Stuffed with jam, topped with lemon glaze and sprinkles, these enchanting, comforting and cute easy pop tarts are irresistibly good. You’ll never wish for the store-bought versions again!
Prep Time2 hourshrs
Cook Time25 minutesmins
Total Time2 hourshrs25 minutesmins
Keyword: Easy Pop Tarts
Servings: 8tarts
Calories:
Author: Natasha Minocha
Ingredients
125gmsWholewheat flour
125gmsAll purpose flour
125gmsButter, chilled, cut into cubesI used salted butter
1tspCastor sugar / powdered sugar
5-6tbspChilled Water
2-3tbspStrawberry jam
Lemon glaze
1tbspLemon juice
3-4tbspA handful of ice
Sprinkles, Optional
Instructions
Combine the flours and sugar in a large bowl. Rub the chilled butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Divide the dough into 2. Flatten each half into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, keep a Silpat or parchment paper-lined baking tray handy and preheat the oven to 180C.
Working with one half at a time, unwrap the dough and flour your work surface well. Roll out the dough into a rough rectangle and cut into approximately 2.5" *3.5" rectangles. These could be smaller or bigger. Don't worry about trying to cut perfect rectangles.
Once you've got all the rectangles cut out. Spoon 1.5 teaspoons of jam in the center of half of the rectangles. Spread it out a bit, leaving about 1/2" of the edges. Use a pastry brush or your fingers to wet the edges with water.
Immediately place another rectangle ( without the jam) on top. Seal the edges with your fingertips and then use a fork to make an attractive pattern around each rectangle. This helps to seal the edges better.
Prick each filled rectangles 4-6 times with a toothpick. Place the tray in the refrigerator for 20-30 minutes. I just put the tray in my freezer for 15 minutes.
Bake the chilled/frozen tarts for 20-25 minutes until lightly golden brown on top. The filling may leak out, but don't worry, you can simply use a knife to cut it out.
Once the pop tarts are ready, let them cool completely. Drizzle over some glaze and immediately top with sprinkles, if using. Let the glaze set, about 5 minutes. serve and enjoy!
Lemon Glaze
Combine lemon juice and icing sugar in a small bowl. Whisk until smooth and thick.