Description
Delight in homemade Raspberry Pop Tarts featuring a flaky pie crust filled with sweet-tart raspberry filling, topped with a smooth vanilla icing and festive red sprinkles. Perfect for a fun breakfast or snack, these pop tarts bake to golden perfection with a crisp outer layer and a luscious fruity center.
Ingredients
Scale
Pie Crust
- 1 box refrigerated pie crust (2-count)
Raspberry Filling
- 2 cups raspberries, fresh or frozen
- ½ cup sugar
- 2 tablespoons corn starch
- 2 teaspoons lemon juice
Egg Wash
- 1 large egg with a splash of water
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- red sprinkles
Instructions
- Prepare Raspberry Filling: In a medium saucepan over medium heat, combine raspberries, sugar, corn starch, and lemon juice. Stir occasionally with a rubber spatula until the mixture boils and thickens. Remove from heat and transfer to a heat-safe bowl. Place in the freezer, stirring every 10 minutes until cooled.
- Roll and Cut Dough: On a lightly-floured surface, roll out pie dough into a rectangle. Use a pizza cutter and ruler to cut dough into twelve 3″x4½” rectangles.
- Assemble Pop Tarts: Place one dough rectangle on a baking sheet lined with a silicone mat or parchment paper. Lightly brush with egg wash. Spoon 1 to 1½ tablespoons of cooled raspberry filling in the center. Top with another dough rectangle. Use a fork to crimp all edges to seal. Repeat for remaining dough and filling. Freeze assembled pop tarts while preheating the oven.
- Bake: Preheat oven to 400 degrees Fahrenheit. Remove pop tarts from freezer, poke gentle holes on top with a toothpick or knife, and brush with egg wash. Bake for 20 minutes or until golden brown.
- Make Vanilla Icing: While pop tarts cool, whisk powdered sugar, 2 to 3 tablespoons milk, and vanilla extract until slightly thick but spreadable. Adjust milk in ½ tablespoon increments if needed.
- Ice and Decorate: Once pop tarts are completely cooled, drizzle vanilla icing over the centers and sprinkle with red sprinkles. Let icing harden before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- If making your own pie dough, chill it covered in plastic wrap in the refrigerator for at least 40 minutes before rolling.
- Use a pizza cutter and ruler to measure precise pop tart sizes of 3″x4½” to get 12 rectangles total.
- The raspberry filling can be prepared the night before to save time in the morning.
- Allow pop tarts to fully cool before icing to prevent melting and sliding.
- Freezing assembled pop tarts before baking helps maintain shape and prevent leakage.
Nutrition
- Serving Size: 1 pop tart
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
