Description
This Homemade Pop Tarts recipe offers a delightful DIY twist on the classic breakfast treat, featuring flaky premade pie crust filled with sweet strawberry jam and topped with vibrant pink icing and sprinkles. Perfect for a fun weekend baking activity, these heart-shaped pop tarts are easy to prepare and baked to golden perfection for a warm, comforting treat.
Ingredients
Scale
Pop Tarts
- 2 Refrigerated Premade Pie Crusts (at room temperature)
- Strawberry Jam (about 10 tablespoons, 1 tablespoon per tart)
- 1 Egg (for egg wash)
Icing
- 1/2 Cup Confectioners Sugar
- 2 Tbsp Milk
- 1/2 Tsp Vanilla Extract
- 1 Drop Red Food Coloring
- Red and Pink Sprinkles (for decoration)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the pop tarts.
- Prepare the dough: On a baker’s mat, parchment paper, or lightly floured counter, unroll the premade pie crusts to flatten them out.
- Cut heart shapes: Using a heart-shaped cookie cutter, cut out as many heart shapes as possible from the pie crust. Place these onto a parchment-lined cookie sheet. Knead any remaining dough, roll it out to about 1/8 inch thickness, and cut more hearts until all dough is used.
- Add the filling: Place one tablespoon of strawberry jam in the center of half the heart-shaped dough pieces. The jam does not need to be spread evenly, as it will even out during baking.
- Apply egg wash to edges: Beat the egg in a small bowl. Brush the inside edges of the dough hearts that contain jam with the egg wash to help seal the tops.
- Seal the pop tarts: Lay a plain heart-shaped dough cutout on top of each jam-filled piece. Seal the edges by pressing them first with your fingers, then crimping the edges with a fork all around to secure the filling inside.
- Poke holes and brush egg wash: Use the fork to poke several holes into the tops of the pop tarts to allow steam to escape while baking. Then brush the entire tops with the egg wash for a golden finish.
- Bake: Place the tray in the oven and bake the pop tarts at 400°F for 10-12 minutes or until they are golden brown.
- Cool: Remove from the oven and transfer the pop tarts to a wire rack to cool completely before icing.
- Prepare the icing: In a small bowl, whisk together the confectioners sugar, milk, and vanilla extract until smooth. Add one drop of red food coloring and mix until the color is even.
- Ice and decorate: Spoon the icing over the cooled pop tarts and use the back of the spoon or a small spatula to spread it evenly. Immediately sprinkle red and pink sprinkles on top before the icing sets.
Notes
- Ensure the pie crusts are at room temperature before rolling to avoid cracking.
- Don’t overfill with jam to prevent leaking during baking.
- The egg wash helps create a shiny, golden crust and acts as glue for sealing the edges.
- Allow pop tarts to cool completely before icing to prevent melting.
- Store leftover pop tarts in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 pop tart
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
