Vegan Strawberry Pop Tarts

I always have a sweet tooth, and it’s usually for chocolate, so I stopped at a coffee shop in my neighborhood and grabbed a slice of vegan chocolate cake. I also grabbed my husband a vegan pop tart and thought, “I can make this myself.” It was a good opportunity to use up the rest of the strawberries I bought at the farmers’ market a couple of days ago. I read several recipes online and created one of my own that’s nothing but real, fresh ingredients. You won’t find any animal products, corn starch, or food coloring here!

Homemade Vegan Strawberry Pop Tarts

Vegan Strawberry Pop Tart Filling/Sauce and Topping
Ingredients:
  • 3/4 pounds organic strawberries, large diced
  • 1/4 cup fine ground brown sugar
  • 1/4 teaspoon finely grated lemon zest
  • 2 teaspoons freshly squeezed organic lemon juice
  • 3 tablespoons flour
Flaky Vegan Pie Crust
Ingredients:
  • 3 cups unbleached gluten-free flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups vegan butter
  • 1/3 cup olive oil
  • 2 cups flour
  • 3 tablespoons cold water
Directions:

1. Combine the strawberries and sugar in a saucepan. Gently mash the strawberries as they cook.

2. Cook the mixture of strawberries and sugar over high heat, stirring occasionally until bubbles form along the pan’s edge. Carefully remove any foam from the surface of the sauce with a spoon. Add the lemon zest and juice, and stir to combine with sugared strawberries. Bring the sauce to a full boil.

3. Remove the pan from the heat and remove any additional foam on the surface with a spoon. Let the saucepan cool to room temperature.

4. While the sauce is cooling, make your crust.

5. Preheat the oven to 350ºF, and line a baking sheet with parchment paper.

6. Combine the flour, sugar, and salt in a large bowl. Add in vegan butter and blend until crumbly.

7. In a separate bowl, whisk together the olive oil and water, then add to the flour and sugar mixture, mixing until dough forms. Be sure to mix well.

8. Cover the dough with plastic wrap, then chill in the refrigerator for 10-15 minutes.

9. On a lightly floured surface, roll the pie dough out to about 1/4 inch thick.

10. Once dough is rolled out, cut out your desired shape into even portions until you’re out of dough. I chose a round shape because I could not find my heart-shaped cookie cutter. Anyway, place your bottom crusts on the baking sheet. It’s best to assemble the tarts on the parchment paper to avoid a mess while transferring tarts.

11. Add a tablespoon of the filling to the middle of the bottom crusts. Top with another layer of crust, and pinch the edges together with a fork. Repeat the process until you run out of dough.

12. Bake the tarts for about 25 minutes or until they’re golden-brown around the edges. Check on them periodically as to make sure you don’t burn them.

13. Once you remove the tarts from the oven, let them completely cool – at least an hour. While your tarts cool, add your 3 teaspoons of flour to the filling you set aside earlier to thicken it up.

14. Once the tarts are cool, add some of the thicker filling on top and let everything settle before serving or storing.

You can place your tarts in an airtight container layered between parchment paper or in the fridge. If you try my recipe, or have any cool adjustments, drop a comment below!


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