We’re living in an era of serious food nostalgia. We want the snacks we grew up with, the discontinued treats—the things that make us smile and harken back to a simpler time. So maybe that’s why I couldn’t resist making my own eight-ingredient riff on Pop-Tarts…and giving them the Honey, I Shrunk the Kids treatment.

They’re more snackable this way, and they’re ridiculously cute to boot. Even if I’m running late to work, my on-the-go brekkie feels like a dopamine rush when it’s a cup of these postage stamp-sized treats. (And OK, a genuine sugar rush.)

I opted for a classic strawberry jam filling in this batch, but I’ve also made them with peanut butter and jelly (that counts as a protein boost, right?), and I plan on trying a guava-and-cream-cheese variety next. Can you imagine a blueberry lemon version though? Or s’mores?

Share your takes in the comments, or tag me (@lifebetweenweekends) in your creations on Instagram. I’d love to see how you made this recipe your own.

Strawberry Tiny Tarts (AKA Pipsqueak Pastries)

These tiny strawberry tarts require only 8 ingredients and can be made in minutes! They're a kid-friendly snack the whole family can whip up together.

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Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 30 minutes mins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 1 store-bought pie crust, thawed and unrolled
• 1/2 cup strawberry jam
• 1 tbsp milk
• 1 cup confectioners sugar
• 1 tbsp water
• 1/2 tsp vanilla extract
• 1 drop food coloring (optional)
• 1/4 cup sprinkles (optional)

Method

 

1. Preheat oven to 400 degrees F. As it heats, slice pie dough into 1" by 2" rectangles. Spoon a little strawberry jam onto one side of each dough rectangle. Dip your finger into the milk and trace the edge of each rectangle, then fold the dough in half, like you're closing a book, to create the mini tart.
2. Use a fork to crimp the edges of each tart. Brush the tops of each one with remaining milk. Place them on a parchment-lined baking sheet and bake for 12 to 14 minutes, or until lightly golden. Set aside to cool.
3. As the pastries cool, make the glaze: In a medium-sized bowl, add confectioners' sugar, water, vanilla and a drop of food coloring. Whisk to combine. You may need to add a little more water or sugar to get it the consistency you like; I prefer it about as thick as pancake batter. Spread on cooled pastries and top with sprinkles before serving.