Classic Peach Pop Tarts (Printable)
Flaky butter crusts filled with sweet peach compote and a vanilla glaze, perfect for breakfast or a snack.
# What You'll Need:
→ Pastry Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 6–8 tablespoons ice water
→ Peach Filling
06 - 1 1/2 cups peeled, finely diced fresh or canned peaches
07 - 1/3 cup granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon
→ Assembly and Glaze
11 - 1 egg, beaten (for egg wash)
12 - 1 cup powdered sugar
13 - 2–3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1–2 tablespoons peach jam or puree (optional)
# Directions:
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. Add ice water one tablespoon at a time, mixing gently just until the dough comes together. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - In a small saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon. Bring to a simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir it into the peach mixture. Continue cooking for 2–3 minutes until the filling thickens. Remove from heat and let it cool completely.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
04 - On a lightly floured surface, roll out each dough disc to 1/8-inch thickness. Cut into 16 rectangles approximately 3 by 4 inches each.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto each rectangle, leaving a small border around the edges. Brush the borders lightly 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 pastry with the remaining egg wash. Use a fork to poke 2 to 3 small holes in the top of each one to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or until the tops are golden brown. Transfer to a wire rack and let cool completely before glazing.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and drizzly. Spoon or drizzle the glaze over the cooled pastries. Allow the glaze to set for about 15 minutes before serving.
# Expert Tips:
01 -
- The buttery homemade crust is leagues beyond anything from a foil wrapper and you will taste the difference immediately.
- Peach filling that actually tastes like real fruit because it is real fruit, simmered and thickened right on your stove.
- They freeze beautifully so you can make a batch on a lazy Sunday and have them ready for hectic weekday mornings.
02 -
- If your filling is even slightly warm when you assemble the tarts the butter in the dough will soften and you will lose all that beautiful flakiness.
- Do not overwork the dough when bringing it together or it becomes tough and shrinks during baking, which I learned the hard way on my second batch.
- Cool the tarts completely before glazing or the heat will melt the glaze right off and leave you with a sticky puddle on the rack.
03 -
- Chill your butter cubes in the freezer for ten minutes before cutting them into the flour because the colder the butter the flakier your pastry will be.
- When crimping the edges with a fork dip the tines in flour every few presses so they do not stick and tear the dough.