Go Back
Homemade Brown Sugar Cinnamon Pop Tarts Recipe
Ash Tyrrell

Homemade Brown Sugar Cinnamon Pop Tarts Recipe

I made these homemade brown sugar cinnamon pop tarts on a lazy Sunday morning, and I haven't bought the boxed kind since. The crust turns out flaky, the filling is warm and gooey, and the frosting sets into that classic glossy shell everyone remembers from childhood.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 18 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3/4 cup brown sugar – gives that deep caramel-like sweetness pop tarts are known for
  • 1 tablespoon all-purpose flour – thickens the filling so it doesn't leak out while baking
  • 1 tablespoon ground cinnamon – the star flavor don't skimp here
  • 2 tablespoons butter melted – binds everything into a spreadable filling
  • 1 teaspoon vanilla extract – rounds out the sweetness with warmth
  • 2 cups all-purpose flour – the base structure of the crust
  • 1/2 cup whole wheat flour – adds a little more crumb and color closer to the boxed version
  • 1/2 teaspoon ground cinnamon – gives the crust itself a subtle spice
  • 1 cup cold butter cubed – cold butter is non-negotiable for a flaky, not tough, crust
  • 1 egg beaten – brushed on the edges so the tarts seal tight and don't leak
  • 6-8 tablespoons ice water – added slowly just enough to bring the dough together
  • 2 cups powdered sugar – the frosting base
  • 1 tablespoon vanilla extract – flavors the frosting without thinning it too much
  • 1 teaspoon ground cinnamon – ties the frosting back to the filling
  • 3 tablespoons water – thins the frosting to a spreadable not runny, consistency
  • Cinnamon sugar or coarse salt for topping – optional, but it makes them look bakery-made

Method
 

  1. Start with the easiest part. In a small bowl, stir together the brown sugar, flour, cinnamon, melted butter, and vanilla. There's no cooking involved here, just mix until it looks like wet sand. Set it aside while you make the dough. It will keep fine at room temperature for the next hour.
  2. In a food processor, pulse the flours, cinnamon, and cold butter cubes together until the mixture looks like coarse crumbs. Add the ice water one tablespoon at a time, pulsing between each addition, until the dough just clumps together. Don't overwork it, or the crust will turn out tough instead of flaky.
  3. Turn the dough out onto a floured surface and roll it into a thin, even rectangle, about 1/8 inch thick. Use a knife or pastry cutter to cut it into evenly sized rectangles. You'll need two matching pieces for every tart, one for the bottom and one for the top layer.
  4. Spoon a small amount of the brown sugar filling onto half of the rectangles, leaving a clean border around the edges. Brush that border with the beaten egg, then place a second piece of dough on top. Press the edges down and crimp them with a fork so the filling can't escape while baking.
  5. Lay the assembled tarts on a parchment-lined baking sheet and poke a few small holes in the top of each one with a fork. Cover and refrigerate for about an hour, or pop them in the freezer for 20 minutes if you're short on time. This step keeps the butter cold and the crust flaky once it hits the oven.
  6. Preheat the oven to 400°F. Bake the chilled tarts for 15 to 18 minutes, until they're lightly golden on top. Let them cool completely on the baking sheet before you touch the frosting, or it will just slide right off.
  7. Whisk the powdered sugar, cinnamon, vanilla, and water together until smooth. Spread a thin layer over each cooled tart, then let them sit uncovered for about two hours so the frosting can set. Sprinkle with cinnamon sugar or a pinch of coarse salt right before it hardens.

Notes

  • I always keep my butter and water ice cold. Warm butter is the number one reason homemade crust turns out flat instead of flaky.
  • I roll my dough between two sheets of parchment paper. It keeps things from sticking and makes rolling a lot less messy.
  • I never skip the chilling step, even when I'm in a rush. A quick 20 minutes in the freezer works just as well as an hour in the fridge.
  • I brush the egg wash generously. A thin brush job is how filling ends up leaking out mid-bake.
  • I let the tarts cool completely before frosting. I learned this one the hard way with a puddle of melted frosting.