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Homemade Peach Pop Tarts Recipe
Ash Tyrrell

Homemade Peach Pop Tarts Recipe

There's nothing that makes my kitchen smell better than a peach filling bubbling away on the stove. I started making these homemade peach pop tarts a few summers ago when my local farmers market was overflowing with ripe peaches, and I haven't bought the boxed version since
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 refrigerated pie crust sheets or use puff pastry sheets if you want an airier, flakier bite
  • 2 cups fresh peaches peeled and diced (frozen peaches work too, just thaw and drain them first)
  • 1/4 cup granulated sugar for balancing the natural tartness of the peaches
  • 2 tablespoons brown sugar for a deeper almost caramel-like flavor
  • 1 tablespoon cornstarch to thicken the filling so it doesn't leak out
  • 1 tablespoon lemon juice to brighten the peach flavor and stop browning
  • 1/2 teaspoon ground cinnamon for warmth without overpowering the peach
  • 1 large egg beaten, used as an egg wash for sealing and shine
  • 1 cup powdered sugar for the glaze sifted so it stays lump-free
  • 2-3 tablespoons milk to thin the glaze to a pourable consistency
  • 1/4 teaspoon vanilla extract for a rounder more fragrant glaze

Method
 

  1. I start by tossing my diced peaches into a saucepan with both sugars, lemon juice, and cinnamon over medium heat. Once the peaches release their juices, I stir in the cornstarch to thicken everything into a jammy, spoonable filling. This usually takes about 8-10 minutes, and I let it cool completely before I touch the pastry, otherwise it turns the dough soggy.
  2. While the filling cools, I roll my pie crust or puff pastry sheets out slightly on a lightly floured surface. I cut each sheet into equal rectangles, usually around 3x4.5 inches, so I get a matching top and bottom for every tart. If you like a bigger bite, you can always go for a giant pop tart puff pastry version by cutting fewer, larger rectangles.
  3. I place about two tablespoons of the cooled peach filling onto one rectangle, leaving a small border around the edges. I brush that border with egg wash, then lay a second rectangle on top and press the edges together firmly. This step matters most for keeping the filling inside while baking.
  4. Using a fork, I crimp all four edges to seal them completely, then poke a few small holes on top so steam can escape. I always chill my assembled tarts for at least 30 minutes, since cold pastry holds its shape and bakes up flakier than dough straight from the counter.
  5. I brush the tops with the remaining egg wash and bake at 375°F for 22-25 minutes, until the pastry turns deep golden brown. I rotate the tray halfway through baking so every tart browns evenly, and I let them cool fully on a wire rack before glazing.
  6. Once the tarts have cooled, I whisk powdered sugar, milk, and vanilla into a smooth glaze and drizzle it generously over the top. I like to let the glaze set for about ten minutes before serving, so it firms up into that classic pop tart shine.

Notes

  • I always drain my peaches well if I'm using frozen ones, since extra liquid makes the filling runny and the pastry soggy.
  • I chill my assembled tarts before baking every single time, and it's the single biggest reason mine come out flaky instead of dense.
  • I like to double the filling recipe and freeze half so my next batch comes together even faster.
  • I brush a thin layer of egg wash on the bottom pastry, under the filling, which helps seal moisture in and keeps the crust crisp.
  • I rotate my baking sheet halfway through so I don't end up with tarts that are golden on one side and pale on the other.