Peach Pop Tarts Classic (Printable version)
Buttery pastries with jam-like peach filling and a vanilla glaze—ideal for breakfast or an afternoon treat.
# What you'll need:
→ Pastry Dough
01 - 2½ cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon kosher salt
04 - 1 cup cold unsalted butter, cubed
05 - 6–8 tablespoons ice water
→ Peach Filling
06 - 1½ cups peeled, finely diced fresh or canned peaches
07 - ⅓ cup granulated sugar
08 - 2 teaspoons fresh lemon juice
09 - 2 teaspoons cornstarch
10 - ¼ teaspoon ground cinnamon
→ Assembly and Glaze
11 - 1 large egg, beaten (for egg wash)
12 - 1 cup powdered sugar
13 - 2–3 tablespoons whole milk
14 - ½ teaspoon pure vanilla extract
15 - 1–2 tablespoons peach jam or purée (optional)
# Directions:
01 - In a large mixing 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 some pea-sized pieces remaining. Drizzle in ice water one tablespoon at a time, tossing gently with a fork, 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 - While the dough chills, combine the diced peaches, sugar, lemon juice, and cinnamon in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir it into the peach mixture. Continue cooking for 2 to 3 minutes until the filling thickens noticeably. Remove from heat and let cool completely.
03 - Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
04 - On a lightly floured work surface, roll out each chilled dough disc to approximately ⅛-inch thickness. Using a knife or pastry cutter, trim and cut each disc into 8 rectangles, roughly 3 × 4 inches each, for a total of 16 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 ¼-inch border around the edges. Lightly brush the exposed borders with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the edges with the tines of a fork for a decorative seal.
06 - Brush the tops of each assembled pop tart evenly with the remaining egg wash. Use a fork to poke 2 to 3 small steam holes in the top crust of each pastry.
07 - Bake on the center rack for 18 to 22 minutes, until the tops are deeply golden brown and the edges are lightly crisped. 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 a smooth pourable glaze forms. Adjust consistency with additional milk or sugar as needed. Drizzle generously over the cooled pop tarts. Let the glaze set for 15 to 20 minutes before serving.
# Expert Tips:
01 -
- That buttery homemade crust shatters in a way store bought never will, and you will feel like a pastry wizard for making it happen.
- The peach filling simmers into something jammy and bright that tastes like summer decided to stick around.
02 -
- Cool the filling completely before assembly or it will melt the butter in your dough and turn everything into a greasy mess.
- Do not overstuff these, tempting as it is, because the filling will burst out the sides and fuse to the pan in a way that breaks hearts.
03 -
- Use a ruler when cutting your rectangles the first few times, uniformly sized tarts seal better and bake evenly.
- A light dusting of flour on your rolling pin prevents sticking without working extra flour into the dough and toughening it.