Calling all adults these homemade pop tarts are made for you! They are made with a pie crust that is flaky and buttery which crumbles away from a light and sweet rhubarb ginger compote filling. And thin slices of fresh strawberries are layered in between creating a delicate pocket that a pastry lover could not resist.
I’m calling these ‘adult’ pop tarts because what kid do you know who loves rhubarb and ginger? Ya, I didn’t think so. Think chocolate, sugar on sugar, icing dripping from a sweet pastry with sprinkles and then those cute, little chubby fingers will be all over those tarts! Perhaps my original pop tart recipe is for the little ones.
But these pop tarts are a treat for the older folks who have developed and refined their tastes for pastries and fruits. It’s all about the pastry! These adult pop tarts are flaky and buttery, they crumble away from a light and sweet rhubarb ginger compote filling. And thin slices of fresh strawberries are layered in between creating a delicate pocket that a pastry lover could not resist. I finished them off by brushing milk all over and sprinkling coarse sugar on top, baking them until just golden brown for that perfect amount of crisp but soft, fall apart pastry tart.
My grandma was a pastry queen and when I was a kid I would only eat her butter tarts and pies (she never made adult pop tarts but I think she would have liked these). I’d turn my nose up at almost every other offering and if I had the choice would choose cake, or cookies instead. If I did eat pie it would have to have ice cream to make up for the dry, maybe burnt or stale tasting pastry! But grandma’s… no need, her pastry was soft and light and as soon as you took your first bite the pastry would flake and crumble apart. It’s taken me a long time to get my pastry where it is and I’ve finally got it! There’s nothing fancy about it, you see that’s the thing, less is more! It’s all in the handling of the pastry and learning how to work with it. My grandma only showed me once how to make pastry (with such ease, might I add) before she passed and I treasure that moment in her kitchen. I never knew at the time how tricky pastry could be because watching her she made it seem so easy!
You’ll notice in most of my recipes there isn’t a big change in my pastry, and there are reasons for that. One is, the more I practice the better I get at it and working with it. Two, why change something that it is already so perfect, and has been passed down from generation to generation?
When I had my first bite of these adult pop tarts I was so pleased with my pastry and thought my grandma would have been proud!
For the filling that was an easy decision. It’s spring here in Toronto so I’m always craving rhubarb everything. Last season I made a large amount of rhubarb ginger compote, packed them in jars and froze the extras. I still have a few jars in my freezer and find inspiration when the time comes. And that time is now!
I’m so happy with how these turned out and if you’re a pastry lover like me, you’re going to love this recipe.
Adult Pop Tarts
These ‘adult’ pop tarts are flaky and buttery, they crumble away from a light and sweet rhubarb ginger compote filling. And thin slices of fresh strawberries are layered in between creating a delicate pocket that a pastry lover could not resist.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 6 – 8 1x
- Category: Breakfast
- Cuisine: American
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup shortening (crisco)
- 1/4 cup cold water
- 6–12 large fresh strawberries, thinly sliced
- 1 jar rhubarb ginger compote
- 1/4 cup milk (for brushing pastry)
- large sugar crystals to sprinkle the tops of pop tarts
- In a food processor, add flour and salt, pulse to combine. Add cold butter cubes and pulse until butter resembles little crumbs. Add shortening and pulse until fine crumbs form.
- Slowly add your cold water and pulse until the dough forms into a ball. Divide dough evenly into two discs, flatten and wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 350˚F.
- Line a baking sheet with parchment paper and set aside.
- On a prepared work surface roll out one of the pastry discs into a rectangle (8 x 12 inches). Cut the dough into 6 or 8 rectangles (approx. each 4 x 3 inches).
- Place each rectangle on the baking sheet. Add approx. 1-2 tablespoons of compote in the center of each rectangle, leaving the edges clear, spread out compote. Add 3 to 4 strawberry slices on top, set aside. Note: if your strawberries aren’t ripe, in a small bowl add sliced strawberries and sprinkle a little sugar on top to get the juices going.
- Roll out the other disc of pastry as you did previously, to an 8 x 12 inch rectangle and cut into 6-8 rectangles (approx. 4 x 3 inches each). Using a chopstick make small vent holes into each rectangle, approx. 9 holes.
- Brush the edges of your compote rectangles with milk. Place the vented rectangle on top of the compote rectangle and using a fork seal the edges together by pressing the fork down along the entire edge of the rectangle. Brush the top with milk and generously sprinkle coarse sugar on top. Repeat for the remaining pop tarts.
- Bake in the oven for 25 – 30 minutes until the edges and tops are golden brown. Let cool on the baking pan for 2 minutes then transfer to a cooling rack.
Best eaten the day of or the next day.
- Serving Size: 1 pop tart
- Calories: 371
- Sugar: 9.3g
- Sodium: 156mg
- Fat: 24.7g
- Saturated Fat: 11.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 34.3g
- Fiber: 1.6g
- Protein: 3.6g
- Cholesterol: 31mg
Keywords: Pop Tarts, Strawberry, Rhubarb, Ginger, Compote, Pastry, Hand PIe
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