SHARED by: Diana Arizpe, Chef and Educator at Kitchen Little Cooking School

Once you try these homemade pop tarts, you won’t ever want to go back to the ones in the package!



  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into pats
  • 1 large egg
  • 2 tablespoons milk

In a food processor, pulse together flour, salt and sugar. Add butter, and pulse until pea sized pieces of butter are visible. In a small bowl, whisk together egg and milk. While running on low, add in egg/milk mixture until a ball of dough forms. Wrap dough in plastic wrap and chill for one hour.


  • 3/4 cup jam of your choice
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  • Cherry juice
  • Confectioners Sugar


  1. Mix the cornstarch and water together.
  2. Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, then simmer, stirring, for 2 minutes. Remove from the heat and set aside to cool.
  3. Place one-half of dough on a floured surface, and roll it into a rectangle about 1/8 inch thick, 9 x 12-inch. [You can use a 9x 13 pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3 x 4 -inch rectangles. Brush the top of the first dough rectangles with water.
  4. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place the second rectangle on top. Press the tines of a fork all around the edges. Repeat with remaining tarts. Gently place the tarts on a lightly greased or parchment-lined baking sheet.
  5. Prick the top of each tart multiple times with a fork. Bake in a preheated 350′ oven until lightly golden, about 20-25 min.
  6. Mix cherry juice and confectioners sugar for the frosting and ice the tarts once they’re cool.