You are witnessing a way back, play back to the best part of childhood. That’s right, POP TARTS.

…only these beauts are homemade, filled with rhubarb jam and are topped with a coconut-strawberry icing. Can I get a heck yaaaasss?!

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

So of course, we all obsessed over pre-packaged sweet and savory snacks when we were younger. I don’t know about y’all but for me, finding a Pop Tart in my lunchbox felt like I just hit the jackpot. Pop Tarts, Fruit roll-ups, Gushers, Dunkaroos. etc. were all the rage! And I think it’s safe to say we all felt like we were eating the crème de la crème and never once thought about making them at home, let alone taking them to the next level with a re-invented homemade version.

Guys, this homemade version though. Oh my goodness, this homemade version! First of all, rhubarb. Enough said right there but I’ll elaborate as I could go on about rhubarb all day. This jam is made from fresh rhubarb, simmered in a bit of lemon and has just the right amount of tart and sweet. Coupled with a layer of cream cheese, this is the filling of champions.

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

Now, let’s cover the rhubarb jam with a buttery, flaky, puff pastry like crust (goodness gracious, the salivation!) and bake it. While we all love this old-school packaged treat, let’s be real and admit that nothing compares to a fresh puff pastry crust. And this is legit buttery, crumbly crust.

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

I’ll be honest, crusts tend to intimidate me. I’m not so much of a ‘measurer’ and I’ve ruined more than a few pie crusts in my day. If you shy away from homemade crusts and switch it up for the store-bought version, don’t do it before trying this recipe out! It makes all the difference in the world making it at home. Trust.

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

Now for the icing on top, literally. Are you as obsessed with coconut as I am? I find any excuse to throw coconut into a recipe. Talk about next level flavor, right? Well, you’re in luck. Freshly ground strawberries mixed with coconut milk and coconut flakes add the perfect sweet finish to this happy little tart. I’m not one for a straight up sugar-in-your-face icing experience and this one is just light and sweet enough.

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

Homemade tart pastry filled with fresh rhubarb jam and topped with a coconut strawberry glaze

Enjoy a blast from the past, re-invented with these homemade rhubarb Pop Tarts!


Rhubarb Pop Tarts with Coconut Strawberry Icing

Rhubarb Pop Tarts with Coconut Strawberry Icing

Ingredients

  • Rhubarb Jam!
  • 2 pounds rhubarb, sliced into 1 inch pieces
  • 2 tbsp. corn starch
  • 1 cup white sugar
  • 3/4 cups water
  • zest of half a lemon
  • Juice of one lemon
  • Pop Tart Crust!
  • 2.5 cups of all-purpose flour
  • 1 tsp. salt
  • 16 tbsp. unsalted butter, in 1 inch cubes, cold
  • 3 tbsp. cream cheese
  • 1 egg, beaten
  • 6 tbsp. cold water
  • Coconut Strawberry Glaze!
  • 3/4 cup confectioners sugar
  • 2 tbsp. coconut milk
  • 2 tbsp. coconut shavings
  • 1 tsp. lemon juice
  • 1/4 cup strawberries, pureed
  • 1/4 tsp. vanilla

Instructions

  1. For the dough:!
  2. In a large bowl, add the flour, salt and sugar and mix. Add the butter in small batches and using a pastry blender/pastry cutter, cut the butter into the flour mixture until crumbly, leaving whole chunks of butter. Repeat with remaining butter. You should be left with a mixture resembling coarse sand.
  3. Add in the water and mix into the flour using your hands. Continue mixing dough until fully incorporated.
  4. Divide the dough in half and form 2 disks. Wrap with plastic wrap and refrigerate for an hour.
  5. For the jam:!
  6. In a large pot, add all ingredients for the rhubarb jam (excluding the cornstarch) and bring to a boil. Once boiling, reduce to medium-low and allow to cook until the mixture forms a jam like texture. Add more sugar if need be. Add cornstarch and stir. Continue simmering until it reached a thick, jam form. Remove from heat and allow to cool.
  7. Assembling Pop Tarts:
  8. Heat the oven to 425 degrees F. On a floured surface, roll each disk out into an 8 inch rectangle. Slice into 3 inch by 4 inch rectangles (you should have 16 in total). Place 8 of the rectangles on parchment paper on top of a baking sheet.
  9. Spread a half tbsp. of cream cheese onto each rectangle and then top with 1 tbsp. of jam. Make sure to leave about half an inch around the sides. Brush the sides with egg and place remaining 8 rectangles on top of the jam. Using a fork, press the edges to join the 2 rectangles. Bake for 12-15 minutes or until dough rises and is slightly golden in color. Remove Pop Tarts and place on a rack until cooled.
  10. Coconut Strawberry Glaze:!
  11. Whisk together all ingredients. Smother each Pop Tart with the glaze and serve.
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