Homemade Berry Pop Tarts
homemade pop tarts with berry filling
- Prep Time: 60
- Cook Time: 45
- Total Time: 1 hour 45 minutes
- Yield: 9 1x
Ingredients
Scale
- 1 recipe pie crust or two store bought pie crusts (see below)
- Filling
- 1/2 cup berries (I used crushed strawberries and raspberries)
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- 1 egg, beaten
- Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- To make the filling, combine all ingredients in a small saucepan. Cook on medium heat for 15-20 minutes until thickened and reduced. You can also use preserves or jam for filling as well.
- To assemble the tarts, place one piece of dough on a well floured surface. Roll into a rectangle about 9 inches by 12 inches. Trim off edges so they are clean and straight. Repeat with the second piece of dough.
- Score one piece of dough into thirds lengthwise and widthwise, making nine 3 inch by 4 inch rectangles.
- Beat the egg and brush it over the entire surface of the scored dough. Spoon a tablespoon of filling onto the middle of the scored tart. Place the second piece of dough on top of the first, use your fingers to seal around each pocket. Cut the dough evenly between the filling to form nine tarts. Press the tines of a fork around the edge of the rectangle.
- Place tarts on a parchment-lined baking sheet and freeze for 15 minutes.
- Preheat your oven to 350 degrees. Remove tarts from the freeze and bake 35-40 minutes or until golden brown over the top. Remove from oven and cool.
- To make the icing, whisk together the powdered sugar, milk, and vanilla. Spoon over the cooled tarts and let sit several minutes to harden.
Notes
- Pie Crust
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup butter, cut into cubes
- 1 large egg
- 2 tablespoons milk
- Whisk together the flour, sugar, and salt. Cut in the butter until the mixture begins to hold together and forms pea sized balls. Mix the egg and milk, add it to the dough, mixing until everything is cohesive. Divide the dough in half and shape each half into a 3 inch by 5 inch rectangle. Wrap in plastic and refrigerate for 30 minutes. Let it rest for 15-20 minutes when you are ready to use.