+GF
Looking back, most of us can remember this overly sugary, sticky and somewhat chemical-smelling breakfast food. You guys know what we’re talking about. We’ve taken this kid-breakfast-staple and turned it on its head. Our pop tarts are fresh, sweet, slightly tart and way healthier than your typical boxed version. —LM + AM
MAKES 8 POP TARTS
1¾ cups (268 g) frozen cherries
1¾ cups (268 g) frozen whole strawberries
Juice and zest of 1 clementine
1 tbsp (14 g) vegan granulated sugar
1 tbsp (8 g) all-purpose flour
1 (16-oz [453-g]) package premade pie dough
1 cup (125 g) vegan powdered sugar
3 tbsp (45 ml) almond milk
In a large pot, add the cherries and strawberries, and heat over medium heat. Add the clementine juice, zest and granulated sugar to the pot. Stir the mixture well enough to see the sugar dissolve, about 3 minutes. Once the sugar is dissolved, cover the pot with a lid and let the fruit, sugar and clementine juice cook for 10 minutes.
While the fruit is cooking, dust your clean countertop with the flour. Take your vegan pie crust and roll it out over the flour. Cut the pie crust into 3 x 5-inch (7 x 12-cm) rectangles until you’re completely out of dough. You should have at least 6 pairs of rectangles. Place the rectangles on a parchment-lined baking sheet. Cut about three 1-inch (2.5-cm) slits into half of the rectangles.
Remove the lid from the pot and stir the fruit. Keep the lid off of the pot and allow the fruit to reduce until all of the liquid is gone. This should take about 25 minutes.
Once the liquid is gone, remove the pot from the heat and allow the fruit to cool. At this point, preheat the oven to the temperature instructed on the pie dough container.
Assemble the tarts by piling about 2 tablespoons (30 g) of fruit onto the half of the rectangles that don’t have the cuts in them. Layer the other rectangles on top of the fruit. Press the edges of the tarts together with a fork.
Put the tarts in the oven for the amount of time instructed on the pie crust packaging.
Remove the pop tarts from the oven and allow them to cool for at least 5 minutes before serving.
To make the frosting, whisk the powdered sugar and almond milk in a small bowl until thick and creamy. If the frosting is too thick, add a bit more milk. If the frosting is too thin, add a bit more sugar until you get the consistency you’re looking for. Drizzle on the cooled pop tarts.