Peach Strawberry Pop Tarts. Homemade pop tarts start with sweet pastry dough. Pastry pockets filled with delicious peach strawberry filling. Baked golden and glazed with peach strawberry glaze. Decorated with edible glitter.
Why You Should Make This Pop Tart Recipe
- strawberry + peach is deliciously sweet and tangy.
- sweet pastry dough can be made in advance.
- easy to assemble.
- perfect for brunch and snacks.
- these peach strawberry pop tarts store very well.
How To Make These Peach Strawberry Pop Tarts
The dough is prepped first as it needs to chill for an hour before being rolled out. Cold butter pieces, all-purpose flour, sugar, and sea salt are processed in a food processor to combine. The mixture will resemble breadcrumbs when it is perfectly processed. A tablespoon or two of milk added to the mix brings the dough together.
The dough is shaped into a disc, wrapped in plastic wrap and chilled for an hour for the flour to fully hydrate, and up to 2 days if you’re working in advance.
A ripe peach is halved, pitted and trimmed of any inedible bits. There is no need to peel the peach. The peach halves are added to a small saucepan with 12 rinsed, stemmed and halved fresh strawberries. Some water, a little bit of powdered sugar, fresh lemon juice and fresh lemon zest are added to the saucepan, as well. The mix is heated over medium low for 5 to 10 minutes to soften the fruit. As the fruit cooks, I smash it a bit with a potato masher. I just want the fruit to be broken up, mixed well with the sugar and fresh lemon, and easy to spoon into the center of my dough.
I remove the fruit from the stove place the fruit in a strainer placed over a small bowl. I want excess juice removed from the fruit and I want to reserve the juice to flavor my glaze.
The dough is removed from the refrigerator. I let it warm up for a few minutes before I attempt to roll it out. After lightly dusting a flat surface (my large wooden cutting board), I break the dough into two pieces and roll one piece out to a little less than 1/8-inch thickness. I use a round 4-inch cake ring to cut identical circles for top and bottom. I place the pieces on a parchment paper lined cookie sheet. I repeat the process with the second piece of dough, Scraps are balled up and rerolled.
A few tablespoons of filling are placed in the center of one piece of dough. Milk or water is brushed on the edges. A second piece of dough is placed over the first and the edges are pressed together to seal the dough and secure the filling inside. I repeat the same process with the remaining pieces of dough.
I poke three sets of holes in the top of each pop tart with a fork to allow air to escape.
The pop tarts are baked in a hot oven for about 15 minutes, or until the edges are golden. The cookie sheets are removed from the oven and the pop tarts are cooled completely.
To make the glaze, I added the powdered sugar, and a tablespoon of reserved fruit juice to a small bowl. I stir these together with a small spoon. I added 2 more teaspoons of fruit juice to achieve the consistency I wanted. I brushed the glaze over the entire top surface of the pop tarts and sprinkled edible orange and pink glitter over the glaze to finish my pop tarts.
Other Brunch Treats You Might Enjoy
Peach Strawberry Pop Tarts
- 200 grams unsalted butter (14-1/2 tablespoons), cold and cubed
- 350 grams all-purpose flour (2-3/4 cups), sifted
- 25 grams granulated sugar (2 tablespoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 45 grams milk (3 tablespoons)
Peach Strawberry Filling:
- 1 each ripe fresh yellow peach, halved, pitted and trimmed
- 12 each fresh strawberries, rinsed, stemmed, and halved
- 15 grams water (1 tablespoon)
- 3 grams powdered sugar (1 teaspoon)
- 5 grams fresh lemon juice (1 teaspoon)
- 2 grams fresh lemon zest (1 teaspoon)
- Add cold cubed butter, all-purpose flour, granulated sugar, and fine sea salt to food processor. Process until the butter pieces coated in the flour mixture resemble breadcrumbs.
- Add the milk and process just until the dough begins to come together.
- *Alternately, this can be accomplished in a small mixing bowl by hand using your fingers, the back of a fork, or a pastry cutter.
- Wrap the dough in plastic wrap and chill in the refrigerator for an hour, or up to two days.
Peach Strawberry Filling:
- Add fresh peach halves, fresh strawberries, water, powdered sugar, fresh lemon juice, and fresh lemon zest to small saucepan.
- Heat over medium low heat, stirring occasionally, until fruit has softened and begins to break down, about 5 to 10 minutes.
- Using a potato masher, the back of a fork, or a wooden spoon, break up the fruit into small pieces.
- Remove from heat and cool. Strain, reserving fruit puree for filling, fruit juice for glaze.
Pop Tart Assembly:
- Lightly flour a flat surface. Roll the dough out to 1/8-inch thickness. Cut the dough into small rectangles, circles, or squares with cookie cutters, biscuit cutters, or a paring knife. Reuse scraps of dough by balling it up and rolling again.
- Place a piece of dough on a parchment paper lined cookie sheet. Place 2 tablespoons of peach strawberry filling in the center of the dough. Brush the edges of the dough with milk. Place a matching piece of dough over the top and secure it by pressing first with your fingers to seal and then, if desired, using the tines of a fork to lock the two pieces of dough together. Repeat with remaining dough.
- Poke the pop tarts in the center with a fork or a toothpick several times to allow steam to escape during baking.
- Bake the pop tarts in preheated oven for 15 to 18 minutes or until lightly golden around the edges.
- Add powdered sugar to small bowl. Add 1 tablespoon reserved fruit juice, and stir. Add tiny amounts of additional fruit juice or milk until a thick but smooth consistency is achieved. Alter color with food gel food coloring, if desired.
- Drop glaze onto top of top of pop tarts with teaspoon. Spread it over the surface using the back of the spoon.
- Garnish with edible orange and red sprinkles after each pop tart is glazed.
- Store pop tarts in an airtight container at room temperature