Serious Eats: Recipes
Strawberry 'Pop Tarts'
Real Pop-Tarts are made from a blend of dried pear,strawberry, and apple, so take heart at the authenticity of this filling. If strawberry isn't your thing, I have some additional filling recipes here.
It's important to use freeze dried strawberries, not run of the mill dried strawberries. Dried strawberries have a leathery toughness that will burn out the motor of your food processor.
For a gluten free variation, replace the all purpose flour with 8 ounce white rice flour, 1 ounce kinako, and 1 ounce buckwheat flour. I often use this blend at work and recommend it highly.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
