Classic Peach Pop Tarts (Printer-friendly)
Flaky buttery pastries filled with sweet peach compote and finished with a vanilla glaze — ideal for breakfast.
# What You'll Need:
→ Pastry
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 - 6–8 tablespoons ice water
→ Peach Filling
06 - 1 1/2 cups peeled, finely diced fresh or canned peaches
07 - 1/3 cup granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon
→ Assembly and Glaze
11 - 1 egg, beaten (for egg wash)
12 - 1 cup powdered sugar
13 - 2–3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1–2 tablespoons peach jam or puree (optional, for extra flavor)
# How to Prepare:
01 - In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently just until the dough comes together. Divide the dough in half, shape each into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - In a small saucepan, combine the diced peaches, granulated sugar, lemon juice, and ground cinnamon. Bring to a simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir into the peach mixture. Continue cooking for 2–3 minutes until thickened. Remove from heat and let cool completely.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
04 - On a lightly floured surface, roll out each chilled dough disc to 1/8-inch thickness. Cut into 16 rectangles approximately 3 by 4 inches each.
05 - Place 8 rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto each rectangle, leaving a small border around the edges. Brush the edges lightly with egg wash. Top each with a remaining rectangle and press the edges firmly to seal. Crimp the edges with a fork to secure.
06 - Brush the tops of each assembled pastry with the remaining egg wash. Use a fork to poke 2 to 3 small holes in the top of each to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or until the tops are golden brown. Transfer to a wire rack and let cool completely before glazing.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and pourable. Drizzle the glaze over the cooled pop tarts. Allow the glaze to set for 10 to 15 minutes before serving.
# Expert Advice:
01 -
- That buttery homemade crust alone is worth every minute, shattering in a way the boxed version never could.
- The peach filling tastes like summer jam folded into a pastry you actually want to slow down and savor.
02 -
- If the filling is even slightly warm when you assemble the tarts, the butter in the dough will soften and the edges will not seal properly.
- Adding too much filling seems tempting but guarantees blowouts, stick to a modest tablespoon and a half per tart.
03 -
- Roll the dough between two sheets of parchment to avoid adding extra flour that can toughen the crust.
- Chill the assembled tarts on the baking sheet for 10 minutes before baking, this helps them hold their shape and puff rather than spread.