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Homemade Pop Tarts
Homemade Pop Tarts
Prep Time
1 hr 15 mins
Cook Time
20 mins
Resting Time
30 mins
Total Time
1 hr 35 mins

These sweet homemade pop tarts are filled with brown sugar or fruit fillings and will make your inner child smile.

Course: Pastry, Snack/Dessert
Cuisine: American
Keyword: pop tarts
Servings: 16 Servings
Calories: 332 kcal
Buttery Pastry Crust
  • 3 cups all purpose flour
  • 2 Tbsp sugar
  • 1 ½ tsp kosher salt
  • 8 oz unsalted butter, very cold (2 sticks )
  • 2 Tbsp shortening, very cold
  • ½ cup ice water
Egg Wash
  • 1 egg
  • 2 Tbsp milk
Fillings (each enough for one recipe)
Brown Sugar Filling
  • 1/2 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup cornstarch
Raspberry Filling
  • 1 cup seedless raspberry jam
  • 2 tsp corn starch
  • 1-2 tsp water
Blueberry Filling
  • 1 cup blueberry jam
  • 2 tsp corn starch
  • 1-2 tsp water
  • 2 cups confectioners sugar
  • 2 tsp vanilla extract
  • 1 - 2 Tbsp whole milk
  • * 1 tsp ground cinnamon for brown sugar filled pop-tarts
  • ** drop of food coloring - optional
  • *** sprinkles - optional
Pastry Crust
  1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

  2. Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.
  3. Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
  4. Scrape dough onto the counter, divide it in two and form into two flat discs. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
Brown Sugar Filling
  1. Whisk all ingredients together until blended.

Raspberry and Blueberry Filling
  1. Whisk the cornstarch with the water until dissolved. Whisk into the jam.

Pop Tarts
  1. Preheat the oven to 375 degrees and line two sheet trays with parchment paper.

  2. Roll out one disc of dough to ⅛ inch thickness between lightly floured sheets of wax paper into an 18 x 12 inch rectangle. Trim the edges. Cut into 16 even rectangles and divide the rectangles between the sheet trays.
  3. Roll out the other disc of dough to ⅛ inch thickness between lightly floured sheets of wax paper and divide into 16 rectangles.
  4. Whisk the egg and milk together and brush onto 16 rectangles. Divide whichever topping you're using between the rectangles and leave about a half inch around the edge. Top with the remaining pastry rectangles and crimp the edges with a fork or back of spoon to adhere. Poke a few holes in the top to vent.
  5. Place the pop tarts in the refrigerator to chill for about 30 mins. Remove and brush the tops with the remaining egg wash.
  6. Bake for 15-20 mins, until the pop tarts are golden brown, rotating the pans once.
  7. Cool for a few mins in the pans and remove to wire racks to finish cooling.
Glaze and Decorate
  1. While the pop tarts cool, make the glaze. Whisk the confectioners sugar, water, vanilla and cinnamon or food coloring (if using) together until smooth.
  2. Drizzle the glaze over the cooled pop tarts and scatter with sprinkles if desired. The glaze will harden as it dries.
Recipe Notes
  • I recommend homemade pastry for these pop tarts for the best texture and flavor. It's all about that flaky crust!
  • Be sure to crimp the edges well so the filling doesn't leak out.
  • Poke several holes on the top crust for venting so the pop tarts don't explode during baking.
  • Allow the pop tarts to completely cool before glazing.
  • Allow the glaze to harden before serving or storing.
  • Store the pop tarts lightly covered with aluminum foil (so the crust stays crisp) for up to 3 days at room temperature.
Nutrition Facts
Homemade Pop Tarts
Amount Per Serving
Calories 332 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 40mg13%
Sodium 265mg12%
Potassium 53mg2%
Carbohydrates 50g17%
Sugar 29g32%
Protein 2g4%
Vitamin A 370IU7%
Calcium 25mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.