Homemade Pop Tarts

Homemade Pop Tarts
95 min.
12
284kcal

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There's something undeniably nostalgic about homemade Pop Tarts, a beloved breakfast treat that brings back memories of childhood mornings filled with sweetness. Imagine biting into a warm, flaky pastry, bursting with your favorite jam flavor, and topped with a glossy glaze. This delightful recipe allows you to recreate that experience right in your own kitchen, and the best part? You can customize the filling to suit your taste!

With just a few simple ingredients, you can whip up a batch of these delicious pastries that are perfect for brunch, breakfast, or even a midday snack. The process of making the dough from scratch is not only rewarding but also allows you to control the quality of the ingredients, ensuring a fresher and tastier result than store-bought options. Plus, the aroma of baking Pop Tarts will fill your home, making it feel warm and inviting.

Whether you prefer classic strawberry, rich chocolate, or a unique flavor of your choice, these homemade Pop Tarts are sure to impress family and friends alike. They are not only fun to make but also a fantastic way to get creative in the kitchen. So roll up your sleeves, gather your ingredients, and get ready to enjoy a delightful treat that will have everyone asking for seconds!

Ingredients

  • cups flour all-purpose plus more for the work surface)
  • 0.3 cup powdered sugar sifted ()
  • 0.5 teaspoon kosher salt 
  • oz butter unsalted cold cut into chunks)
  • large egg yolk 
  • 0.3 cup milk whole
  • 0.8 cup jam your favorite
  • teaspoons cornstarch mixed with 1 teaspoon cold water)
  • teaspoons water with 1 teaspoon warm water) beaten
  • cup powdered sugar sifted ()
  • teaspoons milk whole
  • teaspoons plus 
  • 0.5 teaspoon vanilla extract 

Equipment

  • food processor
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • whisk
  • wire rack
  • plastic wrap
  • toaster
  • pizza cutter

Directions

  1. Make the dough
  2. In a food processor, combine the flour, confectioners’ sugar, and salt, and process until blended.
  3. Add the butter and process again just until the mixture looks like coarse crumbs.
  4. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto a double layer of overlapping sheets of plastic wrap. Press the dough into a disk, wrap it with the plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
  5. Make the filling
  6. In a small saucepan over medium heat, cook the jam and cornstarch, stirring quite frequently but not constantly, until slightly thickened and bubbly.
  7. Let cool.
  8. Assemble the toaster tarts
  9. Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough in half and form each portion into a rough rectangle.
  10. Roll one rectangle until it measures about 16 by 9 inches. Using a ruler and a pizza cutter, cut the rectangle into 12 small rectangles, each about 3 by 4 inches. Set the rectangles on a baking sheet and refrigerate while you repeat with the remaining dough.
  11. Lightly brush half the rectangles with the beaten egg.
  12. Place a tablespoon dollop of the filling in the center of each egg-brushed rectangle and use the back of the spoon to spread it evenly over the dough, leaving a border of about 1/2 inch. Top each filling-slathered rectangle with a plain rectangle and press the edges together with your fingertips to seal, being careful not to let the filling ooze out the sides. Crimp the edges with the tines of a fork.
  13. Place 6 tarts on each baking sheet, spacing them evenly, Prick the tarts all over with the fork. Refrigerate while the oven preheats.
  14. Preheat the oven to 375°F (190°C) and position 2 oven racks in the upper and lower third of the oven.
  15. Bake the tarts, rotating the pans once halfway through, until golden brown, 15 to 18 minutes.
  16. Let cool on a wire rack.
  17. Make the glaze
  18. Meanwhile, whisk together the confectioners’ sugar, milk, corn syrup, and vanilla until smooth. Set aside at room temperature until needed.
  19. Stir the glaze to recombine.
  20. Drizzle or smear the glaze on the cooled tarts. If desired, decorate with sprinkles.

Nutrition Facts

Calories284kcal
Protein3.94%
Fat32.89%
Carbs63.17%

Properties

Glycemic Index
18.75
Glycemic Load
19.8
Inflammation Score
-3
Nutrition Score
4.3217391397642%

Nutrients percent of daily need

Calories:283.82kcal
14.19%
Fat:10.42g
16.03%
Saturated Fat:6.38g
39.87%
Carbohydrates:45.03g
15.01%
Net Carbohydrates:44.23g
16.08%
Sugar:24.27g
26.97%
Cholesterol:41.61mg
13.87%
Sodium:110.33mg
4.8%
Alcohol:0.06g
100%
Alcohol %:0.09%
100%
Protein:2.81g
5.61%
Selenium:8.64µg
12.34%
Vitamin B1:0.18mg
11.69%
Folate:42.89µg
10.72%
Vitamin B2:0.14mg
8.45%
Manganese:0.15mg
7.67%
Vitamin A:327.95IU
6.56%
Vitamin B3:1.25mg
6.26%
Iron:1.12mg
6.23%
Phosphorus:42.64mg
4.26%
Fiber:0.8g
3.2%
Copper:0.06mg
2.78%
Vitamin E:0.35mg
2.35%
Vitamin C:1.87mg
2.27%
Vitamin D:0.34µg
2.25%
Calcium:21.84mg
2.18%
Vitamin B5:0.18mg
1.79%
Magnesium:6.71mg
1.68%
Zinc:0.24mg
1.62%
Potassium:54.99mg
1.57%
Vitamin B12:0.09µg
1.48%
Vitamin B6:0.02mg
1.17%