Strawberry Blueberry Pop Tarts with Lemon Icing

As a kid there was an on the go breakfast I absolutely loved: Pop Tarts. Actually, there were two…the other one was the egg and bacon toaster strudel (YUM!). Perhaps that will be a future recipe to try out….

Troy loves when I make cleaner versions of our childhood favorite treats. Not because we feel like it’s healthy, but because we rest easy knowing the ingredients I use in them are better than what we see on the shelves.

I also really like to make homemade jam! I add chia seeds to naturally thicken the jam into a spreadable consistency. The jam itself is only slightly sweet to balance out the sweetness you get from the icing. The zing from the lemon helps cut through the sweetness as well. If you are in a rush you can totally use a store bought jam (not jelly) though-you’re the boss applesauce!

I can’t wait for Troy to try this batch of pop tarts! I hope you enjoy them as much as I did….excuse me as I go grab my 2nd helping 🙂

Happy Eating!


1 box pie crusts (in the refrigerated section)

1 cup strawberries, quartered

1/2 cup blueberries

1/2 cup water

2 tbs honey

1 tsp each dried orange peel, lemon peel, and lavender (substitute orange and lemon zest if you do not have these)

2 tbs chia seeds

juice of half a lemon

pinch of salt


Lemon Icing:

1 cup confectioners sugar

2 tsp lemon zest

juice of half a lemon

1/4 cup milk of choice


Preheat the oven to 425.

In a small pot, place the berries, water, honey, dried herbs, chia seeds, lemon juice, and salt and bring to a boil. Once boiling, reduce heat to a medium low and simmer for 30 minutes. **This can be done the night before so you can easily whip these up in the morning.** Remove jam from the heat and place in the refrigerator until cooled.

On a lightly floured surface, slightly roll out the pie crust to create a greater surface area. Cut into 6 equal rectangles- you may need to roll out your scraps to make all six. Repeat with the second pie crust.

Line a baking sheet with parchment paper. Lay out 6 of the pastry rectangles. Place 2 tbs of cooled jam into the center of each rectangle. Top them with another rectangle and crimp the edges together using a fork.

Bake until the pastries are golden brown, 8-10 minutes. Once golden brown, remove them from the baking sheet and let cool on a wire rack.

While the pastries are in the oven, combine the ingredients to make the lemon icing. Slowly add the milk to reach a spreadable icing. If you add too much milk, add in a bit more of powdered sugar to reach the desired consistency. Drizzle the icing on the cooled pop tarts and top with sprinkles.

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