Classic Peach Pop Tarts (Printable)
Flaky pastry filled with sweet peach compote, glazed and sprinkled — a nostalgic breakfast or snack.
# What You’ll Need:
→ Pastry Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 1/3 cup ice water
→ Peach Filling
06 - 1 1/2 cups diced fresh peaches (or thawed frozen peaches)
07 - 1/4 cup granulated sugar
08 - 1 tablespoon lemon juice
09 - 1 tablespoon cornstarch
→ Assembly
10 - 1 large egg, beaten (for egg wash)
→ Glaze
11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Colored sprinkles (optional)
# Steps:
01 - In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
02 - Gradually add ice water, stirring until the dough just comes together. Divide into two equal disks, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Combine the diced peaches, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens. Remove from heat and let cool completely.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll each chilled dough disk to approximately 1/8-inch thickness. Cut into 3x4-inch rectangles, yielding 16 total rectangles.
06 - Place 8 dough rectangles on the prepared baking sheet. Spoon about 1 rounded tablespoon of cooled peach filling onto the center of each rectangle, leaving a small border around the edges.
07 - Brush the edges of each filled rectangle with egg wash. Place a second dough rectangle on top of each and press the edges firmly with a fork to seal.
08 - Brush the tops of each assembled pastry with egg wash. Prick the tops several times with a fork to create steam vents.
09 - Bake for 20 to 25 minutes until the pastries are golden brown. Transfer to a wire rack and let cool completely.
10 - Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle or spread the glaze over the cooled pop tarts. Top with colored sprinkles if desired.
# Expert Advice:
01 -
- The dough comes together with basic pantry staples and freezes beautifully for future cravings.
- You control the sweetness and can taste the real fruit instead of mystery jelly.
02 -
- If the dough gets warm while you are working with it, slide it back into the fridge for ten minutes because soft dough will not flake properly.
- Let the peach filling cool completely before assembling or the heat will melt the butter in your pastry and ruin the layers.
03 -
- Measure the flour by spooning it into the cup and leveling with a knife because packed flour will make the crust dense and heavy.
- Do not overwork the dough once the water goes in because the more you handle it, the tougher the pastry becomes.