Strawberry Rhubarb Pop Tart
Servings
- Makes about 4 pop tarts
Ingredients
- 1 box XO Baking Gluten Free Pie Crust (makes a double crust)
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups rhubarb, sliced thin
- 1/2 cup sugar
- 3 tbsp cornstarch
- 3 tbsp water
Ingredients for Frosting Glaze
- 2 cups powdered sugar
- 2-4 tbsp milk
- optional: pink gel
Instructions
- Make the pie crust according to the package's instructions. Wrap tightly and place in the fridge for 2 hours.
- Place a medium size pot over low heat. Add the sliced strawberries, sliced rhubarb, and sugar. In a bowl, mix the cornstarch and water and add to the strawberry rhubarb mix. Stir well and cook for 20 minutes until the fruit is softened, use a masher to break down the fruit slightly. Once softened and thick, set aside to cool to room temperature. Or place in a container and place in the freezer for 20 mins to cool quickly.
- Line a cookie sheet with parchment paper and preheat the oven to 350 degrees.
- Cut the pie crusts in half, roll out to approx 9-12. I like to roll the dough in between two parchment sheets of paper to make it easier to transfer. Lay the first pie crust on the baking sheet, spread the strawberry rhubarb jam on top leaving a 1" space all the way around the crust. Top with the second layer. Crimp the edges with a fork.
- Bake for 25-30 minutes until lightly golden brown. Remove and allow to cool completely.
- Top with the glaze and enjoy!
