We all remember our childhood favorites with fondness. One of mine was Pop-Tarts, especially the berry ones.  I could eat three or four in one sitting. If you bite into a Pop-Tart today, though, the experience is not the same. So I set out to make a homemade version, inspired by one I had for brunch at San Francisco’s Foreign Cinema.

Made with butter, the flaky crust envelops a thick layer of jam, preferably a homemade one.  I like raspberry or strawberry, but you could use a persimmon or fig jam instead.

Using a food processor for the dough guarantees the dough won’t be overworked. You want butter bits in the dough. They’ll melt when baked, leaving pockets of air — and luscious flaky texture. This dough gets two chilling periods. After the first fridge session, the chilled dough is rolled out and cut into squares, filled generously with jam and crimped closed with a fork.  Chilling it again helps prevent leakage.

These tarts can be served plain with just a dusting of powdered sugar, but why not go all the way and add a tart lemon glaze? Fair warning: They’re addictive. You may not be able to stop at just one.

Mini Strawberry Pocket Tarts with Lemon Glaze

Serves 8

Ingredients:

2 cups plus 2 tablespoons all-purpose flour (plus more for rolling)

1 teaspoon kosher salt

2 1/2 tablespoons sugar

1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, chilled

1/4 cup ice water

1 cup high-quality strawberry preserves (preferably homemade)

Lemon glaze (see recipe below)

Directions:

Pour the flour, salt and sugar into the bowl of a food processor. Pulse to combine. Add butter and pulse for 5 to 10 seconds until the butter is the size of peas. Pour in the ice water and pulse another 10 seconds until the dough just starts coming together. Transfer to a lightly-floured work surface. Divide dough in half and shape into 2 disks. Wrap in plastic. Chill at least 1 hour.

Working with 1 disk at a time (keep the other disk in the refrigerator), roll out dough on a floured surface to about 1/8-inch thickness. Using a square cookie cutter (or a knife), cut dough into 2-inch squares. Repeat with the other disk.

Line a large rimmed sheet pan with parchment paper. Arrange half the squares, spaced 2 inches apart, on the sheet pan. Spoon a scant tablespoon of preserves in the center of each square. Top preserves with another dough rectangle. Using fingertips, gently press the edges of each tart to seal them. Dust a fork with flour, then double-seal the edges and create a decorative border using the tines of the fork. Using a toothpick, poke a few holes in the center of the top of each. Cover with plastic wrap or foil; transfer sheet pan to the freezer for at least 2 hours.

Heat oven to 375 degrees and position rack in the middle of the oven. Uncover the frozen tarts. Bake them for 20 to 25 minutes or until golden. Immediately transfer tarts to a cooling rack and brush lemon glaze evenly over the top of each pop-tart.

Serve warm or at room temperature garnished with fresh berries and powdered sugar. Store in an airtight container.

Lemon Glaze

3/4 cup powdered sugar

2 tablespoons unsalted butter, melted

1 1/2 teaspoons water

1/2 teaspoon lemon juice

1/8 teaspoon vanilla extract

Pinch of kosher salt

Directions: Combine the powdered sugar, butter, water, lemon juice, vanilla and salt, stirring until smooth.

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.