Berry Sweet Summer Send-Off with Homemade Pop Tarts, Movie and Crafts

Directions

• Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
• Place strawberries, lemon juice, honey, vanilla and salt in a medium saucepan.
• Use a potato masher to break the strawberries into smaller pieces so that they release their juices.
• Bring mixture to a boil and then reduce to low/medium heat and simmer.
• Simmer for 10 minutes, stirring often.
• While the strawberry mixture is simmering, mix together the tapioca starch and water.  Add to strawberries, allow everything to continue simmering for 1-1.5 minutes to thicken the sauce.
• Remove it from heat, allow it to cool. Taste and add more honey if desired.
• It will continue to thicken as it cools. Store in a sealed container in the fridge.
• Flour a large work surface and lay both pie crusts out on it. Roll the circles out 11-12 inches across. Use a knife or pizza cutter to cut the edges off to create two squares. Then cut each square into 4 long rectangles.
• Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam.
• Use a fork (or pastry cutter) to crimp the edges together on all sides. Repeat with remaining pie crust strips.
• Move the pop tarts to the prepared baking sheet. Bake for 15–18 minutes, until golden. Cool.
• After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sugar sprinkles. Let the icing dry, either on the baking sheets of on a dry rack.