Homemade Pop Tarts

This simple and nostalgic recipe using our organic Standard All Purpose Flour can be made ahead of time to freeze when you want freshly made tarts right out of the oven! Go on, indulge your inner child. 

Download a printable version of the recipe here.

Homemade Pop Tarts

yield: about 20 tarts

Ingredients:

480g BSM Standard AP flour

225g unsalted butter (cold, grated)

25g cane sugar

10g fine sea salt

115g ice water

1 large egg (egg wash)

Filling options:

Based on preference! Suggestions: assorted fruit jams (will need about 2 cups for filling)

*Be sure to use a jam that is not runny and sets firmly.

Glaze:

190g confectioner’s sugar

30g whole milk or fruit juices

4g vanilla or flavored extracts

pinch of sea salt

sprinkles (based on preference)

Demerara or coarse sugar (based on preference)

Method:

In a large mixing bowl or food processor, combine the flour, sugar, and salt. Blend or pulse to combine. Add the cold, diced butter to a food processor or grate with a cheese grater. If using a cheese grater, use the coarse side. Blend the butter into the dry mixture until it becomes a mealy texture. Place into the fridge for 30 min. Return to the food processor or mixer and add the ice water a little at a time until it becomes a dough. Place the dough onto a large piece of plastic wrap, and press the dough into a disk. Wrap with plastic wrap completely and use a rolling pin to seal the dough within the plastic, as this will give a smoother seal. Refrigerate for at least 1 ½ hrs to allow the dough to properly rest. This can be made ahead of time and kept in the fridge overnight or frozen for up to two months.

Assembly:

On a moderately floured work surface, roll the dough out until ¼ inch thick. Cut out 3x4 inch rectangles or 3x3 squares depending on your preference. You can also use various large cookie cutters. Place the cut-out pieces of dough onto a parchment-lined baking sheet. Add about 2 TBSP of filling to every other one within the center of the dough, making sure to leave a gap around the edges.

Make an egg wash with 1 egg and 1 tsp of water. Brush the edges of the dough pieces egg wash. Place another dough piece over the filling piece and press the edges. Use a fork to seal the edges and create a decorative edge. Continue this process until all the tarts are formed.

Place the tarts in the fridge for 20-30 min. Preheat an oven to 425°F. Brush the tops of the tarts with egg wash and sprinkle with coarse sugar if not glazing. No need to egg wash if planning to glaze. Bake for 10 min at 425°F. Reduce the heat to 375°F and continue to bake for an additional 10 min.

Allow the tarts to cool completely before glazing.

Glaze: Whisk all of the ingredients together to form a glaze. Dip or spoon glaze onto the cooled tarts. Add sprinkles and allow the glaze to set.

A great activity for the kids or to indulge your inner child with nostalgic homemade pop tarts!