Ingredients
- 1 cup vegetable shortening
- 3 cups all-purpose flour
- 2 teaspoons white sugar
- ½ teaspoon salt
- ½ cup ice water
- ¾ cup strawberry jam
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1 drop red food coloring, or as needed
What Makes This Recipe So Good
Kitchen Advice
- Use a fork to seal the edges well to prevent filling from leaking during baking.
- Bake on a parchment-lined sheet to avoid sticking and make cleanup simple.
Step 1
Scoop tablespoons of shortening onto a plate and pop it in the freezer for about 10 minutes to chill. While that’s chilling, mix together the flour, sugar, and salt in a bowl and toss that in the fridge for 5 to 10 minutes. Once both are cold, crumble the shortening into the flour mixture using your fingers until everything is evenly mixed with no big chunks. Gradually add about half a cup of ice water, a little at a time, stirring until the dough looks rough and shaggy. Give it a couple of quick kneads on your countertop just to bring it together—it should still feel a bit dry.
Step 2
Put the dough back in a bowl or container, cover it, and let it chill in the fridge for half an hour. When you’re ready, heat the oven to 350°F (175°C). Roll out the dough into a large rectangle about 1/8-inch thick, then cut it into twelve rectangles roughly 4 by 6 inches each. Spoon about a tablespoon and a half of your favorite strawberry jam onto six of the rectangles. Brush the edges with a little water, then place the remaining dough pieces on top. Press the edges together with a fork to seal them, and trim the edges if you want them to look nice and neat.
Step 3
Bake the pop-tarts for 15 to 25 minutes, until the edges turn a light golden brown. Let them cool for 20 to 30 minutes before icing. To make the icing, mix powdered sugar with almond milk and a drop or two of food coloring until it’s smooth enough to drizzle. Pour it over the cooled tarts and enjoy!
