We ship on Monday and Tuesdays to ensure you will receive your delicious baked goods as fresh as possible.
Order by Tuesday, 10am MT to receive your order within the same week.
East Coast orders ship on Monday please be sure to have your order in by Sunday midnight.

Strawberry Rhubarb Homemade Gluten-Free Pop Tarts

Homemade Gluten-Free Pop Tarts

Print
No ratings yet

Strawberry Rhubarb Homemade Gluten-Free Pop Tarts

Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12

Ingredients

filling

  • 1/2 cup rhubarb, frozen or fresh  chopped
  • 1 cup strawberries, frozen or fresh  chopped
  • 1 1/2 tbsp  pure maple syrup
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2  tbsp Tapioca Starch

pastry

egg wash

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

glaze

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

Instructions

  • Start with the filling and placing all the ingredients into a pot over medium heat. Stir occasionally. Cook for 6-8 minutes, the mixture should thicken and the strawberries and rhubarb should be soft. Use an immersion blender or you could use a potato masher to puree the mixture. I like to leave a few small chunks. Transfer to a bowl and chill until ready to use. *You will have extra left over, reserve this for the glaze as well as future use!
  • Make the dough placing all the ingredients (except the water) into a food processor and pulsing until combined. Add 2 tablespoons of cold water and pulse just until the dough starts to come together. Resist the urge to add more water or this will result in a less flaky dough. Pack the dough together into a disc and then place it between two pieces of parchment paper. Roll the dough out until it's roughly 1/8 " in thickness and use a 2" round cookie cutter to cut out as many circles as you can. Repeat until you have used all the dough.
  • Place half of the circles onto a baking sheet lined with parchment paper about 1-2 inches apart. Spoon about 1 tablespoon of strawberry-rhubarb filling into the center. Cut 4 small slits into the raiming cutouts and place them over the filling. Use a fork to press the edges together. Whisk together the egg wash and brush it over the pop tarts. Bake at 350 F. for 24-27 minutes and the edges are golden brown. Let cool.
  • Whisk together the about 1 tablespoon of the remaining strawberry rhubarb filling, almond milk and powdered sugar until smooth and pourable but thick consistency. Add more almond milk if needed.

Homemade Gluten-Free Pop Tarts

2 thoughts on “Strawberry Rhubarb Homemade Gluten-Free Pop Tarts”

Comments are closed.