Peach Pop Tarts Classic (Printable Version)
Flaky buttery pastries with sweet peach compote and a vanilla glaze, ideal for breakfast or snacking.
# Ingredient List:
→ Pastry Dough
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup (225 g) cold unsalted butter, cubed
05 - 6 to 8 tablespoons ice water
→ Peach Filling
06 - 1 1/2 cups (225 g) peeled, finely diced fresh or canned peaches
07 - 1/3 cup (65 g) granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon
→ Assembly and Glaze
11 - 1 large egg, beaten (for egg wash)
12 - 1 cup (120 g) 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 enhanced flavor)
# How to Make:
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 with pea-sized pieces remaining. Drizzle in ice water one tablespoon at a time, tossing gently after each addition, until the dough just holds together when squeezed. Divide the dough in half, shape each portion 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 gentle simmer over medium heat, stirring frequently to prevent sticking. Dissolve the cornstarch in 2 teaspoons of cold water, then stir the slurry into the peach mixture. Continue cooking for 2 to 3 minutes until the filling thickens and turns glossy. Remove from heat and let cool completely before using.
03 - Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
04 - On a lightly floured surface, roll out each chilled dough disc to approximately 1/8-inch thickness. Using a knife or pastry cutter, trim and cut each disc into 8 rectangles measuring about 3 by 4 inches, yielding 16 total rectangles.
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 around the edges. Lightly brush the exposed borders with beaten egg wash. Lay the remaining 8 dough rectangles on top and press the edges firmly to seal. Crimp the sealed edges with the tines of a fork for a decorative finish.
06 - Brush the tops of each assembled pastry with the remaining egg wash for a golden finish. Use a fork or toothpick to poke 2 to 3 small steam vents in the top of each pop tart.
07 - Bake on the center rack for 18 to 22 minutes, rotating the pan halfway through, until the pastry is deeply golden brown. Transfer to a wire cooling 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. Adjust consistency with additional milk or sugar as needed. Drizzle the glaze over the cooled pop tarts and let it set for 15 to 20 minutes before serving.
# Expert Tips:
01 -
- The crust shatters in a way that no boxed version ever has, flaky and buttery with every single bite.
- You control exactly how sweet the filling is, which means no cloying aftertaste, just pure peach flavor.
- They freeze beautifully, so you can make a batch on a lazy afternoon and have homemade pastries ready for weeks.
02 -
- If your filling is even slightly warm when you assemble the tarts, the butter in your pastry will soften and your edges will not seal properly, leading to blowouts in the oven.
- Do not skip the steam holes on top, because trapped moisture will turn your beautiful pastry into a soggy mess from the inside out.
- Cornstarch needs heat to activate, so make sure the peach mixture is actively simmering before you stir the slurry in, or you will end up with a watery filling.
03 -
- Grate your cold butter on the large holes of a box grater instead of cubing it, and it incorporates into the flour faster with less handling and warmer hands.
- Roll the dough between two sheets of parchment paper to avoid adding extra flour, which can make the pastry tough and dry.