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Homemade Pop Tarts with a flaky crust and fruit filling.

Irresistible Fruity Pop Tarts

These homemade pop tarts feature a flaky, buttery crust and a sweet, thickened strawberry filling. Perfect for a nostalgic breakfast or a delightful snack, they're customizable with your favorite fruit fillings and glazes.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 8 tarts
Calories 350 kcal

Equipment

  • large bowl
  • pastry blender or fingertips
  • plastic wrap
  • small saucepan
  • baking sheets
  • parchment paper
  • sharp knife or pizza cutter
  • fork
  • wire rack
  • whisk

Ingredients
  

For the Dough

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup ice water

For classic strawberry filling

  • 1 cup fresh or frozen strawberries (thawed)
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • ½ tsp lemon juice

For glaze

  • 1 ½ cups powdered sugar
  • 2-3 tablespoons milk (or water)
  • ½ teaspoon vanilla extract
  • Food coloring or sprinkles Optional

Instructions
 

Make the Dough

  • Whisk flour and salt, then cut in cold butter until crumbly.
  • Gradually add ice water, mixing until the dough just comes together without overmixing.

Chill the Dough

  • Divide dough in half, form into flat rectangles, wrap, and refrigerate for at least 30 minutes.

Prepare Your Filling(s)

  • Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan and cook until thickened; let cool completely.

Preheat Oven & Prep Pans

  • Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.

Roll and Cut Dough

  • Roll out each dough half to ⅛-inch thick, trim into a neat rectangle, and cut into 6-8 smaller rectangles.
  • Repeat with the second dough half, yielding 12-16 pastry rectangles.

Fill the Tarts

  • Place half of the pastry rectangles on baking sheets and spoon 1-2 tablespoons of filling onto the center of each, leaving a ½-inch border.

Assemble and Seal

  • Top with the remaining pastry rectangles and crimp the edges with a fork to seal.

Vent and Bake

  • Pierce the tops 2-3 times with a fork and bake for 18-22 minutes until golden brown.

Cool and Glaze

  • Cool pop tarts on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • Whisk powdered sugar, milk, and vanilla for the glaze, then drizzle or spread over cooled pop tarts and add sprinkles if desired.

Notes

For different flavor variations, try using other fruits like blueberries or raspberries, adjusting sugar as needed for sweetness. Ensure your butter and water are very cold for a flaky crust.