| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 40 min |
| Yield: | 8 tarts |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 40 min |
| Yield: | 8 tarts |
Ingredients
- 3 cups all-purpose flour, plus more for rolling
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold butter, cubed
- 1 egg
- 5 tablespoons cold water (or more if needed)
- 1 tablespoon distilled vinegar
- One 13-ounce jar mixed berry jam (about 1 1/4 cup)
- 1 egg, lightly beaten for egg wash
- 1 1/4 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon mixed berry jam
- 2 drops neon purple food coloring
- Multicolored jimmies or sprinkles
Instructions
- For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment.
- On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch).
- For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes.
- For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside.
- Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 504 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 7 g |
| Cholesterol | 101 mg |
| Sodium | 313 mg |
| Serving Size | 1 of 8 servings |
| Calories | 504 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 7 g |
| Cholesterol | 101 mg |
| Sodium | 313 mg |
Reviews
Turned out great! Made with blueberry jam. No need for food coloring, the frosting was pleasingly purple. They were a fun Sunday “project” and I would do it again.
Very good recipe. Easy to follow. I used strawberry jam and strawberry glaze for mine. Next time I’m going to use a little cream cheese for a variation. Great beginner recipe. Will make again!
e
These are very good, and you can actually make one or two at a time instead of making the whole batch at once.
Me and my family loved it. I used peach preserves and it was the bomb.
I love these I would definitely recommend it, and in place of doing the rectangle’s I did circles so I can have more and I did no jam. We loved them so much thank you Ree
The dough is really tricky. Crumbles too easily and doesnt cooperate. It warms while preparing and patching.
That said, they eat just fine!
This recipe is delicious! My family loves it and it has the perfect amount of flaky ness in it.
Very easy recipe and it turned out delicious.
Pop tarts done right