Homemade Pop Tarts are flaky, portable breakfast pastries you can fill with your favorite sweet or savory fillings. Made with just a few ingredients, they’re easy to customize with jam, brown sugar filling, glazes, or sprinkles for a treat the whole family will enjoy.
“These strawberry pop tarts are perfect for busy mornings when you need something on the go!”
The finished pop tarts are golden and crisp on the outside with a warm, soft center. They make a lovely addition to weekend breakfasts, brunch spreads, or holiday mornings when you want a special homemade treat.
If you enjoy baked breakfast treats, consider pairing them with other simple recipes like gooey cinnamon rolls, lemon pancakes, or protein-packed egg bites. Fresh fruit skewers and a sparkling peach mimosa also make great accompaniments.
Table of Contents
- Ingredients You Will Need
- Pop Tart Icing
- Recipe Variations
- How to Make Homemade Pop Tarts
- Expert Tips
- Homemade Pop Tarts FAQs
- More Easy Breakfast Recipes
- Homemade Pop Tarts Recipe
Ingredients You Will Need
- Pie crust — Use homemade dough or a store-bought crust for a shortcut. (A refrigerated two-crust package works well.)
- Jam or preserves — Strawberry, raspberry, blueberry, or your favorite flavor. Optionally thicken with a cornstarch slurry if needed.
- Brown sugar filling — A simple mix of brown sugar, cinnamon, and a little flour or cornstarch for a cinnamon-sugar version.
- Egg wash — One beaten egg to seal edges and give the tarts a golden finish.
Pop Tart Icing
- Powdered sugar
- Milk or water to thin the icing
- Optional: vanilla extract for flavor
- Optional: food coloring or sprinkles for decoration
A full ingredient list is included in the recipe card below.
Recipe Variations
- Brown Sugar Cinnamon: Use the brown sugar filling and add a little cinnamon to the icing for extra warmth.
- Berry Mix: Layer two jams, like raspberry and strawberry, for a balanced sweet-tart filling.
- Mini Pop Tarts: Cut smaller rectangles from the dough and shorten the baking time for bite-sized treats.
- Holiday Flavors: Try cranberry jam for Thanksgiving or pastel icing and sprinkles for spring celebrations.
- Savory Option: Omit the icing and fill with scrambled eggs and cheese for a breakfast savory tart.
How to Make Homemade Pop Tarts
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough and cut into even rectangles about 3×4 inches.
- Combine jam, cornstarch, and cold water in a small saucepan. Whisk until smooth, then cook over medium-low, stirring constantly.
- When the mixture bubbles, simmer 1–2 minutes until it thickens. Remove from heat and cool completely before using.
- Spoon about 1 tablespoon of filling onto half of the rectangles, leaving a 1/4-inch border around the edges.
- Top each filled rectangle with another piece of dough, press the edges with a fork to seal, and pierce the tops with a few small vents.
- Place the assembled tarts onto the prepared baking sheet.
- Brush the tops with egg wash for a shiny, golden finish.
- Bake 20–25 minutes, until golden brown. Remove and let cool completely.
- While they cool, whisk powdered sugar, milk, and vanilla in a small bowl until smooth. Add milk a few drops at a time if the icing is too thick.
- Spread or spoon icing over cooled tarts and add sprinkles before the icing sets. Let rest 15 minutes, then serve or store.
Expert Tips
- Seal with a fork: Pressing the edges with a fork gives a classic look and helps prevent leaks.
- Thick or thin preserves: If your jam is already thick, you can skip the cornstarch step and use it as-is.
- Chill briefly before baking: Cooling assembled tarts in the fridge helps them hold their shape while baking.
- Cool before glazing: Apply icing only after the tarts are fully cooled to prevent the glaze from sliding off.
- Moderate the filling: A tablespoon per tart is usually enough—overfilling can cause leaks.
- Make ahead: Pop tarts freeze well before or after baking and reheat nicely in a toaster oven.
Homemade Pop Tarts FAQs
Yes. Store-bought refrigerated pie crust works well and speeds up the process. Let it warm slightly at room temperature before rolling so it doesn’t crack.
Classic choices include strawberry, raspberry, and blueberry jam. You can also use Nutella, brown sugar cinnamon filling, or savory fillings like egg and cheese.
Yes. Freeze assembled unbaked tarts on a tray, then transfer to a sealed container. Bake from frozen or thaw and bake as usual. Baked tarts should cool completely before freezing.
Store in an airtight container at room temperature for up to 3 days or refrigerate for 4–5 days. Reheat in a toaster oven for best texture.
More Easy Breakfast Recipes
Breakfast
Lemon Pancakes
Fall Recipes
Pumpkin Spice Coffee
Holidays
Pumpkin Spice Syrup
Breakfast
Homemade Pop Tarts
If you try this recipe, please leave a star rating and share your thoughts in the comments — feedback is always appreciated.
Homemade Pop Tarts
Equipment
-
Baking Sheet
-
Knife or Pizza Cutter
Ingredients
- 1 package refrigerated pie crusts, (2 crusts)
- 1/4 cup Strawberry Jam
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 Egg, for egg wash
Icing Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla
Optional: Icing coloring and sprinkles
Instructions
-
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
On a lightly floured surface, roll out the dough and cut into 3×4 inch rectangles.
-
Combine jam, cornstarch, and cold water in a small saucepan. Whisk until smooth, then warm over medium-low, stirring constantly until the mixture bubbles and thickens.
-
Remove from heat and cool completely before spooning onto the dough.
-
Place about 1 tablespoon of filling on half of the rectangles, leaving a 1/4-inch border.
-
Top with remaining rectangles, brush with egg wash, and press edges with a fork to seal.
-
Transfer to the baking sheet, poke vents in the tops, and bake 20–25 minutes until golden. Cool completely.
-
Whisk powdered sugar, milk, and vanilla until smooth. Adjust thickness with milk or powdered sugar as needed.
-
Spread icing over cooled tarts, add sprinkles, and let set for 15 minutes before serving or storing.
Notes
Chill before baking: A short chill helps them hold their shape.
Cool before glazing: Warm tarts will cause the icing to run.
Don’t overfill: A little filling goes a long way.
Make ahead: Freeze before or after baking for quick mornings.
Nutrition
Nutrition information is an approximation.