To fill in Homemade Pop Tarts Recipe:

1. Put the strawberries and maple syrup in a small saucepan over medium-high heat and bring to a boil. Reduce heat to medium and boil/simmer 20 minutes or until reduced and thickened, stirring and mashing the berries as they cook.
2. Optional: When done, use an immersion blender to further smooth the jam, or a regular blender if you don’t have an immersion blender. I put my immersion blender directly in the pot to mix it up last. Transfer the jam to a glass container and let it cool before using (refrigeration is fine).

For the crust:

1. In the bowl of a food processor combine all the ingredients EXCEPT the eggs to create thick crumbs, then mix/blend the eggs until paste forms.
2. Collect the dough with a spatula and divide it into two equal parts. The dough will be sticky. Wrap each of them in plastic wrap and flatten them into discs, then chill for 30 minutes or up to overnight.
3. Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place a disk of dough and sprinkle with tapioca, then another piece of parchment. Roll out the dough, starting in the centre and working out, into a 9 x 12 “(approximately) rectangle, 1 / 8-1 / 4” thick. Use a pizza cutter to clean the edges of the rectangle.
4. If the dough has become too soft, refrigerate it in the refrigerator for a few minutes before continuing.
5. After spreading, gently transfer batter to parchment paper (do not spread) on large baking sheet. Use the pizza cutter to cut the dough into 9 approximately 3 “x 4” rectangles. Gently separate the rectangles from each other; 1/2 “of space around each one is sufficient.
6. Place the entire baking sheet in the refrigerator while repeating the steps with the remaining dough disc (roll it out and cut it into rectangles.

Assemble Homemade Pop-Tarts Pastries:

1. Preheat your oven to 350 degrees and place a rack in the top half of your oven.
2. Pour in about 1 1/2 tsp. Jam in the centre of the first 9 rectangles, spreading smoothly, leaving a 1/2-inch border dough.
3. Carefully place a rectangle of the second disc on each of the first ones. Use a fork to lightly seal the edges, then poke the top of each crust to allow steam to escape while baking.
4. Bake in preheated oven for 20 to 22 minutes or until everything starts to brown. Remove from the oven and place entire baking sheet on a wire rack to cool completely.
5. While the popsicle cakes are cooling, mix the frosting ingredients in a small bowl. Drizzle with fully cooled pop tarts, then allow frosting to set for 20 minutes before serving. Enjoy!