles on a baking sheet.
- Mix strawberry preserves and cornstarch for filling and spoon onto each rectangle, then top with another rectangle.
- Crimp edges with a fork, poke holes in the top, then bake at 350°F for 20 to 25 minutes until golden brown.
- Cool completely and frost with powder sugar and milk glaze, then sprinkle with decorating sugars.
- Store in an airtight container for up to three days.
Notes
Chill the dough if it becomes too warm and adjust thickness according to preference. Consider varying the filling with different fruits.
