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Strawberry and Rhubarb Pop Tarts

Strawberry and Rhubarb Pop Tarts are the best gluten free treats ever! Delicious spring fruits are packaged inside a thin and crispy crust.
Print Recipe
Course Cookies and Cakes, Dessert
Cuisine gluten free
Servings 8

Ingredients
  

For the Strawberry and Rhubarb Filling

  • 200 g strawberries fresh or frozen
  • 100 g roughly chopped rhubarb
  • 30 g white chia seeds
  • 85 g sugar

For the Pastry

  • 70 g brown rice flour
  • 65 g quinoa flour
  • 100 g boiling water
  • 30 g fresh orange juice
  • 5 g whole psyllium husk
  • 50 g coconut oil melted
  • 12 g finely ground flaxseed
  • 80 g sorghum flour
  • 40 g tapioca starch
  • 60 g brown sugar
  • 5 g salt

For the Icing

  • 5 g butter
  • 190 g of icing sugar
  • 25 g milk
  • 2 tbsp hundreds and thousands or sprinkles

Instructions
 

For the Strawberry and Rhubarb Filling

  • Make the strawberry and rhubarb filling and freeze it before rolling out the dough
  • Cut a piece of parchment paper that is about 10 x 12 inches (30 x 25 cm) to spread the jam onto.
  • In a saucepan over medium heat, add the strawberries, rhubarb and sugar. Cook while constantly stirring until the sugar has dissolved. Cover the pot with a lid, reduce the burner to low and cook the jam until the fruit has broken down and looks like jam. This takes about 7 to 8 minutes.
  • Remove the jam filling from the heat, mash it with a potato masher or use an immersion blender and stir in the chia seeds. Let the jam sit until it begins to thicken. If the jam thickens to much to spread, add a drop or two of water to create a more spreadable consistency. Spread the jam out on the parchment paper, in the shape of a rectangle, that is slightly smaller than the dough's 8 x 10 inches (20 x 25 cm) size.
  • Freeze the jam still on the parchment paper and on a baking tray.

For the Pastry

  • To a medium bowl add the brown rice flour and quinoa flour. Pour in the boiling hot water and stir it into the flour to make a stiff paste. Cool to lukewarm.
  • In a small bowl add the orange juice and whisk in the psyllium husk. Let this sit to form a gel while mixing the remaining ingredients.
  • Add the coconut oil to the flour paste and stir in the flax seeds. Mix well before adding the sorghum flour, tapioca starch, brown sugar, and salt. Combine with a spoon, until there is no loose flour
  • Add the psyllium gel to the flour mix and combine all the ingredients well.
  • Form the pastry dough into a ball, place it into a container with a sealed lid and refrigerate the dough overnight, or for at least 20 minutes before rolling it out.
  • Cut the dough in half (about 246 g each) and place each piece on a sheet of parchment paper. Roll out the first piece of dough into an 8 x 10 inch (20 x 25 cm) sized rectangle. Place the dough, still on the parchment paper, onto a baking sheet. Chill the dough for about 20 minutes. This will be the base.
  • On a second piece of parchment paper, roll out the other piece of dough, which will be the top of the pop tart. Roll the dough out into the same rectangular shape as the base. Chill the dough to make it easier to handle and shape.

To Assemble the Pop Tarts

  • Remove the dough from the fridge, and leave it on the paper and baking tray.
  • Preheat the oven to 400°F (204°C)
  • Remove the strawberry and rhubarb jam from the freezer. Let it warm up a little before evenly spreading it on top of the pastry base. Carefully place the second piece of dough on top of the jam. This can be done by wrapping the dough around the rolling pin and laying it across the top of the jam. Gently seal the edges with a fork. Cut the large pop tart into 8 pieces that are 2.5 inches by 4 inches (6 x 10 cm) each.
  • Bake the pop tarts for 20 minutes, then reduce the oven temperature to 350°F (176°C) and bake them for a further 10 minutes or until the edges are a light golden brown.
  • Let the pop tarts cool for 15 minutes before adding the icing and the sprinkles.

For the Icing

  • In a medium sized saucepan melt the butter on medium heat. Remove the saucepan from the heat and add the milk. whisk in the icing sugar, adding more milk or more icing sugar to achieve the desired, spreadable consistency
  • Spread the icing over the pop tart and add the hundreds and thousands.
  • Allow the pop tarts to completely cool on a wire rack and for the icing to set, before storing them in an airtight container for 2 to 3 days.
  • Reheat the pop tarts at 350°F (176°C) for 10 to 15 minutes for that freshly baked taste.
Keyword Strawberry and Rhubarb Pop Tarts