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 to 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 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1 to 2 tablespoons peach jam or puree (optional, for extra flavor)
# How To Make:
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. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just 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 - While the dough chills, combine the diced peaches, granulated sugar, lemon juice, and cinnamon in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir into the peach mixture. Continue cooking for 2 to 3 minutes until thickened. Remove from heat and let cool completely.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out each chilled dough disc to 1/8-inch thickness. Cut each disc into 8 rectangles, approximately 3 by 4 inches, yielding 16 total rectangles.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto the center of each rectangle, leaving a 1/4-inch border. Lightly brush the exposed edges with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the borders with a fork to ensure a tight seal.
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 pastry to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or until the pastry tops are golden brown. Transfer to a wire rack and allow to cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until a smooth pourable glaze forms. Drizzle generously over the cooled pastries. Allow the glaze to set for 10 to 15 minutes before serving.
# Expert Tips:
01 -
- The buttery, flaky crust shatters in a way no boxed pastry ever could, and you get to control every single ingredient.
- Peach filling simmered from scratch tastes like summer jam folded into a hug, and the glaze makes them look bakery worthy with almost no effort.
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 skip poking steam holes or you will have explosive peach volcanoes instead of neat little pastries.
03 -
- Work quickly when handling the dough and if it starts feeling soft or sticky at any point, slide it back into the fridge for ten minutes because cold dough is the entire secret to flaky layers.
- Use a ruler when cutting rectangles because uneven sizes means some tarts will overflow while others look skimpy, and matching pairs seal much better.