Homemade Pop Tarts

Homemade pop tarts are absolutely delicious, and so much better than the store-bought version. A buttery, flaky pastry filled with homemade strawberry jam and topped with a simple vanilla frosting. They are the perfect breakfast treat or a grab-and-go snack.

Jump to Recipe

These delicious homemade pop tarts will take you right back to fighting over the remote while watching Saturday morning cartoons! This nostalgiac recipe has the perfect combination of a light, crispy, buttery pastry with a sweet jam filling. Skip the storebought and make them freshly baked. Believe me, both the kids and adults in your life will thank you!

Making this treat from scratch is a great way to use homemade jams or preserves. I like to use either Simple Strawberry Jam or Seedless Raspberry Jelly but you can get as creative as you want. Even a brown butter and cinnamon filling are perfect for these breakfast pastries. You could even try different glazes on top. Sometimes I find a tart lemon glaze is what my heart wants.

If you don’t have homemade jam a store-bought substitute is totally fine and will still give you a delectable result.


Start by placing the flour, salt, and sugar into the bowl of the stand mixer fitted with the paddle attachment, stir to combine.

Then grate, or cube, the cold butter and place into the flour mixture.

Mix together on medium-high until the mixture resembles a coarse meal, but don’t overdo it as the dough will not come together yet at this point. You just want to break the butter into smaller pieces throughout the flour mixture.

Now add the cold water, a tablespoon at a time, and mix after each addition until just combined. Add the water until the dough just appears shaggy, but easily holds together when pressed.

Once the dough is ready divide it evenly in half, shape each piece into a disk, and wrap each one in a piece of plastic wrap. Place into the fridge and allow the dough to chill for at least an hour.

Once the dough has finished chilling remove one disk from the fridge and roll out on a lightly floured surface into a rectangle that is about 13 x 11 inches.

Use a sharp knife to trim the edges of the rectangle so they are even and the rectangle is approximately 12 x 10 inches.

Use the sharp knife, and a ruler, to cut into rectangles. I find the easiest way is to first cut the pastry in half to have two 12 x 5-inch strips, then cut each of those strips into four pieces. You should have 8 rectangles that are 4 x 5 inches in size.

Place the cut rectangles onto a parchment-lined sheet, and repeat this process with the other disk for the top layer of each tart.

Once you have the 8 rectangles ready for the tops of the tart take your jam, or whatever filling you are using, and place a spoonful into the centre of each rectangle on the prepared baking tray. Use the back of the spoon to spread the jam into an even layer, making sure to leave a border around the outside of each tart.

Take the remaining 8 pastry rectangles and gently place them over the top of the jam layer. Then use your fingers to press down all around the edges to make sure the dough is sealed to keep the jam in.

Once all 8 pop tarts are sealed, use the tines of a fork to press dough together and really keep the pop tart sealed. This also looks nice! Then use a toothpick to poke about 4-5 small holes over the top of each pop tart to help steam escape when baking.

Chill in the freezer for at least two hours before baking. Can also be chilled overnight.

Preheat the oven to 375 degrees and bake until golden brown. Turn the tray have way through cook time.

Remove from the oven and allow the pop tarts to cool completely before icing.

How to Make Icing Sugar

Combine the sugar, vanilla, and milk into a bowl then whisk to combine. Only add enough milk to bring the icing together and make it spreadable. You want to keep it fairly thick so it doesn’t drip off the pop tart and look too thin.

Spread over the tops of the cooled pop tarts, and then add sprinkles for that classic look. Allow the icing to set before serving or storing.


If you find your glaze too thick, add 1 Tbsp of milk at a time until desired consistency is reached. If your glaze is too thin, sprinkle icing sugar a bit at a time back in.

Storing & Reheating

These pop-tarts can be kept in an airtight container for a few days. They also freeze very well and when kept frozen individually, you can pop one out whenever the craving hits. Just put the frozen pop tart in your toaster for a quick breakfast or snack. Don’t worry the icing won’t melt, and it will seem like they were just pulled fresh from the oven!

Home-made Pop Tarts

Servings 8 pastries


  • 2 cups ap flour plus more for rolling
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup cold butter grated, or cubed
  • 5-6 tbsp ice water only add as much as needed
  • 3/4 cup strawberry jam


  • 1 cup icing sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla


  • In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt and sugar. Add the butter and mix on medium high until it resembles a coarse meal.
  • Add 5 tbsp of ice water then mix again to bring together, it should form larger clumps that hold together when pressed. If it is still too crumbly add another tbsp of ice water and mix again. Gather into a ball then divide in half, shape each half into a disk and cover with plastic wrap. Chill in the fridge for an hour.
  • Line a baking tray with parchemnt and set aside. Working with one chilled disk at a time roll out the dough onto a lightly floured surface into a large rectangle. Use a sharp knife to trim the edges so they are even and you are left with a rectangle that is 12×10 inches. Cut the rectangle in half lengthwise so you have two long strips. Cut each strip into four pieces, you should have 8 rectangles total that are 5×4 inches in size. Place onto prepared baking sheet.
  • Repeat this process with the second disk of dough so you have 8 rectangles to top each tart. Add 11/2 tbsp. of jam to the center of each tart on the baking tray, use the back of the spoon to spread jam an even layer leaving a border around the outside.
  • Top each tart with the remaining 8 rectangles and use your fingers to seal the edges of the tart and the two pastry layers together. Then use the tines of a fork to press around all the edges ensuring the jam is well sealed inside. Use a toothpick to pok a few holes into the tops of each tart. Place the tray of tarts into the freezer to chill for at least two hours, up to overnight.
  • Preheat the oven to 375 degrees then place the frozen tarts into the oven to bake for 25-30 minutes, turning the tray halfway through the baking time. Once time is up, and tarts are nice golden brown, remove from the oven and allow to cool before frosting.
  • To prepare the frosting add the icing sugar, vanilla, and milk into a bowl then stir to fully combine the ingredients so you have a nice smooth but thick icing consistency. If the icing is too thick you can add more milk, only a tablespoon at a time, to achieve deisred consistency.
  • Once the pop tarts are cooled spread an even layer of icing over the top of each tart, leaving a border around the outside. Then add sprinkles to the tops of each tart if desired. Allow the icing to set before serving or storing.

Leave a Reply