Vegan Homemade Pop-Tarts

By | December 28, 2024

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A vegan take on a breakfast favorite! Cover tarts with any icing you like, or powdered sugar. Tip: they’re just as good toasted the day after as they are fresh out of the oven.

Submitted by
Leslie Lopez

Published on May 4, 2020


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Ingredients

Original recipe (1X) yields 6 servings

  • 1 cup vegetable shortening

  • 3 cups all-purpose flour

  • 2 teaspoons white sugar

  • ½ teaspoon salt

  • ½ cup ice water

  • ¾ cup strawberry jam

  • 1 cup powdered sugar

  • 2 tablespoons almond milk

  • 1 drop red food coloring, or as needed

Directions

  1. Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.

  2. Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.

  3. Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.

  4. Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4×6-inch rectangles.

  7. Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.

  8. Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.

  9. Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

Cook’s Notes:

You can use vegan butter instead of shortening. If so, cut butter into cubes and chill on a plate in the freezer for 5 minutes before using.

You can use any kind of jam you like.

Mine were about 4 inches wide and 6 inches long, but exact measurements don’t really matter.

Nutrition Facts (per serving)

724 Calories
35g Fat
98g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe
6
Calories
724
% Daily Value *
Total Fat
35g
45%
Saturated Fat
9g
43%
Sodium
199mg
9%
Total Carbohydrate
98g
36%
Dietary Fiber
2g
6%
Total Sugars
48g
Protein
7g
13%
Calcium
15mg
1%
Iron
3mg
16%
Potassium
72mg
2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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