Classic Peach Pop Tarts (Printable)
Tender flaky pastry pockets with sweet peach filling and vanilla glaze, perfect for a nostalgic breakfast or snack.
# 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 - ⅓ cup ice water
→ Peach Filling
06 - 1½ cups diced fresh peaches (thawed frozen peaches work well)
07 - ¼ cup granulated sugar
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon cornstarch
→ Assembly
10 - 1 large egg, beaten for egg wash
→ Vanilla Glaze
11 - 1 cup powdered sugar
12 - 2–3 tablespoons whole milk
13 - ½ teaspoon pure vanilla extract
14 - Colored sprinkles (optional)
# How-To Steps:
01 - In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces remaining.
02 - Gradually drizzle in the ice water, stirring gently until the dough just comes together. Divide into two equal disks, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Combine the diced peaches, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
05 - On a lightly floured surface, roll each chilled dough disk to approximately ⅛-inch thickness. Cut into 3×4-inch rectangles, yielding 16 total rectangles.
06 - Place 8 dough rectangles on the prepared baking sheet. Spoon a rounded tablespoon of cooled peach filling onto the center of each rectangle, leaving a ½-inch border around the edges.
07 - Lightly brush the exposed borders with egg wash. Lay a second dough rectangle over each filled piece and press the edges firmly with a fork to crimp and seal.
08 - Brush the tops of each assembled tart with the remaining egg wash. Prick the surface 3 to 4 times with a fork to create steam vents during baking.
09 - Bake for 20 to 25 minutes until the pastry is golden brown and flaky. Transfer to a wire rack and allow to cool completely.
10 - Whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzly. Spread or drizzle over the cooled tarts. Top with colored sprinkles if desired. Allow glaze to set before serving.
# Expert Tips:
01 -
- The dough comes together with nothing more than a bowl and a fork, no fancy equipment required.
- That thick, jammy peach filling tastes like the best pie filling you have ever had, wrapped in a handheld package.
- They freeze beautifully, so you can make a batch and have homemade pastry ready any morning of the week.
02 -
- If the filling is even slightly warm when you assemble the tarts, the butter in the dough will begin melting immediately and you will lose every bit of flakiness.
- Chilling the assembled, unbaked pop tarts on the tray for ten minutes before baking makes a noticeable difference in how high and flaky they puff.
03 -
- Use a ruler the first few times you cut the rectangles because uneven sizes mean some will burn while others are still pale.
- A light hand with the rolling pin is everything, pressing too hard flattens the butter layers and you end up with dense pastry instead of flaky.