Bite-Size Breakfast: Bakerella’s Strawberry LolliPop Tarts
Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. 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.
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.
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.
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.
Strawberry LolliPop Tarts
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.