Homemade pop tarts are really fun to make, and they taste even better than what you can buy at the store.
There are three components to these pop tarts: the pastry (crust), the filling, and the frosting. You can use pie crust mix for the shell or make a chocolate pastry shell. For these pop tarts, we used pastry and pie fillings. You can frost them any way you like. You can mix and match these components to make a thousand pop tarts. We’ll show you how with the recipes and methods below.
Blueberry Pop Tarts
These taste just like the blueberry pop tarts at the store, only better.:
- Roll out the pie dough. Roll it as thin as you can--the thinner, the better.
- Cut out the shapes. You may want to rummage through the cupboard looking for a utensil or plastic container about 3 x 5 inches to use as a cutter. Anything will do. You can also use a pizza roller to cut one large rectangle, and then divide it into smaller ones with a ruler.
- Load the dough. Squirt a small amount of Blueberry Pastry Filling within 1/2 inch of the edges.
- Cover with a top crust, seal, and bake. With a pastry brush, dampen the edges on the bottom crust--the water will help hold the two crusts together. Place the remaining pieces over the filling and align the edges. Crimp the edges with the times of a fork. Bake at 350 degrees for about ten minutes or until the tarts barely start to brown. Remove to a rack to cool.
- Frost the tarts. Mix 3/4 cup powdered sugar with two teaspoons meringue powder, 1/2 teaspoon blueberry flavor, 1/4 teaspoon vanilla, and four teaspoons milk. Adjust with more milk or powdered sugar to get the right consistency, if required. Frost your tarts. (The meringue powder creates a shell on the frosting so that it does not mar as easily.)
- Make more. For more Pop Tart recipes, click here.
Raspberry Pop Tarts
Make these the same as above, excpet use raspberry filling, and raspberry flavor instead of blueberry. You can also use lemon or cherry filling with lemon and cherry flavors for the frosting.
Learn how to make all kinds of filled desserts in this free e-book.