01
Chill and Combine Ingredients
Start by scooping out tablespoons of shortening onto a plate and pop it in the freezer for about 10 minutes to chill. While that’s chilling, mix together the flour, sugar, and salt in a bowl, then stick that in the fridge for 5 to 10 minutes. Once both are chilled, crumble the shortening into the flour mixture with your fingers until it’s evenly mixed and no big chunks remain. Slowly add about half a cup of ice water, a little at a time, until the dough comes together into a shaggy ball. Give it a few gentle kneads on the countertop just to bring it all together—it might feel a bit dry, and that’s okay.
02
Prepare and Fill Pastry
Cover the dough and let it rest in the fridge for half an hour. When you’re ready, preheat your oven to 350°F (175°C). Roll the dough out into a large rectangle, about 1/8 inch thick, then cut it into twelve rectangles roughly 4 by 6 inches each. Spoon about a tablespoon and a half of strawberry jam onto six of the rectangles, leaving a bit of space around the edges. Brush the edges with a little water, then top with the remaining dough pieces. Press the edges together with a fork to seal them up, and trim any uneven edges if you want them to look extra neat.
03
Bake and Glaze PopTarts
Bake the tarts for 15 to 25 minutes, until the edges turn a nice light golden brown. Let them cool for 20 to 30 minutes before you move on to the icing. For the glaze, mix some powdered sugar with almond milk and a drop of food coloring until it’s smooth, then drizzle it over the cooled pop-tarts. Enjoy!
