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Gluten Free Strawberry Pop Tarts - A Simple, Homemade Treat

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the pastry:
  • 2 cups gluten free all-purpose flour blend (with xanthan gum), plus extra for dusting
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fine salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 3–5 tablespoons ice water
  • For the strawberry filling:
  • 1 1/2 cups chopped strawberries (fresh or frozen, thawed)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch (or tapioca starch)
  • 1 teaspoon vanilla extract
  • For assembly:
  • 1 egg, beaten with 1 tablespoon water (egg wash)
  • For the glaze (optional):
  • 1 cup powdered sugar
  • 2–3 tablespoons milk (dairy or dairy-free)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Make the filling: Add strawberries, sugar, lemon juice, and cornstarch to a small saucepan. Cook over medium heat, stirring, until thick and jammy, 6–8 minutes. Stir in vanilla, cool completely.
  2. Start the dough: In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized bits remain.
  3. Bind the dough: Whisk the egg with 3 tablespoons ice water. Add to the flour mix and stir until it clumps. If dry, add more ice water, 1 teaspoon at a time, just until it holds together.
  4. Chill: Divide dough in half, shape into rectangles, wrap, and chill 30–45 minutes. Cold dough is key for flakiness.
  5. Roll it out: Dust parchment with gluten free flour. Roll one portion to about 1/8 inch thick. Trim edges to form a neat rectangle.
  6. Cut rectangles: Cut 3x4-inch rectangles. Repeat with remaining dough. You should get 12 rectangles for 6 pop tarts, depending on thickness.
  7. Fill: Place half the rectangles on a parchment-lined sheet. Brush edges with egg wash. Spoon 1–1 1/2 tablespoons strawberry filling in the center, leaving a border.
  8. Seal: Top with remaining rectangles. Press edges to seal, then crimp with a fork. Prick the tops 3–4 times with a fork to vent.
  9. Chill again: Freeze the tray for 10 minutes while you preheat the oven to 375°F (190°C). Cold pastries bake cleaner and hold shape.
  10. Bake: Brush tops with egg wash. Bake 18–22 minutes, until golden at the edges. Cool on a rack completely before glazing.
  11. Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and thick but pourable. Spoon over cooled pastries and let set 15 minutes.