Peach Pop Tarts Classic (Print View)
Flaky buttery crusts filled with sweet peach compote and finished with a vanilla glaze—perfect for breakfast or snack.
# What You 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 - 6 to 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 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1 to 2 tablespoons peach jam or puree (optional, for extra flavor)
# How to Make It:
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. Gradually add ice water, 1 tablespoon at a time, mixing gently just until the dough comes together. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - While the dough chills, combine the diced peaches, granulated sugar, lemon juice, and cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water, then stir it into the peach mixture. Continue cooking for 2 to 3 minutes until the filling thickens. 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 dough disc to 1/8-inch thickness. Cut into 16 rectangles, approximately 3 by 4 inches each.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto the center of each rectangle, leaving a 1/4-inch border. Lightly brush the exposed edges with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the sealed edges with a fork to secure.
06 - Brush the tops of each assembled tart with the remaining egg wash. Use a fork to poke 2 to 3 small steam holes in the top of each pastry.
07 - Bake for 18 to 22 minutes, or until the tops are golden brown. Transfer to a wire rack and allow to 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 about 15 minutes before serving.
# Expert Tips:
01 -
- The buttery homemade crust elevates this childhood treat into something genuinely special.
- You can use fresh or canned peaches, so this recipe works any time of year.
02 -
- Warm filling will melt the butter in your dough and turn the crust tough, so patience here really matters.
- Do not overwork the dough or add too much water, because tender pastry demands a light hand.
03 -
- Chill your assembled tarts on the baking sheet for 10 minutes before baking, because cold butter is the secret to maximum flake.
- If your kitchen is hot and the dough gets soft at any point, put it back in the fridge for 5 minutes rather than adding more flour.