Homemade Pop-Tarts

How to Make Homemade Pop-Tarts

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1. Rub the butter into the flour, sugar and salt with your fingertips until it looks like coarse crumbs with pea-sized pieces of butter.

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2. Stir in the egg and water with a fork until the dough comes together, divide it in two, flatten into rectangles, wrap, and chill for 1 hour.

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3. Heat the oven to 190°C / 375°F and line two baking trays with baking paper. Stir the jam, cornflour and lemon juice together.

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4. Roll one piece of dough to a rectangle about 4 mm thick, trim it to 24 x 32 cm, and cut it into 8 rectangles of 8 x 12 cm. Repeat with the second piece.

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5. Spoon a tablespoon of jam onto 8 of the rectangles, leaving a 1 cm border, brush the borders with beaten egg, and cover with the remaining rectangles.

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6. Press the edges with a fork to seal, prick the tops several times, and brush with the egg glaze.

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7. Chill the tarts on the trays for 15 minutes, then bake for 22 to 25 minutes, until golden.

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8. Let them cool completely on a wire rack. Stir the icing sugar and milk together into a thick glaze, spread it over the tops and add sprinkles.

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Tips for Making Homemade Pop-Tarts

• Keep the dough cold. If it warms up and turns greasy while rolling, put it back in the fridge for 15 minutes.
• Do not overfill. Jam expands in the oven and will burst through a thin seal, so a tablespoon per tart is enough.
• Wait until the tarts are fully cool before icing. A warm pastry melts the icing off in a sticky puddle.

What to Serve with Homemade Pop-Tarts

• A glass of milk
• Fresh strawberries
• A cup of coffee

Storing & Reheating Homemade Pop-Tarts

Keep in an airtight tin for up to 3 days. Warm in a toaster or a 160°C oven for 5 minutes. Freeze unbaked and unglazed for up to 2 months and bake from frozen for 5 minutes longer.

Homemade Pop-Tarts FAQ: Common Questions

Homemade Pop-Tarts Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.