Even though Valentine’s Day was last month, you’ll still enjoy these Homemade Pop Tarts.
I had no idea how easy it is to make pop tarts at home.
All you need is pie crust, your favorite jam, a little time to put them together and bake, and wa-la, a delicious homemade sweet treat to start off your day!
I was hoping to get this recipe published last month, but experienced some issues when I tried to move my blog to a different host.
This is where my procrastination comes in to play…it takes much longer than one day to move four years of a blog.
Needless to say, I stayed with my host and here we are, all good and live once again.
Not one of my better moves, but a lesson learned.
So to all my procrastinator friends, it will bite you in the bum when you least expect it.
Will I continue to put off doing other things because of this?
I can’t help myself!
And that’s an entirely different blog subject so back to these delicious pop tarts.
To make these, I used my largest heart shaped cookie cutter that measured 4 inches wide by 3 inches in length.
Perfect for little hand sized treats!
Although if I do make pop tarts again, I’m definitely going to make them in the large rectangular squares like so many others do, so I can get more of the gooey jam filling in.
I also added beet powder to give my pie crust a pink hue because what’s better than a heart on Valentine’s Day?
A pink heart.
Or maybe that’s just me?
You can color the pie crust to your own liking, more beet powder for a darker pink or less for just a hint of pink.
This method only works for homemade pie crust.
And you can sub in your favorite pie crust recipe too. I understand some of you are particular in what pie crust recipe works for you. No hard feelings, I get it.
My favorite is the one I use in my pie recipes and it hasn’t failed me yet!
Although you will find that more liquid needs to be added to your original pie crust recipe because of the additional dry ingredient (beet powder) being added.
It’s best to add the liquid one tablespoon at a time until you get your desired dough mixture.
The hardest part is waiting for these pop tarts to cool so you can frost and eat!
If you can’t wait, you might end up with runny frosting and a burn to your mouth and tongue.
Pie crust and jam are really hot right out of the oven.
But waiting for them to cool will be worth the wait for these homemade pop tarts!
As always, if you do make these Homemade Pop Tarts for Valentine’s Day please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
These Homemade Pop Tarts are made with a pink pie crust, homemade cherry filling, and a sweet frosting covered in sprinkles. The perfect hand sized treat for Valentine’s Day or any day you want to show someone you care!
- 2 and 1/2 cups All-Purpose flour
- 1 cup unsalted butter (2 sticks), cold and cut into small pieces
- 1 teaspoon sea salt
- 1 teaspoon honey
- 4 Tablespoons beet root powder
- 6 Tablespoons vodka
- 1 – 15 ounce can red tart cherries
- 3 Tablespoons sugar
- 1 Tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 to 2 Tablespoons corn starch
- 1 cup powdered sugar
- 3 to 4 Tablespoons water
- Add cherries, sugar, lemon juice, and 1 Tablespoon of cornstarch into a small sauce pan over medium heat.
- Cook for about 10 to 15 minutes, stirring often, until mixture starts to thicken. If you want a thicker filling, add in remaining 1 Tablespoon of cornstarch. Keep in mind, mixture will thicken after it cools and too much cornstarch will give it a thick jelly appearance, almost like flan.
- Remove saucepan from heat and mix in vanilla and almond extract.
- Let cool.
- Preheat oven to 375F degrees.
- Line a cookie sheet with parchment paper. Set aside.
- Separate butter pieces into 3 even piles.
- Add flour, salt, honey, beet powder, and 1st pile of butter into food processor. Pulse on High for a few seconds to blend. Add in remaining butter piles, processing after each addition of butter. Process until mixture resembles a coarse meal.
- Add in vodka 1 Tablespoon at a time. Dough should hold together when squeezed, but should still crumble apart. If you need more vodka, add in 1 Tablespoon at a time.
- Shape dough into a ball and cut in half so you have two halves.
- Flatten dough ball and wrap in plastic wrap.
- Place in refrigerator and chill for at least 1 hour.
- When you’re ready to make pie crust, remove dough from refrigerator and let sit for 15 to 20 minutes before attempting to roll out. Remove plastic wrap before rolling out.
- Lightly flour a clean, flat, dry surface and rolling pin.
- Place dough in middle of floured surface and roll out into a circular shape, lightly flouring surface and rolling pin when needed. You will want your dough thin like a store bought pie crust, but not too thin to where it will break apart after baking.
- Using your cookie cutter, cut out the heart shapes and place half on your prepared cookie sheet. You’ll want an even number of heart shapes since 2 pieces equals one pop tart.
- Spoon 1 to 2 Tablespoons of the cherry jam (or your favorite jam) onto the center of each heart.
- Gently place a separate heart shaped dough piece onto jam filled heart and crimp the edges with a fork to seal in the jam.
- Bake for 15 to 20 minutes or until slightly browned.
- Remove from oven and transfer pop tarts over to a wire rack to let cool before frosting.
- Whisk together powdered sugar and 1 Tablespoon of water. Add more water if needed, 1 Tablespoon at a time until frosting reaches desired texture. Less water for thicker frosting, more water for thinner frosting.
- If you want a pink hue to the frosting, add a couple drops of red food coloring.
- Spoon over cooled pop tarts and top with sprinkles.
– You can also use milk or heavy cream to make the frosting.
– I use Watkins food colors made with natural vegetable juices and spices with no artificial dyes.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.