Pop Tarts have always been a favorite in my house, especially with my family. But as I’ve gotten older, I’ve started paying more attention to what’s actually in my food, and the store-bought versions just don’t appeal to me anymore—they’re loaded with so many ingredients I can’t even pronounce. That’s when I decided to try making them from scratch, and they were a game-changer! Not only were they surprisingly easy to make, but they also tasted incredible—so much better than anything from a box. I don’t make them often, but when I do, they’re always a hit. Plus, I love knowing exactly what’s going into each delicious bite!
Prepare your Pastry
Combine the flour, sugar and salt in the bowl of a food processor and pulse a couple times. Add the butter and pulse until the mixture is coarsely combined. Add the cold water and pulse just until the dough starts to hold together. Remove dough and divide in half. Shape each into disc and wrap tightly with plastic wrap. Refrigerate at least 30 minutes or overnight.
Make your Filling
Combine strawberries and granulated sugar. Bring to a boil and mash. Reduce heat to medium and simmer 10 to 15 minutes or until mixture reduces and begins to thicken. Mix cornstarch in tablespoon of water and add to jam mixture. Stir in, remove from heat, and cool until use.
Preheat over to 425°f.
Assemble Tarts
Remove the dough from the refrigerator and allow it to rest 10-15 minutes. On a lightly floured surface, roll out one disc of dough into a 1/8 thick rectangle 10 inches by 16 inches. Divide into four 10 inch by 4 inch rectangles. Add to parchment paper. Brush all around edges with egg wash. Add 3 to 4 tbsp. of filling to center area of one half of pastry leaving edges clear. Fold dough over longways so three edges meet, making a 4 inch by 5 inch pastry. Press edges and then crimp edges with fork. Cut a couple small slits on the top to vent. Repeat with remaining disc.
Bake Tarts
Brush the tops with egg wash. Bake 10 minutes. Reduce heat to 350°f and bake another 15 minutes.
Cool thoroughly.
Make Icing & Finish
Mix powdered sugar, vanilla, milk, and jam. Drizzle on top of cooled tarts. Add sugar or sprinkles if desired. Let sit about 15 minutes for icing to set.
Homemade Strawberry Toaster Tarts
Ingredients
- Pastry
- 2-1/2 cups all-purpose flour
- 1 tbsp. granulated sugar
- 3/4 tsp. salt
- 2 sticks cold unsalted butter cut into 1/2-inch cubes
- 1/4 to 1/2 cup ice water
- Filling
- 1-1/2 cups fresh strawberries
- 2/3 cups sugar
- 1 tbsp. cornstarch, tapioca starch, or arrow root powder
- 1 tbsp. water
- Egg Wash
- 1 egg white
- 1 tbsp. water
- Icing
- 1 cup powdered sugar
- 1/4 tsp. vanilla extract
- 1 tbsp. milk
- 1-2 tbsp. prepared filling (if desired)
Instructions
- Prepare Pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse a couple times. Add the butter and pulse until the mixture is coarsely combined. Add the cold water and pulse just until the dough starts to hold together. Remove dough and divide in half. Shape each into disc and wrap tightly with plastic wrap. Refrigerate at least 30 minutes or overnight.
- Make Filling: Combine strawberries and granulated sugar. Bring to a boil and mash. Reduce heat to medium and simmer 10 to 15 minutes or until mixture reduces and begins to thicken. Mix cornstarch in tablespoon of water and add to jam mixture. Stir in, remove from heat, and cool until use.
- Preheat over to 425°f.
- Assemble: Remove the dough from the refrigerator and allow it to rest 10-15 minutes. On a lightly floured surface, roll out one disc of dough into a 1/8 thick rectangle 10 inches by 16 inches. Divide into four 10 inch by 4 inch rectangles. Add to parchment paper. Brush all around edges with egg wash. Add 3 to 4 tbsp. of filling to center area of one half of pastry leaving edges clear. Fold dough so three edges meet, making a 4 inch by 5 inch pastry. Press edges and then crimp edges with fork. Cut a couple small slits on the top to vent.
- Repeat with remaining disc.
- Brush the tops with egg wash.
- Bake 10 minutes. Reduce heat to 350°f and bake another 15 minutes.
- Cool thoroughly.
- Make Icing: Mix powdered sugar, vanilla, milk, and jam. Drizzle on top of cooled tarts. Add sugar or sprinkles if desired. Let sit about 15 minutes for icing to set.
I’m thinking of trying peanut butter, chocolate chips, and marshmallow and mixing cocoa powder with the icing next! And maybe brown sugar and cinnamon inside with maple in the icing. How about raspberry or blueberry filling and lemon icing?
What do you think sounds good? I would love to hear!
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