Description
These Easy Homemade Pop Tarts with Pie Crust are a delightful and simple breakfast treat that you can customize with your favorite jam or preserves. Made with ready-to-use rolled pie crust, filled with luscious jam, baked until golden, and topped with a sweet glaze, they bring nostalgic flavors and homemade charm in under 40 minutes.
Ingredients
Scale
Base Ingredients
- 1 package rolled pie crust (2 count, 7.5 oz each)
- 1 cup plus 2 tablespoons jam or preserves (any flavor)
- 1 large egg (for egg wash)
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 2 tablespoons jam
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) to prepare for baking the pop tarts.
- Prepare crust rectangles: Lay a sheet of parchment paper on a baking sheet. Unroll the pie crust onto another sheet of parchment. Using a 3 inch by 5 inch guide (like an index card), cut as many rectangles as possible from the crust. Gather leftover dough, knead, and roll it out thinly (just under 1/4 inch) to cut additional rectangles.
- Assemble Pop Tarts: In a small bowl, beat the egg to create an egg wash. Place 8 rectangles on the parchment-lined baking sheet. Spoon about 1 1/2 tablespoons of jam onto each rectangle. Brush the edges with egg wash, then place another rectangle on top of each jam-covered one. Seal the edges by gently pinching and crimping with a fork. Pierce holes on the top to prevent puffing, then brush the entire top surface with egg wash.
- Bake: Bake the assembled pop tarts for 12-15 minutes until they turn a golden brown color and the crust is cooked through.
- Prepare glaze and finish: Once the pop tarts have cooled, whisk together powdered sugar, milk or cream, jam, and vanilla extract until smooth. Spread this glaze over each pop tart. Add optional toppings such as sprinkles, crushed freeze-dried berries, or edible rose petals for a decorative touch. Serve fresh or store in an airtight container for up to 2 days.
Notes
- Use any jam or preserves flavor to customize your pop tarts.
- If you don’t have an index card, use a ruler to measure 3×5 inch rectangles for consistent sizing.
- Crimping the edges well is important to prevent jam from leaking out during baking.
- The glaze adds sweetness and a shiny finish but can be omitted or substituted with a simple powdered sugar dusting.
- Pop tarts are best eaten fresh but can be stored airtight up to two days.
