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Indulge in the delightful taste of homemade Gluten Free Strawberry Pop Tart. These pop tarts are packed with a luscious strawberry-rhubarb filling and encased in a flaky gluten-free pastry. Perfect for breakfast or a sweet treat any time of the day!
Growing up, I always loved the convenience and taste of pop tarts. However, as I embraced a gluten-free lifestyle, I found it challenging to enjoy these treats. That’s when I decided to create my own version of Gluten Free Strawberry Pop Tart. The combination of strawberries and rhubarb brings a tangy sweetness that’s simply irresistible.
Get ready to cook up a batch of these delicious Gluten Free Strawberry Pop Tart. They are easier to make than you think and will surely impress your family and friends!
What to Expect
- Time: Approximately 1 hour
- Difficulty: Moderate
Before You Begin
Before you start making your Gluten Free Strawberry Pop Tart, ensure all your ingredients are measured and ready to go. This will make the process smoother and more enjoyable. Also, make sure your vegan butter is cold for the best pastry results.
Ingredients You’ll Need
| Filling | Pastry | Egg Wash | Glaze |
|---|---|---|---|
| 1/2 cup rhubarb, frozen or fresh chopped | 1 1/2 cup gluten free all purpose baking flour | 1 egg | 1 tbsp strawberry-rhubarb compote |
| 1 cup strawberries, frozen or fresh chopped | 1/4 cup tapioca flour | 1 tbsp water | 1 tbsp almond milk |
| 1 1/2 tbsp pure maple syrup | 2 tbsp maple syrup | 1 tbsp maple syrup | 1 cup powdered sugar |
| 2 tbsp lemon juice | 7 tbsp vegan butter cold | ||
| 1/2 tsp lemon zest | 1 egg | ||
| 1/2 tbsp Edward and Son’s Tapioca Starch | large pinch sea salt | ||
| 3-5 tbsp cold water |
Step-by-Step Guide
- Start with the filling by placing all the filling ingredients into a pot over medium heat. Stir occasionally.
- Cook for 6-8 minutes, until the mixture thickens and the strawberries and rhubarb are soft.
- Use an immersion blender or a potato masher to puree the mixture. Leave a few small chunks for texture.
- Transfer the filling to a bowl and chill until ready to use. Reserve the extra filling for the glaze and future use.
- Make the dough by placing all the pastry 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. Avoid adding more water to keep the dough flaky.
- Pack the dough together into a disc and 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 of each circle.
- Cut 4 small slits into the remaining 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 the pop tarts for 24-27 minutes at 350°F, or until the edges are golden brown. Let cool.
- Whisk together about 1 tablespoon of the remaining strawberry-rhubarb filling, almond milk, and powdered sugar until smooth and pourable but thick in consistency. Add more almond milk if needed.
Pointers for Perfection & How to Store
For the best results, ensure your dough is kept cold throughout the process. This will help achieve a flaky texture. If the dough becomes too warm, chill it in the refrigerator for a few minutes before continuing.
Store your Gluten Free Strawberry Pop Tart in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to a month. Simply reheat in the oven or toaster before serving.
For more delicious recipes, check out this Strawberry Oatmeal Crumble Bars Recipe.
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Gluten Free Strawberry Pop Tart
- Total Time: 70
- Yield: 12 mini tarts 1x
- Diet: Gluten Free
Description
These Gluten Free Strawberry Pop-Tart Mini Tarts are a fun, nostalgic twist on the classic breakfast treat. Baked in a muffin tin, they feature a flaky, buttery gluten-free crust filled with sweet strawberry preserves and topped with a crackly vanilla glaze and sprinkles. They are easier to assemble than hand pies and make the perfect grab-and-go snack.
Ingredients
— The Crust —
2 1/2 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) salted butter, very cold and cubed
1/2 cup ice water (plus more if needed)
1 tablespoon apple cider vinegar (optional, helps tenderness)
— The Filling —
3/4 cup strawberry jam or preserves (thick jam works best)
1 egg + 1 tablespoon water (for egg wash)
— The Glaze —
1 cup powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Rainbow sprinkles (for topping)
Instructions
1. Prepare Crust Dough: In a food processor or large bowl, mix the gluten free flour, sugar, and salt. Add the cold, cubed butter and pulse (or cut in with a pastry cutter) until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Add Liquid: Mix the apple cider vinegar into the ice water. Drizzle the liquid over the flour mixture, pulsing or stirring gently until the dough just starts to come together. If it’s too dry, add more ice water 1 teaspoon at a time.
3. Chill: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
4. Preheat: Preheat your oven to 375°F (190°C). Grease a standard muffin tin lightly with non-stick spray.
5. Roll & Cut: On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Using a round cookie cutter (approx. 3.5 inches), cut out 12 circles for the bottoms. Use a slightly smaller cutter (or the same one) to cut out 12 circles (or stars/hearts) for the tops.
6. Assemble: Press the larger dough circles into the bottom and slightly up the sides of the muffin cups. Prick the bottoms with a fork.
7. Fill: Place about 1 tablespoon of strawberry jam into the center of each tart. Brush the edges of the bottom crust with a little egg wash.
8. Top: Place the top dough circle over the jam. Press the edges gently to seal (you can use a fork to crimp if they reach high enough, or just press with fingers). Brush the tops with egg wash.
9. Bake: Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbly.
10. Cool: Allow the tarts to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Glaze: Whisk together the powdered sugar, milk, and vanilla until smooth and spreadable. Spoon over the cooled tarts and immediately top with sprinkles. Let the glaze set before serving.
Notes
Cold Ingredients: Keeping the butter and water ice-cold is the secret to a flaky gluten-free crust.
Jam Choice: Use a high-quality jam or preserves that isn’t too runny. Avoid jellies that melt into liquid quickly.
Egg Wash: Don’t skip the egg wash; it gives the pastry that appetizing golden-brown color.
Storage: Store in an airtight container at room temperature for 2 days, or freeze for up to 3 months.
- Prep Time: 45
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 340
- Sugar: 24
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 1
- Protein: 2
- Cholesterol: 55
Your Burning Questions Answered!
- Can I use fresh fruits instead of frozen?
- Yes, you can use fresh fruits. Just make sure they are chopped into small pieces for even cooking.
- Can I substitute the vegan butter with regular butter?
- Yes, you can substitute vegan butter with regular butter if you are not following a vegan diet.
How can I make the glaze thicker?
If the glaze is too thin, add more powdered sugar until you reach the desired consistency.
Dig In & Enjoy!
Now that you have your homemade Gluten Free Strawberry Pop Tart, it’s time to dig in and enjoy! These pop tarts are perfect for a quick breakfast, a snack, or even a dessert. The combination of the flaky pastry and the tangy strawberry-rhubarb filling is simply divine. For more delicious ideas, follow me on Pinterest.