Bite-Size Breakfast: Bakerella’s Strawberry LolliPop Tarts

06/27/2014 at 01:09 PM ET

Bakerella's mini Pop Tarts
Courtesy Bakerella

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Visit on Fridays for her sweet spin on celebrity recipes and more.

For me, desserts are even better when they’re easily portable and pop with bright colors. So when I saw the delicious Strawberry Tart that Top Chef judge Gail Simmons makes, I was inspired to use similar ingredients to bake something more miniature.

Voilà! Presenting my Strawberry LolliPop Tarts, a play on the popular breakfast pastry. Each one is propped on a stick for maximum fun and convenience.

Bakerella's mini Pop Tarts
Courtesy Bakerella

Making the dough is easy. Once it’s chilled, you can roll out and cut evenly sized rectangles. I used a handy 2×3-inch cutter, but you can also just use a ruler and a knife to measure, mark and cut your dough into equal sections.

Bakerella's mini Pop Tarts
Courtesy Bakerella

These are really fun to make and assemble. Be careful not to spread the jam all the way to the edges, or it will squirt out when you add the top layer of dough.

Bakerella's mini Pop Tarts
Courtesy Bakerella

Make sure to prick tiny holes on the top of the dough before baking. When your tarts are out of the oven, let them cool and drizzle the tops with icing, or cover the entire top and decorate with sprinkles.

Either way, you’ll want to pop one in your mouth right away.

Bakerella's mini Pop Tarts
Courtesy Bakerella

Strawberry LolliPop Tarts
Makes 20

2 cups all purpose flour
2 tsp. sugar
1 tsp. kosher salt
1 cup unsalted butter, cut into cubes
1 egg yolk
3 tbsp. milk
20 lollipop sticks
1 egg, beaten to brush on dough
Strawberry spreadable fruit or jam
2 cups powdered sugar
4 tbsp. milk
1 tsp. vanilla

1. In a food processor, add flour, salt and sugar and pulse until mixed together. Add butter and pulse until coarse crumbs form.

2. Add egg yolk and milk and pulse until combined. The mixture will start to come together into dough, but won’t be quite there yet.

3. Transfer dough to a floured work surface and knead together. Divide dough into two flattened discs and cover with plastic wrap. Refrigerate dough about 30 minutes.

4. Roll dough into a large rectangle onto a floured work surface and cut into even sections that are about 2×3 inches. (Note: I used a rectangular cookie cutter that size.) Reroll scraps and cut more rectangles.

5. Place two rows of cut rectangles on a baking sheet lined with parchment paper, slightly offset from each other to allow room for lollipop sticks. Brush dough with egg and press lollipop stick into dough.

6. Top each rectangle on the sheet with strawberry spreadable fruit and place another rectangle shape on top. Press edges together with your fingers and then use fork to seal around the edges. Make sure the dough is also pressed against the lollipop sticks to avoid leaking. Prick the top layer of each tart a couple of times with your fork.

7. Repeat with remaining dough on a second baking sheet and place baking sheets in the fridge for about 30 minutes.

8. Preheat oven to 350 degrees, then bake tarts for 20-22 minutes. Cool slightly and transfer pop tarts to a wire rack to decorate and drizzle with icing (see next step). Place parchment paper underneath to catch any drippings.

9. For icing: Stir powdered sugar, milk and vanilla together with a spoon until completely combined. Drizzle or cover tops of tarts with icing and sprinkles. You can add more a little more milk to make icing thinner or more powdered sugar to make it thicker.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Katie on

This looks like an easy thing I can make with my kids as a special treat. It can easily be used with their favorite fruit by just dicing up some strawberries and adding a little sugar. Blueberries or apples with cinnamon would be great too. I would go lighter on the frosting as it isn’t my favorite thing, but a drizzle for me would be great. Tastier and I’m sure a lot healthier than a Pop-Tart if you use real fruit.

justasillysomething on

Those are so adorable!

Cindi on

I love these cute little tarts.

Annalil on

They look good

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Jamison Cappas on

This is a good tip especially to those new to the blogosphere. Brief but very accurate info… Appreciate your sharing this one. A must read article!


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