Homemade Pop Tarts

There’s something so nostalgic about Homemade Pop Tarts. I remember being a kid, waking up on a Saturday morning, the scent of baked goods wafting through the house. My mom would whip up these little pastries filled with delicious fruit preserves, and I’d wait impatiently for them to cool down. Today, I want to share my own take on these delightful treats—perfect for breakfast or a sweet snack any time of the day. The best part? You can customize the filling and icing to suit your taste! So, gather your ingredients and let’s dive into making Homemade Pop Tarts that are sure to impress everyone.

What You Need for Homemade Pop Tarts

To create Homemade Pop Tarts, you need quality ingredients that complement each other beautifully. The buttery crust, sweet preserves, and icing work together to provide a delightful balance of flavors and textures. Each component plays a key role in making these pastries a standout treat.

• 2 cups + 2 Tbsp all-purpose flour: The base for the crust, providing structure and flakiness.
• 1 tsp salt: Enhances the flavor of the dough and balances the sweetness.
• 1 tsp granulated sugar: Adds a hint of sweetness to the crust.
• 1 cup unsalted butter: Cold and diced into cubes, this is crucial for a flaky texture.
• 4 – 5 Tbsp ice water: Helps bind the dough together without warming it up.
• 3/4 cup strawberry preserves: The sweet filling that brings the pop tarts to life; feel free to use other flavors.
• 1 cup powdered sugar: Used for making the icing that tops the pastries.
• 2 Tbsp half and half: Adds creaminess to the icing.
• 1/4 tsp vanilla extract: A wonderful flavor enhancer in the icing.

Making This Homemade Pop Tarts

Making Homemade Pop Tarts is a rewarding experience. The steps might seem detailed, but each one is crucial for achieving that perfect flaky crust and delicious filling. Grab your ingredients and let’s get started!

1. In a food processor, pulse together flour, salt, and granulated sugar until well combined. This will help incorporate the dry ingredients evenly. The mixture should look a bit sandy.
2. Add in the butter and pulse the mixture until it resembles coarse meal. You’re aiming for pea-sized pieces of butter throughout the mixture, which is key for a flaky texture.
3. Pour in ice water, starting with 4 tablespoons, and pulse several times. If the dough hasn’t started to clump together, add the remaining tablespoon. You want it to just come together, so don’t over-process.
4. Drop the mixture onto a clean surface. Gather the dough into a ball and divide it into two portions. Shape each portion into a disk about 5 inches wide.
5. Wrap each disk in plastic wrap and refrigerate for at least an hour. Chilling the dough makes it easier to roll out and helps the butter firm up again.
6. Preheat your oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper.
7. On a floured surface, roll out one disk of dough into a 13 by 11-inch rectangle. If the edges crack, gently pinch them back together and keep rolling until you have a smooth rectangle.
8. Trim the edges to create a neat 12 by 10-inch rectangle, then cut the dough into eight 5 by 3-inch rectangles. This is where the fun begins!
9. Place four of the rectangles on one baking sheet, spaced evenly apart. Now comes the filling!
10. Take 1.5 tablespoons of strawberry preserves and spread it evenly down the center of each rectangle. Be sure to leave about a 3/4-inch rim on all sides uncoated.
11. Top each filled rectangle with another rectangle. Seal the edges carefully using your fingertips, then use a fork to crimp the edges and ensure they are well sealed.
12. Poke the top of each tart about four times with a toothpick to allow steam to escape while baking. This will prevent any bursting during the cooking process.
13. Cover the tarts and place them in the freezer to chill for at least two hours. This step is important for maintaining their shape while baking.
14. After chilling, position one oven rack near the top third and another near the bottom third of the oven. Bake the frozen tarts until golden, about 25 to 30 minutes. Rotate the sheets halfway through baking for even cooking.
15. Once baked, allow the tarts to cool on the baking sheets for several minutes, then transfer them to a wire rack to cool completely.
16. In a mixing bowl, combine the powdered sugar, half and half, and vanilla extract to make the icing. Whisk until smooth, adjusting the consistency with more half and half if necessary.
17. Spread the icing over the tops of the cooled tarts, leaving a small rim uncoated around the edges. If you want to get fancy, sprinkle some decorations on top!
18. Let the icing set at room temperature before serving. Store any leftovers in an airtight container.

Substitutions and Tips

Whether you’re looking to make adjustments or want some handy tips, here’s a collection that will help you make the most of your Homemade Pop Tarts.

• Storage: Store any leftover tarts in an airtight container at room temperature for up to three days.
• Freezing: You can freeze uncooked tarts for up to a week. Just bake them straight from the freezer, adding a few extra minutes to the baking time.
• Pairing: These tarts are delicious on their own but pair well with a cup of coffee or tea for a lovely afternoon snack.
• Variations: Feel free to experiment with the dough by adding spices like cinnamon or nutmeg for some extra flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend if needed; just make sure it’s a one-to-one blend for best results.

What Complements This Homemade Pop Tarts

• Breakfast Treat: Enjoy these pop tarts as a fun breakfast option paired with a glass of orange juice or a smoothie.
• Brunch Delight: Serve them up at brunch gatherings alongside fresh fruit and coffee.
• Snack Time: Perfect for an afternoon pick-me-up, they can also be packed in lunch boxes for a sweet surprise.
• Seasonal Flavors: Experiment with seasonal fruit preserves to match the time of year—think pumpkin spice preserves in the fall!
• Gift Idea: Wrap them up nicely and give them as gifts during the holidays—everyone loves a homemade treat!

FAQ

Conclusion

In conclusion, Homemade Pop Tarts offer a delightful blend of nostalgia and creativity. They’re not just a treat; they’re a way to make lasting memories in the kitchen. I encourage you to try making these at home and customize them to your liking. You won’t just satisfy a sweet tooth; you’ll also enjoy the process of creating something special.

Homemade Pop Tarts

The ultimate sweet treat, Homemade Pop Tarts are flaky, delicious pastries filled with your favorite preserves. They're perfect for breakfast, a snack, or even dessert! Stuffed with fruity fillings and topped with smooth icing, these homemade delights will satisfy any craving. Make them tonight for a delightful experience!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 300 kcal

Equipment

• Peeler
• Mixing Bowl
• Whisk
• Cutting Board
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 2 cup All-purpose flour
• 2 Tbsp All-purpose flour more for rolling
• 1 tsp Salt
• 1 tsp Granulated sugar
• 1 cup Unsalted butter cold and diced into 1/2-inch cubes
• 4 - 5 Tbsp Ice water
• 3/4 cup Strawberry preserves divided
• 1 cup Powdered sugar
• 2 Tbsp Half and half plus more as needed
• 1/4 tsp Vanilla extract

Instructions

 

• In a food processor, pulse together flour, salt, and granulated sugar until well combined.
• Add in the butter and pulse the mixture until it resembles coarse meal.
• Pour in ice water, starting with 4 tablespoons, and pulse several times.
• Drop the mixture onto a clean surface. Gather the dough into a ball and divide it into two portions.
• Wrap each disk in plastic wrap and refrigerate for at least an hour.
• Preheat your oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper.
• On a floured surface, roll out one disk of dough into a 13 by 11-inch rectangle.
• Trim the edges to create a neat 12 by 10-inch rectangle, then cut the dough into eight 5 by 3-inch rectangles.
• Place four of the rectangles on one baking sheet, spaced evenly apart.
• Take 1.5 tablespoons of strawberry preserves and spread it evenly down the center of each rectangle.
• Top each filled rectangle with another rectangle and seal the edges carefully.
• Poke the top of each tart about four times with a toothpick.
• Cover the tarts and place them in the freezer to chill for at least two hours.
• Once baked, allow the tarts to cool on the baking sheets for several minutes.
• In a mixing bowl, combine the powdered sugar, half and half, and vanilla extract to make the icing.
• Spread the icing over the tops of the cooled tarts.

Notes

• Sealing Properly: Always seal the edges well to prevent the filling from leaking out during baking.

Keyword Baking with Kids, Easy Pastry Recipe, Fruit Filled Pastries, Homemade Pop Tarts