Pop Tarts are delicious. I’ve always liked them, specially the strawberry and cherry ones, they’re sooo good. But you know what’s better than store-bought Pop Tarts? These Homemade Berry Pop Tarts 🙂 The recipe is delicious and you can vary the filing to the one of your preference.
I love this Homemade Berry Pop Tarts recipe with all my heart. I knew they would taste good but I didn’t think it would be as good as they turned out haha. It took all my will power to pack most of them so Javi would take them to his office. Also imagine that I made double the recipe so I was swimming in pop tarts.
To decorate them I used freeze dried raspberries. It sounds extremely complicated but they’re basically dehydrated raspberries. I bought one of those snack packs with assorted fruits, picked out the raspberries and chopped them. You can also use sprinkles but I just didn’t want to add even more sugar to the equation ;).
Homemade Berry Pop Tarts
Ingredients
For the dough
- 350 g all purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 200 g unsalted butter cold straight from the fridge
- 3 tbsp milk + more to paint the dough before they go in the oven
For the marmalade
- 300 g berries I used raspberries, blueberries and blackberries
- 150 g sugar
- 100 ml water
- 1/2 lemon juice only
For the glaze
- 90 g icing sugar
- milk as needed
- freeze dried raspberries or sprinkles
Instructions
For the dough
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Chop the butter in cubes and mix it in a bowl with the flour, sugar and salt.
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Use your fingers to pinch the butter with the dry ingredientes until there are no chunks of butter left and your mix looks like breadcrumbs. You can also do this process on a food processor.
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Add the milk and mix using your hands. You can also do this step in a food processor.
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Wrap the dough in cling film and let it rest in the fridge for an hour. If you leave it in there longer let it come to room temperatura before stretching it because it will be too solid.
For the marmalade
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Place everything in a pot and let it cook until it looks like runny marmalade. Let it cool down completely. Be mindful that once cooled down it will double the thickness. If you’re only using raspberries it’s going to thicken even more because of the pectin present in the rapberries’ seeds.
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Once the marmalade is completely cold add the lemon juice. If necessary you can also add a bit of water but don’t let it be too runny or it will be able to fill the pop tarts.
For the assembly
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Stretch the dough until it’s 2mm thick. It’s best if you stretch one half of the dough at a time. Cut the dough in rectangles of 10cm by 8cm.*
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Place the rectangles on a baking tray with silpat or baking paper and form a rectangle of marmalade at te center (roughly a generous tablespoon of marmalade), leaving 5mm uncovered all around the edge.
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Paint the border that doesn’t have marmalade with milk and place another piece of dough on top. Press down on the edges with your fingers and then with a fork.
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Use a toothpick to make 3 diagonal holes in the pop tart so the steam from the marmalade can escape.
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Paint the pop tarts with milk.
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Take the pop tarts to a preheated oven at 180C for 15min or until lightly golden.
For the glaze
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Make sure that the pop tarts are 100% cold before making the glaze or it will melt.
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Place the sugar in a bowl and add the milk little by little. Whisk it together and stop adding milk once you have a thick glaze.
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Put a bit of glaze on the pop tart using a teaspoon and spread it a bit around using the back of the teaspoon.
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Garnish with freeze dried raspberries or sprinkles.
Recipe Notes
*You can reuse the dough that’s left behind after the rectangles are cut but if it dries down too much you need to add a few drops of water to bring it together.
