Homemade Pop Tarts Recipe

This recipe is a fun one to experiment with different flavour combinations. You certainly don’t need to be a kid to enjoy it. The best part is that you get to skip the disposable packaging from store bought pop tarts and toaster pastries, and you can make a large batch to last all week long.

There’s two parts to this recipe. 1) The pastry dough, aka: pie crust. 2) The actual pop tarts.

Pastry Dough Instructions

  1. Place 3 cups of all purpose flour (pastry flour is better if you have it), 2 tbsp white sugar, and 1/4 tsp salt in a food processor and pulse a few times to mix it up.
  2. Cut up 1 cup of cold butter into small pieces.
  3. Add a handful of butter pieces into the food processor and mix in short pulses, then repeat until all the butter has been mixed in and the mixture starts to look sandy.
  4. Sprinkle with 8-10 tbsp of ice water and mix in short pulses until the dough starts to come together. It should still be slightly crumbly.
  5. Divide the dough in half and press into a ball-type shape. Place in a bowl and cover with a beeswax wrap and refrigerate for at least 20 minutes (stays good for up to 2 days if you like to pre-prep).
  6. Before rolling it out, you may need to let it soften just slightly at room temperature for a few mins if it’s difficult to work with.

Pop Tarts Instructions

  1. Preheat the oven to 425ºF
  2. Take one of the balls of pie crust dough you made, and roll it out 1/4″ thick.
  3. Cut out 5″ x 3″ pieces (a ruler or template is recommended). A pizza cutter works great for cutting them in a straight line.
  4. Place half the rectangles on a cookie sheet lined with parchment paper.
  5. Spread with jam, honey or chocolate spread. Then top with another rectangle.
  6. Crimp around the edges with a fork (press really well to seal them up).
  7. Bake for 7 – 10 minutes or until just lightly browned.
  8. Cool on the cookie sheet for a minute then transfer to a cooling rack.
  9. Mix in a bowl 1 cup of icing sugar and 2 tbsp milk to create an icing glaze.
  10. When the tarts cool, spread with icing and decorate as you like.