Indulge in a delightful treat with these homemade gluten-free Strawberry Rhubarb Pop Tarts. Filled with a sweet-tart strawberry rhubarb jam and topped with a simple glaze, these pop tarts are a perfect choice for breakfast or a light dessert. Not only are they delicious, but they are also gluten-free, making them suitable for those with dietary restrictions.
Ingredients:
For the Dough:
1 1/2 cups gluten-free all-purpose flour
1/4 cup almond flour
1/2 teaspoon xanthan gum (if not included in the flour blend)
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice water
1 egg (for brushing)
For the Filling:
1 cup fresh strawberries, chopped
1/2 cup rhubarb, chopped
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
For the Glaze:
1/2 cup powdered sugar
1 tablespoon milk (or dairy-free milk)
1/2 teaspoon vanilla extract
Directions:
Prepare the Filling:
In a small saucepan, combine chopped strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down (about 8-10 minutes).
Stir in cornstarch and cook for another 1-2 minutes until the mixture thickens. Remove from heat and set aside to cool.
Make the Dough:
In a large bowl, mix together gluten-free all-purpose flour, almond flour, xanthan gum, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough just comes together. Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
Assemble the Pop Tarts:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into rectangles (approximately 3×4 inches).
Place half of the dough rectangles on the prepared baking sheet. Spoon a small amount of the cooled strawberry rhubarb filling onto the center of each.
Brush the edges of the dough with a beaten egg, then top with the remaining rectangles of dough. Press the edges with a fork to seal.
Bake:
Bake for 20-25 minutes, or until the pop tarts are golden brown.
Remove from the oven and let them cool completely on a wire rack.
Glaze:
In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled pop tarts and let it set before serving.
Serving Tips:
Warm or Room Temperature: Homemade pop tarts are delightful whether served warm or at room temperature. For a warm treat, gently reheat them in the oven at 300°F (150°C) for about 5-10 minutes.
Pair with a Beverage: Enjoy your pop tarts with a cup of tea, coffee, or a glass of milk for a complete breakfast or snack experience.
Add Toppings: For extra indulgence, sprinkle a little powdered sugar on top of the glaze or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Presentation: Arrange the pop tarts on a serving platter for a beautiful presentation, especially if you’re serving them at a brunch or gathering.
Storage Tips:
At Room Temperature: Store pop tarts in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before sealing them to prevent sogginess.
In the Refrigerator: For longer storage, place the pop tarts in an airtight container and refrigerate for up to 1 week. They can be reheated in the oven or enjoyed cold.
Freezing: If you want to keep your pop tarts for an extended period, they can be frozen. Wrap each pop tart individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or reheat directly from the freezer in the oven.
Reheating: To bring back their crispy texture after freezing or refrigerating, reheat the pop tarts in the oven at 300°F (150°C) for about 10 minutes. Avoid using the microwave, as it can make them soggy.
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FAQs:
Can I use a different type of fruit for the filling?
Yes, you can customize the filling based on your preferences or seasonal fruit availability. Some great alternatives include blueberries, raspberries, or peaches. Just be sure to adjust the sugar and cornstarch quantities as needed to match the fruit’s sweetness and juiciness.
Is it necessary to use xanthan gum in the dough?
Xanthan gum helps to provide elasticity and structure to gluten-free dough. If your gluten-free flour blend already contains xanthan gum or guar gum, you can omit it. However, if your flour blend does not include these ingredients, adding xanthan gum will improve the texture of the dough.
Can I make the dough and filling ahead of time?
Absolutely! You can prepare the dough and filling in advance. Store the dough wrapped in plastic wrap in the refrigerator for up to 2 days or freeze it for up to 3 months. The filling can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months. Just make sure to let them thaw completely before assembling and baking.
How can I make these pop tarts dairy-free?
To make these pop tarts dairy-free, substitute the unsalted butter with a dairy-free alternative such as coconut oil or vegan butter. For the glaze, use a dairy-free milk like almond milk, soy milk, or oat milk. These substitutions will maintain the delicious taste and texture of your pop tarts without the dairy.
Conclusion:
These Homemade Gluten-Free Strawberry Rhubarb Pop Tarts are a delicious way to enjoy a classic treat without gluten. Perfectly crispy on the outside and bursting with fruity filling, they are sure to be a hit in any household. Enjoy them fresh out of the oven or as a make-ahead breakfast option!
📖 Recipe:
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Homemade Gluten-Free Strawberry Rhubarb Pop Tarts
- Total Time: 1 hour 10 minutes
- Yield: 6 pop tarts
- Diet: Gluten Free
Description
Enjoy a delightful homemade treat with these Gluten-Free Strawberry Rhubarb Pop Tarts. Perfectly crispy on the outside and filled with a sweet-tart strawberry rhubarb jam, these pop tarts are ideal for breakfast or a light dessert. Made with a gluten-free dough and topped with a simple glaze, they offer a delicious and allergy-friendly alternative to store-bought pastries.
Ingredients
For the Dough:
1 1/2 cups gluten-free all-purpose flour
1/4 cup almond flour
1/2 teaspoon xanthan gum (if not included in the flour blend)
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice water
1 egg (for brushing)
For the Filling:
1 cup fresh strawberries, chopped
1/2 cup rhubarb, chopped
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
For the Glaze:
1/2 cup powdered sugar
1 tablespoon milk (or dairy-free milk)
1/2 teaspoon vanilla extract
Instructions
- Prepare the Filling: Combine strawberries, rhubarb, sugar, and lemon juice in a saucepan. Cook over medium heat until the fruit breaks down (8-10 minutes). Stir in cornstarch and cook until thickened (1-2 minutes). Cool.
- Make the Dough: Mix gluten-free flour, almond flour, xanthan gum, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Chill for at least 30 minutes.
- Assemble the Pop Tarts: Preheat oven to 350°F (175°C). Roll out dough and cut into rectangles. Place half on a baking sheet. Spoon filling onto each, brush edges with beaten egg, top with remaining rectangles, and seal edges with a fork.
- Bake: Bake for 20-25 minutes until golden brown. Cool on a wire rack.
- Glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pop tarts and let set.
Notes
Use your favorite fruit filling to customize the pop tarts.
Ensure the dough is well-chilled to prevent sticking and ensure a flaky texture.
For a dairy-free version, substitute vegan butter and dairy-free milk in the glaze.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 pop tarts
- Calories: 220 kcal
