Strawberry pop tarts

You'll go crazy for these adorable tarts filled with sweet strawberry mixture.

  • 1 hr 15 mins cooking
  • Makes 8
  • Print
Delicious homemade pastries with icing and sprinkles. You could use blueberries or raspberries in the filling instead of strawberries, if you like.
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  • 2 cups (300g) plain flour
  • ¼ cup (40g) icing sugar
  • 150 butter, chopped
  • 1 egg yolk
  • 2 tablespoons chilled water, approximately
  • 1 egg, beaten lightly
  • 2 tablespoons demerara sugar
  • 1½ cups (240g) icing sugar, extra
  • 1 teaspoon water, extra, approximately
  • pink food colouring
  • rainbow sprinkles
Strawberry filling
  • 150 grams strawberries, chopped
  • ¼ cup (80g) strawberry jam
  • 1 tablespoon lemon juice
  • 2 teaspoons cornflour


  • 1
    Process flour, icing sugar and butter until mixture forms coarse crumbs. Add egg yolk and enough of the chilled water to make ingredients just come together. Gently knead dough on a floured surface until smooth. Press into a flat square. Wrap in plastic wrap; refrigerate for 30 minutes.
  • 2
    Meanwhile, make strawberry filling. Cook strawberries, jam and juice in a small saucepan over medium-low heat, stirring occasionally, for 4 minutes or until strawberries soften. Add cornflour; cook, stirring, for 1 minute or until thick. Transfer to a heatproof bowl; cool 10 minutes. Cover; refrigerate until needed.
  • 3
    Preheat oven to 210°C. Line two large oven trays with baking paper. Cut pastry in half. Roll one half between sheets of baking paper into a 20cm x 24cm rectangle. Cut in half lengthways, then cut each half into four 6cm x 10cm rectangles. Repeat with remaining pastry.
  • 4
    Spread 3 teaspoons strawberry filling onto each of eight pastry rectangles, leaving a 1cm border. Brush edges lightly with egg. Top with remaining pastry rectangles; press together with a fork to seal. Place tarts on tray. Prick with a fork to allow steam to escape. Brush with a little egg; sprinkle with demerara sugar. Refrigerate for 30 minutes.
  • 5
    Bake tarts for 15 minutes or until golden. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
  • 6
    Sift extra icing sugar into a medium bowl; stir in enough of the extra water to make icing a spreadable consistency. Tint pale pink with food colouring. Spread icing over tarts; decorate with sprinkles. Stand until set.


You could use blueberries or raspberries in the filling instead of strawberries, if you like.Tarts can be made a day ahead; store in an airtight container.

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