Homemade Pop Tarts

These homemade Pop Tarts reimagine everyone’s favorite breakfast indulgence from childhood as something you’d actually want as an adult. Flaky pastry that’s essentially pie crust, a not-too-sweet filling, and that extra drizzle of sweetness. So easy.

Two homemade toaster tarts on a sheet of parchment drizzled with glaze.

Yes, homemade Pop Tarts. Even if you weren’t obsessed by the boxed, preservative-laden version of these as a kid, we think you’ll find yourself intrigued by this made-from-scratch, choose-your-filling rendition. In fact, one of our recipe testers, who shall remain nameless, made them three times in as many weeks. Three times. What’s that you say? You can’t imagine making them yourselves? Nonsense. They’re soooo easy. And customizable. We’ve been told that Nutella is a particularly swoon-inducing filling, should that information happen to be of interest to you.–Renee Schettler

Homemade Pop Tarts

  • Quick Glance
  • (4)
  • 45 M
  • 1 H, 35 M
  • Makes 12
5/5 - 4 reviews
Print RecipeBuy the Williams-Sonoma: Home Baked Comfort cookbook

Want it? Click it.


  • For the pastry
  • For the filling
  • For the glaze


Make the dough

In a food processor, combine the flour, confectioners’ sugar, and salt, and process until blended. Add the butter and process again just until the mixture looks like coarse crumbs. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto a double layer of overlapping sheets of plastic wrap. Press the dough into a disk, wrap it with the plastic wrap, and refrigerate for at least 30 minutes and up to overnight.

Make the filling

In a small saucepan over medium heat, cook the jam and cornstarch, stirring quite frequently but not constantly, until slightly thickened and bubbly. Let cool.

Assemble the toaster tarts

Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough in half and form each portion into a rough rectangle. Roll one rectangle until it measures about 16 by 9 inches. Using a ruler and a pizza cutter, cut the rectangle into 12 small rectangles, each about 3 by 4 inches. Set the rectangles on a baking sheet and refrigerate while you repeat with the remaining dough.

Lightly brush half the rectangles with the beaten egg. Place a tablespoon dollop of the filling in the center of each egg-brushed rectangle and use the back of the spoon to spread it evenly over the dough, leaving a border of about 1/2 inch. Top each filling-slathered rectangle with a plain rectangle and press the edges together with your fingertips to seal, being careful not to let the filling ooze out the sides. Crimp the edges with the tines of a fork. Place 6 tarts on each baking sheet, spacing them evenly, Prick the tarts all over with the fork. Refrigerate while the oven preheats.

Preheat the oven to 375°F (190°C) and position 2 oven racks in the upper and lower third of the oven. Bake the tarts, rotating the pans once halfway through, until golden brown, 15 to 18 minutes. Let cool on a wire rack.

Make the glaze

Meanwhile, whisk together the confectioners’ sugar, milk, corn syrup, and vanilla until smooth. Set aside at room temperature until needed.

Stir the glaze to recombine. Drizzle or smear the glaze on the cooled tarts. If desired, decorate with sprinkles. Originally published May 28, 2012.

Print RecipeBuy the Williams-Sonoma: Home Baked Comfort cookbook

Want it? Click it.

Recipe Testers' Reviews

My coworker summed this one up: “These taste like Pop Tarts should taste.” I went for my childhood favorite, strawberry, slightly pink icing, and pink sprinkles. The tarts were good warm from the oven, weren’t particularly impressive cold, and perfect toasted in a toaster oven until the iced tops blistered a bit.

Oh my!!! These homemade Pop Tarts are so fun and so delicious; if you could only have seen my boyfriend’s dance in my kitchen when he tried these–they are that good.

The pastry dough is incredibly easy to make and is velvety with nice bits of butter. Although the recipe seems a little lengthy with a lot of steps, these tarts come together quickly. I didn’t get exactly 12 tarts but close to it. I used a raspberry jam, and it was delicious.

I wouldn’t change a thing but to try other flavors of jam. These would be fun to bring to a gathering and wow my friends!


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  1. These look so good.. I’m working at a camp this summer teaching a cooking program and would like to try these.. do a few doughs ahead of time but we could easily put the rest together..
    Any ideas how to do a chocolate version.. no nuts at camp so nutella is out (although will try at home) but what would be good to mix the chocolate with to make a good filling??
    I’ve loved so many of your recipes!!

    1. Hi Kathy, what a fun project for the kids! I would add a tablespoon of chocolate chips as your filling. You might want to do a trial run- just for tasting purposes, of course. Let us know how it goes.

  2. These look really great! I do a lot of baking and my grandsons love Pop-Tarts, but I think
    they will like these better.

    Can’t wait to try out this recipe.

    1. Alan, there’s nothing like homemade. I’m sure your grandsons will love them! Have you already got a filling in mind?

      1. Hi Lindsay,

        I’m thinking they would probably like cherry. We also have a small blueberry orchard, so I know the older one would like those too.

        The boys are now 8 and 9 and are home-schooled, so during their times with us, I like doing some “cooking time” with them.

        Florida now has a Cottage Food law, so once the kitchen is fully renovated (more counter space and storage) I might do a little in-home bakery. I’m thinking about it, and received a bread machine and a couple of kitchen items at Christmas.

        1. What a wonderful experience for the kids. I’m sure these will become a favorite quickly, especially if you’re using your very own blueberries. And if you set up a bakery, it sounds like you’ll have some helpers!

    1. Kara, I made these with brown sugar, cinnamon, and a little flour and they turned out great. We tried tiny bits of apples and raisins mixed in with the brown sugar cinnamon another time and thought they were good that way too, just be careful not to overfill. Hope you enjoy them!

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