Peach Pop Tarts Classic (Print View)
Buttery crusts filled with tender peaches, baked until golden and finished with a sweet vanilla glaze.
# What You Need:
→ Pastry Dough
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1 tsp salt
04 - 1 cup (225 g) cold unsalted butter, cubed
05 - 6–8 tbsp 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 tsp lemon juice
09 - 2 tsp cornstarch
10 - 1/4 tsp ground cinnamon
→ Assembly & Glaze
11 - 1 egg, beaten (for egg wash)
12 - 1 cup (120 g) powdered sugar
13 - 2–3 tbsp milk
14 - 1/2 tsp vanilla extract
15 - 1–2 tbsp peach jam or puree (optional, for extra flavor)
# How-To Steps:
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 into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - While the pastry chills, combine the diced peaches, 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 2–3 minutes until thickened. Remove from heat and let the filling cool completely.
03 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out each dough disc to 1/8-inch thickness. Cut into 16 rectangles, approximately 3 x 4 inches each.
05 - Place 8 rectangles on the prepared baking sheet. Spoon 1–2 tablespoons of cooled peach filling onto each rectangle, leaving a small border around the edges. Brush the borders with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the edges with a fork to secure.
06 - Brush the tops of each assembled tart with egg wash. Use a fork to poke 2–3 small holes in the top crust to allow steam to escape during baking.
07 - Bake for 18–22 minutes, or until the pastry is golden brown. Transfer to a wire rack and let cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam (if using) until smooth and drizzleable. Spoon or drizzle the glaze over the cooled pop tarts. Allow the glaze to set before serving.
# Expert Hints:
01 -
- That buttery, flaky crust puts anything from a foil wrapper to absolute shame.
- The peach filling tastes like summer captured in a handheld pastry, and you control exactly how sweet it gets.
02 -
- If the filling is even slightly warm when you assemble the tarts, the butter layers will collapse and you will end up with dense, tough pastry instead of flaky.
- Resist the urge to overfill, because that tablespoon per tart is all the dough can hold before erupting in the oven.
03 -
- Keep a bowl of ice water nearby and dip your fingers in it occasionally while handling the dough to prevent the butter from softening from the heat of your hands.
- The fork crimp is not just decorative, it is the structural seal that holds everything together, so press down firmly and with intention.