How to Make Pop Tarts
These homemade beauties put the store-bought version to shame.
With a buttery, flaky crust, fresh sweet jam and perfectly sticky frosting, homemade pop tarts are worth the extra effort. They make a wonderfully decadent breakfast in the morning or a crowd-pleasing dessert in the evening.
1 MAKE THE PASTRY
In the bowl of a food processor, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar and 1 teaspoon coarse salt and pulse until combined. Add 2 sticks of butter, cut into pieces, and pulse until the mixture is the texture of coarse meal with some larger pea-sized pieces of butter. Add 6 tablespoons of ice water to the mixture and pulse just until the dough is evenly moistened. You should be able to squeeze a bit of the dough together and have it hold. Add up to two more tablespoons of water if necessary, but don’t let the dough get too wet.
2 SHAPE THE DOUGH & CHILL
Divide the dough in half onto two pieces of plastic wrap. Shape each half into a square, wrap well and chill for at least 2 hours.
3 ROLL & CUT THE DOUGH
On a lightly floured surface, roll the dough into a 10 1/2-inch by 12 1/2-inch rectangle. Trim 1/4 inch off each edge then cut the dough into 8 rectangles. Transfer the rectangles to a baking sheet and repeat with the remaining disc of dough.
4 FILL & ASSEMBLE THE TARTS
Preheat the oven to 375 degrees F. Make an egg wash by beating 1 egg well. Brush the edges of half of the rectangles with the egg wash. Add 1 tablespoon of your favorite jam to each of those rectangles and spread it out leaving a 1/2-inch border. Top each of these rectangles with another and use a fork to seal the edges. Cut three small slits in the top of each tart to vent steam.
5 EGG WASH THE ASSEMBLED TART
Transfer the tarts to two parchment-lined baking sheets and brush them with egg wash. Bake until deep golden brown, 22 to 24 minutes. Transfer them to a rack to cool completely.
6 MAKE THE FROSTING
In a medium bowl, whisk together 1 cup cups confectioners’ sugar, 2 tablespoons milk and 1 teaspoon vanilla extract. Add a bit more milk for a thinner glaze, if you like.
7 FINISH THE TARTS
Use a spoon to spread a bit of glaze onto each tart.
8 DECORATE & EAT
Sprinkle the tarts with sanding sugar and enjoy for breakfast or dessert.
Get the printable recipe.