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🍓 Strawberry Rhubarb Pop Tarts – A Homemade Delight!

🍓 Strawberry Rhubarb Pop Tarts – A Homemade Delight!
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Ingredients

Scale

Filling:

  • 1/2 cup rhubarb (fresh or frozen, chopped)
  • 1 cup strawberries (fresh or frozen, chopped)
  • 1 1/2 tbsp pure maple syrup
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tbsp tapioca starch

Pastry:

  • 1 1/2 cups gluten-free all-purpose baking flour
  • 1/4 cup tapioca flour
  • 2 tbsp maple syrup
  • 7 tbsp cold vegan butter
  • 1 large egg
  • Pinch of sea salt
  • 3–5 tbsp cold water

Egg Wash:

  • 1 egg
  • 1 tbsp water
  • 1 tbsp maple syrup

Glaze:

  • 1 tbsp strawberry-rhubarb compote
  • 1 tbsp almond milk
  • 1 cup powdered sugar

Instructions

  • Make the Filling:
    Add rhubarb, strawberries, maple syrup, lemon juice, and zest to a pot over medium heat. Stir occasionally and cook for 6–8 minutes until the mixture thickens. Blend lightly with an immersion blender (or mash) to keep small chunks. Chill until ready to use.
  • Prepare the Dough:
    Combine flour, tapioca flour, maple syrup, vegan butter, egg, and sea salt in a food processor. Pulse until combined. Add cold water (2 tbsp at a time) until the dough starts coming together. Form into a disc, place between parchment paper, and roll to 1/8″ thickness. Use a 2″ round cutter to cut circles from the dough.
  • Assemble the Pop Tarts:
    Place half the dough circles on a parchment-lined baking sheet. Spoon 1 tbsp of filling onto each. Cut small slits in the remaining circles and place them over the filling. Press edges with a fork to seal.
  • Bake:
    Whisk egg wash ingredients and brush over the pop tarts. Bake at 350°F for 24–27 minutes until edges are golden. Cool completely.
  • Add the Glaze:
    Mix 1 tbsp strawberry-rhubarb compote, almond milk, and powdered sugar until smooth. Drizzle over cooled pop tarts and enjoy!

Find it online: https://therecipemingle.com/strawberry-rhubarb-pop-tarts-recipe/