These chia strawberry jam pop tarts are like the frosted breakfast pastries from childhood, only better!
Flakey butter dough encases chia strawberry jam. The baked hand pie is then topped with freeze dried strawberry glaze and rainbow sprinkles.
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.
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 9x8-inch rectangle. Cut in half to form two 9x4-inch rectangles. Cut each into thirds crosswise to form three 4x3-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.
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!