Homemade Pop Tarts 

These homemade Pop Tarts from The Pioneer Woman offer a nostalgic and delicious upgrade over store‑bought toaster pastries. Made with flaky pie‑crust squares and your favorite jam, barn‑style charm meets retro breakfast indulgence. With a quick assembly and a golden, buttery dough topped by a homemade vanilla glaze, these Pop Tarts are customizable, kid-friendly, and ideal for a family baking project. Plus, you can choose your jam—berry, apricot, or even chocolate—making every bite your own. The end result? A fun-to-make, charming breakfast treat that tastes far better than anything from a foil packet. 

Ingredients

• 2 refrigerated pie crusts (store‑bought or homemade)
  
  

• Your favorite fruit jam or preserves (mixed berry recommended)
  
  

• Cornstarch (a small amount to thicken jam)
  
  

• 1 large egg (for egg wash)
  
  

• Optional: powdered sugar and milk or vanilla for icing
  
  

Directions

1. Roll out both pie crusts and trim into even‑sized squares or rectangles.
   
   

2. Mix jam with a little cornstarch to prevent leakage, then spoon about 1–1½ tablespoons onto one half of each pastry square.
   
   

3. Lightly brush edges of each bottom square with beaten egg. Fold the other pastry square over the filling and press edges with a fork to seal.
   
   

4. Use a fork or toothpick to poke steam vents on top, then brush entire top surface with egg wash for a golden finish. 

5. Chill assembled tarts for about 10–20 minutes to help them hold shape.
   
   

6. Bake in a preheated oven (about 375–400 °F) for ~12–15 minutes, or until edges turn golden.
   
   

7. Once cooled completely, optionally top with a vanilla icing glaze made from powdered sugar, milk (or water), and a drop of vanilla—or even a bit of jam stirred in for color. Let icing set before serving.
   
   

Nutrients

(Estimated per Pop Tart; varies by size and ingredients)

• Calories: ~300 kcal
  
  

• Fat: ~12 g
  
  

• Carbohydrates: ~50 g (mainly sugars from jam and icing)
  
  

• Protein: ~3 g
  
  

• Sodium: ~150–200 mg