Pop Tarts lied to us. They said a dry, crumbly rectangle was fine. It was never fine.
These homemade Pop Tarts are the truth. Buttery, flaky crust. A thick layer of real jam. And a vanilla glaze that cracks when you bite into it. Make a batch. Watch them vanish.
Ingredients
Makes 8 Pop Tarts.
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 6-8 tablespoons ice water
For the Filling:
- ½ cup strawberry jam (or any flavor)
- 1 tablespoon cornstarch (to thicken)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles (non-negotiable)
Step-by-Step Instructions
Step 1: Make the Crust
- Whisk flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time until dough comes together.
- Divide dough in half, flatten into disks, wrap, and chill for 1 hour.
Step 2: Roll & Fill
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Roll each disk into a 9×12-inch rectangle. Cut into 8 rectangles (about 3×4 inches each).
- Mix jam with cornstarch. Spoon 1 tablespoon onto the center of 8 rectangles.
- Top with remaining rectangles. Seal edges with a fork.
Step 3: Bake
- Poke a few holes in the top of each Pop Tart with a fork.
- Bake for 20-25 minutes until golden brown.
- Cool completely on a wire rack.
Step 4: Glaze & Sprinkles
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled Pop Tarts.
- Add sprinkles before the glaze sets. Wait 15 minutes. Devour.
Summary
Prep Time: 30 minutes | Chill Time: 1 hour | Bake Time: 25 minutes
Yield: 8 Pop Tarts | Difficulty: Medium
Storage Notes
Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. To reheat, pop in a toaster oven or air fryer at 350°F for 5 minutes. Microwave works but kills the flaky vibe.
