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Strawberry Rhubarb Pop Tarts

Homemade Strawberry Rhubarb Pop Tarts with a flaky pastry and delicious filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup strawberries, chopped
  • 1 cup rhubarb, chopped
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
For the crust
  • 1 package refrigerated pie crusts Check for Halal compliance.
  • 1 egg beaten (for egg wash)
  • Powdered sugar (for icing)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, combine the chopped strawberries, chopped rhubarb, sugar, cornstarch, and vanilla extract. Cook over medium heat for 5-7 minutes until thickened and bubbling. Let it cool.
  3. Roll out the refrigerated pie crusts on a floured surface. Cut them into rectangles, approximately 4 inches by 6 inches.
Assembly
  1. Place a tablespoon of the cooled filling in the center of half of the pie crust rectangles. Top with the remaining rectangles and press the edges with a fork to seal.
  2. Brush the tops of the pop tarts with the beaten egg.
Baking
  1. Place the pop tarts on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
  2. Allow them to cool. You can top them with a glaze made from powdered sugar and water, if desired.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to a month. Reheat at 350°F (175°C) for about 10 minutes.