I wanted to make pop tarts the other day but I don't like any of the suggested fillings; they all seemed overly sweet to me... so I came up with something else! Like most of my other postings, no fixed amounts and adjust flavor to your preference.
Wash and cut up about 2-4 quarts of fresh strawberries. Roughly mash with potato masher to release the juices. Slice up 6-10 oz dried apricots and stir into mashed strawberries; rest for about 30 minutes at room temperature or several hours to overnight in the refrigerator to allow apricots to absorb strawberry juice (the mixture will start fermenting if allowed to sit too long). Cook mixture with addition of 1/4-1/3 cup sugar (add more if you prefer sweeter) over medium heat while gently stirring until bubbling. [If you like, add finely shaved zest of half an orange or lemon or lime or a spoonful of lemon/lime juice or up to two tablespoons fruit liquor - Grand Marnier comes to mind. I didn't bother because I was very happy with the minimalist approach.] Simmer for 2-5 minutes. Either freeze (up to 2 months) or consume within 5 days; low sugar and low acid makes this spread highly perishable.
This made a yummy filling for pop tarts or piled on top of toast or biscuits.
I made it with orange zest... big hit!
Some other serving suggestions:
layer with vanilla or tapioca pudding for dessert
filling for any pre-baked pie crust; serve with whipped cream
swirl into scone dough to make strawberry-apricot scones
cheesecake topping!
pancakes or waffles or crepes
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