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Strawberry Sumac Pop Tarts Strawberry Sumac Pop Tarts

Strawberry Sumac Pop Tarts

This recipe features perfectly matched flavors of strawberry and sumac jam wrapped in flaky pie crust, topped with strawberry frosting and pink peppercorn "sprinkles." And who doesn't love a portable dessert? These mini pop tarts take some effort, but they are 100% worth it. Don't have time to make pie dough? Store-bought dough works just fine!


For the pie dough:
1 tsp salt
⅓ cup water, very cold
1.5 cups AP flour
1 stick + 2 Tbs unsalted butter, cut into ½ inch cubes, very cold
1 egg yolk + 1 tsp water for egg wash

For the strawberry sumac jam:
1 cup strawberry preserves
5 Tbs water
1 tsp lemon juice
1 Tbs Spicewalla Sumac
pinch of kosher salt
pinch of Spicewalla Pink Peppercorn

For the frosting:
1 egg white
½ tsp vanilla
1 Tbs strawberry sumac jam
1 tsp cornstarch
½ cup powdered sugar

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Make the pie dough:

  1. Preheat oven to 375*F
  2.  Mix water and salt in a small bowl and place in the freezer.
  3.  Place flour in a large mixing bowl, add cold butter and break up the butter into the flour, pinching with your fingers until butter chunks are pea-sized.
  4.  Add water and mix until the dough just comes together.
  5.  Separate dough into two equal portions. Flatten each into a small square, cover with plastic wrap and chill in the fridge for 30 minutes.

Make the strawberry sumac jam:

  1.  Place all ingredients in a small saucepan over medium-low heat, bring to a simmer, stirring frequently. Cook for 5-7minutes and remove from heat. 
  2.  Place jam in a shallow baking dish or on a plate and chill in the fridge

Make the frosting:

  1.  Stir all ingredients together in a small bowl. Consistency should be thick but pourable.


  1.  Roll one of the chilled doughs into a 12” x 12” square, about ⅛ inch thickness, trim edges to create straight lines.
  2.  Cut square vertically into 4 equal columns each measuring 3” wide, then cut horizontally into 4 equal rows each measuring 3” wide. You will have 12 3”x3” squares. Place squares on a sheet tray lined with parchment paper. 
  3.  Repeat with the other dough and chill all 24 squares for 15 mins.
  4.  With a fork, poke holes into 12 of the squares, these will be the top layers of the pop tarts.
  5.  Place 2 tsp of strawberry sumac jam onto other 12 squares, cover each with a “poked” square and press edges together, use a fork to crimp edges and seal. 
  6.  Repeat until all 12 are assembled. Brush with egg wash.
  7.  Bake for 10-12 minutes until beginning to turn golden-brown on edges. Cool completely.
  8.  Spoon frosting over each pop tart and sprinkle with more Spicewalla Sumac and Spicewalla Pink Peppercorn. 

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1 Comment

  • Just a note – cutting into 4 columns AND 4 rows yields 16 squares. Not 12 rectangles liked you’d expect from a pop tart. 😘

    Elizabeth Escalante on

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