Homemade Cherry Pop Tarts with Cherry Icing
Recipe by Jazzmine Woodard
Dash of Jazz
Prep: 10 min
Cook: 25 min
Chill: 30 min
Total: 35 min
Servings: 8
Ingredients
For the Cherry Pop Tart Filling
2 cups cherries pitted
⅓ cup sugar
½ lemon squeezed for juice
1 tablespoon flour
1 tablespoon water
For the Pop Tart Crust
2 pre-made pie crusts
1 egg
For the Cherry Pop Tart Glaze
1 cup powdered sugar sifted
2-4 tablespoons milk or water
6 cherries
Instructions
To Make the Cherry Pop Tart Filling
Add cherries, sugar, and lemon juice to a small saucepan over medium heat.
Stir until sugar is dissolved and continue cooking until cherries release their juices and mixture is bubbly (about five minutes).
Reduce heat to low.
Press and mash cherries with a spoon to break them down.
Vigorously whisk in flour and water then allow mixture to simmer until thickened (about five minutes).
Remove saucepan from heat and transfer in refrigerator to chill and thicken further (about 30 minutes).
Remove pie crust dough from refrigerator and thaw according to package instructions.
To Assemble the Pop Tarts
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Crack egg into a small bowl and beat until smooth and uniform to form an egg wash. Set aside.
Unroll thawed pie crust dough and cut the rounded edges and set aside off so you have two large squares of dough.
Cut each square into six equal rectangles about 3" by 4" each.
(If needed, roll the dough scraps--those previously removed rounded edges--into a ball and roll them out to cut out more rectangles.)
Wet the edges of each rectangle of dough with a bit of water.
Spoon one tablespoon or so of filling into the middle of six of the dough rectangles.
Place the remaining rectangles over top and press the edges of each pop tart with a fork to seal.
Transfer pop tarts on a baking sheet. Brush the tops of each pop tart with a bit of the egg wash then score each pop tart a few times with a fork. This allows steam from the filling to escape the tarts so they don't bubble up or burst.
Place pan in oven and bake for about 15 minutes or until crust is golden brown and filling is bubbly.
To Make the Cherry Glaze
While pop tarts cool, whisk together powdered sugar and milk in a bowl.
Squeeze their cherries and allow their juice to drip into the glaze mixture.
Whisk again until uniform and smooth.
Drizzle glaze over top of pop tarts once they reach room temperature.
Notes
How to store? Seal homemade fruit pop tarts in an airtight container and refrigerate. They'll keep for about five days this way.
About The Recipe Creator
Jazzmine Woodard is the Houston-based recipe developer and creator behind Dash of Jazz, which she launched in 2015. Growing up in a multicultural family with a Black American mother and Nigerian Yoruba father, Jazzmine’s food reflects the flavors and traditions that shaped her, from the American Soul Food she learned in her grandmother’s kitchen to the Nigerian dishes taught by her aunt. Today, she creates flavorful, approachable recipes designed for busy home cooks, combining cultural inspiration, everyday ingredients and plenty of fun along the way.
We’re featuring Jazzmine because food can nourish us while also connecting us to culture, family and each other. Her recipes bring together the flavors of her Black American and Nigerian heritage with practical ideas for getting a good meal on the table when life is busy. We especially love that she respects the time, energy and money that go into preparing food while still making room for flavor and fun. Her recipes are an invitation to make everyday meals feel a little more meaningful. More recipes can be found on Dash of Jazz.