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Strawberry Pop Tarts

Skip the processed box types and serve these house-made, retro treats filled with real fruit jam.


2 1/2 C all-purpose flour
1 tsp. salt
1 tsp. sugar
2 sticks unsalted butter, cold and chopped
8 T ice water
1 C confectioner’s sugar
2 T strawberry jam
Pinch of salt
Strawberry Jam
2 C Markon First Crop Strawberries, sliced, then mashed
1/2 C sugar
Pinch of salt
1 egg white
1 T Fresh Origins hibiscus sugar crystals
Whole strawberries, to garnish


Preheat oven to 375 degrees F.
Put flour, salt, and sugar in a food processor. Pulse a few times to combine. With machine running, add cold butter, followed by ice water. When dough just comes together, turn off machine. Do not over-process. Form dough into two discs and refrigerate overnight.
Add mashed berries, sugar, and salt to a saucepan. Heat on simmer until fruit has softened, sugar has thickened, and liquid has reduced (approximately 30 minutes), stirring as needed to prevent burning. Cool overnight.
Roll out each disc to 1/4-inch thickness. Trim edges so that you have a square. Cut four rectangles out of each rolled out pastry. Spread one tablespoon jam on the top half of each of the pastry rectangles, being sure to leave edges clean. Fold the pastry from one end to the top, enclosing the jam. Using a fork, seal all edges.
Brush pop tarts with egg white and bake 30 minutes until golden brown. Cool for 15 minutes.
Mix confectioner’s sugar and jam with pinch of salt until thick, but smooth. Top each pop tart with sugar frosting. Sprinkle with hibiscus crystals and top with whole strawberry.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.