These chia strawberry jam pop tarts are like the frosted breakfast pastries from childhood, only better!
If you grew up eating Pop Tarts, you’ll love this higher-quality homemade version! These strawberry pop tarts are made with honest real ingredients. No artificial coloring or preservatives here!
Yes, even the strawberry glaze and sprinkles are all natural.
The rainbow sprinkles are dyed with natural plant based colors. And, the strawberry glaze is colored and flavored with freeze dried strawberries.
Homemade Strawberry Pop Tarts
With each new recipe, I’m inching closer to perfection.
For these chia strawberry jam pop tarts, I used the same dough from these savory ham and cheese breakfast tarts. It’s a rich, buttery, and flakey pie dough.
This recipe makes a relatively small batch with only 6 pop tarts. (Although, you’ll have some scrap dough to make 2 small square pop tarts!)
Why such a small batch?
Since these pop tarts contain fruit, they should be consumed shortly after baking. Try to enjoy them within 2 days.
Chia Strawberry Jam
The breakfast pastries are filled with a quick chia strawberry jam. As the name suggests, the jam is simply made with chia seeds and strawberries.
Fresh or frozen strawberries are heated with sugar until the fruit is soft and the fruit syrup has thickened. A splash of acid (such as white wine vinegar or lemon juice) is added followed by the chia seeds.
I used these white chia seeds. However, there is no nutritional difference between white or black chia seeds. Use them interchangeably.
The chia seeds thicken the mashed fruit mixture into a spreadable jam!
This technique can be used for a variety of different soft fruits. Think raspberries, blueberries, peaches, nectarines!
Tips on making butter dough:
Temperature matters. It is vital that the flour and butter be ice cold before mixing.
Place the mixing bowl with flour and cubed butter in the freezer for 15-20 minutes to chill down. Especially during the summer, as even indoor ambient temperature rises, it’s a good idea to pre-chill pie dough and any flakey dough ingredients.
Why does cold butter matter?
Fat is the key to a flakey baked crust.
As the fat melts during baking it produces steam. The steam creates the distinct layers which in turn becomes the flakey texture we desire.
In order for the fat do it’s job, it cannot be melted ahead of time. As such, it is important to cut the fat into the flour quickly and efficiently to prevent any melting.
Instead of cutting the butter into the flour with your fingers, recommend using a pastry blender (or pastry cutter) or two forks. The warmth of your finger will likely soften the butter too much.
How does these strawberry pop tarts taste?
The crust is buttery and flakey.
The strawberry jam is slightly sweet with a little tang from the white wine vinegar. Adjust the sweetness to your liking by adding more sugar or sweetener substitute.
The added chia seeds add a little crunch while also boosting the nutrients of the jam!
And the glaze. The glaze is aromatic and delicious. The powdered strawberries add such a nice vibrant color and while adding true strawberry flavor!
Freeze Dried Strawberries Glaze
Freeze dried fruits are a great way to naturally add color and flavor to baked goods, frostings, and glazes.
The strawberry glaze is simply a mixture of confectioners’ sugar (powdered sugar), freeze dried strawberry powder, vanilla, and milk.
Use an electric spice grinder (or coffee grinder) or food processor to pulverize the freeze dried strawberries into a fine powder. That powder is then added to the confectioners’ sugar.
For sake of ease, some brands also offer powdered freeze dried strawberries. I prefer to grind the strawberries myself.
In my experience, the pre-ground strawberries are not as bright in color. Often, the strawberry powder is clumped up and difficult to sift through. Take the extra step to grind them yourself.
Reheating homemade pop tarts
Do not stick these glazed strawberry jam pop tarts in the toaster. They glaze will melt and create a huge mess.
This recipe makes a relatively small batch. Try to eat the pop tarts within 2 days of baking.
Storage and Leftovers
Do not store leftovers in the fridge. The pastry dough will turn soft and chewy. Also, the glaze will run.
If you do have leftovers, store them in a container with a loose fitting lid (or keep the lid slightly ajar) to allow for air circulation. This will keep the glaze from melting. It will also keep the pastry dough crisp and flakey.
These strawberry pop tarts tastes great at room temperature. However, if you prefer them warmed up, a couple seconds in the microwave should do the trick!
Chia Strawberry Jam Pop Tarts
- 1 ¾ cup all-purpose flour (227 g)
- 1 Tablespoon granulated sugar (13 g)
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, (170 g) cut into tablespoons, COLD
- 1 large egg, lightly whisked
- 2 Tablespoon whole milk
Chia Strawberry Jam:
- 2 cups hulled strawberries*, (335 g) sliced
- 3 Tablespoon granulated sugar, (40 g) *or more to taste
- 1 Tablespoon white wine vinegar, or apple cider vinegar
- 2 Tablespoons white chia seeds
- In a freezer safe mixing bowl, combine flour, sugar, and salt. Toss in butter. Cover with plastic wrap (or silicone cover) and let chill in the freezer for 15-20 minutes.
- Remove mixing bowl from freezer. Using a pastry blender, cut in cold butter into flour until mixture resembles coarse sand. Use a spatula to mix in egg and milk. Stir until dough starts to form a shaggy mess. Mix until smooth dough forms.
- Dump mixture into a clean work surface. Gently knead dough together until cohesive mass forms. Divide into two equal parts. Cover with plastic wrap. Chill in the fridge for an hour, or up to overnight.
Chia Strawberry Jam:
- In a small heavy bottom sauce pot, combine strawberries and sugar. Set over medium heat. Cook stirring often to prevent sugar from burning. Fruit will soften and expel juices. Cook for 6-8 minutes until liquid is syrup like in texture.
- Remove from heat. Stir in white wine vinegar. Fold in chia seeds. Transfer to a heat safe container and let chill in the fridge until ready to use. Jam will thicken as it sits in the fridge.
- Preheat oven to 375°F. Remove dough from fridge. Allow to sit at room temperature for 5-7 minutes. Working on a lightly floured surface, roll one dough into a 9×8-inch rectangle. Cut in half to form two 9×4-inch rectangles. Cut each into thirds crosswise to form three 4×3-inch rectangles. You will end up with 6 rectangles. Repeat with second dough.
- Place 6 rectangles on a parchment lined baking sheet. Add one tablespoon of chia strawberry jam in the center of six rectangles, leaving a small border along the edges. Moisten edges with milk or water. Top with remaining rectangles. Press edges with floured fork to seal.
- Dock assembled pastry with a fork to allow for air to escape during baking. Brush tops with milk.
- Bake for 17-20 minutes until tarts are golden brown. Let cool in pan for 2-5 minutes and then transfer to wire rack. Prepare glaze.
- Pulverize freeze dried strawberries in a spice grinder/coffee grinder or food processor. Add to a medium bowl with powdered sugar. Add vanilla and milk. Stir until smooth. If glaze is too thick, add additional milk one teaspoon at a time until desired consistency is achieved.
- Spoon glaze over slightly cooled pastries. Immediately top with rainbow sprinkles. Allow glaze to set, or enjoy immediately. Assembled pastries are best eaten within 2 days of baking.
Strawberry Jam Notes:
- Frozen strawberries may be used in place of fresh strawberry
- Lemon juice may be used in place of white wine vinegar
- White chia seeds and black chia seeds can be used interchangeably. The only difference is color.
- Chia Strawberry Jam can be made ahead of time, up to three days in advance.
- Jam recipe makes more than needed for filling. Use leftover jam for toast, stir into yogurt, spoon over oatmeal, etc.
- Jam keeps in the fridge for up to one week.