Strawberry Pop Tarts

Description
Ever wanted to make strawberry pop tarts from scratch? Read on to get one step closer to tasty-town!

Pastry

 * 2 cups (8 1/2 ounces) all-purpose flour
 * 1 tablespoon sugar
 * 1 teaspoon salt
 * 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
 * 1 large egg
 * 2 tablespoons (1 ounce) milk
 * 1 additional large egg (to brush on pastry)

Jam Filling

 * 1lb strawberries
 * 1tb lemon juice
 * 1/2c granulated sugar

Icing

 * 1c powdered sugar, sifted
 * 1 1/2-2tb water
 * 1/4 tsp vanilla
 * rainbow sanding sugar or sprinkles

Directions



 * Prepare the jam filling: Hull strawberries and slice into halves. Add strawberries to a small food processor and blend until smooth. Add strawberry puree, lemon juice, and sugar to a small saucepan, set over medium-high heat. Stir to combine and dissolve sugar. Bring mixture to a boil, skimming the foam off of the top. Continue cooking until mixture has thickened. Stir gently until jam reaches desired thickness. *Note: jam will thicken further once chilled. Transfer jam to a small canning jar. Allow to cool to room temperature before securing the lid and transferring to the refrigerator to cool completely.


 * Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary. Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days.


 * Make the icing: In a small bowl, combine sifted powdered sugar with water and vanilla. Decorate cooled pop-tarts with vanilla icing and rainbow sanding sugar or sprinkles.