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Homemade Pop Tarts with Pie Crust

Delicious, flaky pop tarts made with refrigerated pie crust and filled with your favorite fruit jam, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Tart Base
  • 2 9-inch refrigerated pie crusts Store-bought is fine — use one butter-based and one all-butter for a fancy touch.
  • 1 large egg For egg wash.
  • 1 tablespoon milk Or water, to thin the egg wash.
For the Filling
  • 3/4 cup fruit jam or preserves Strawberry, raspberry, apricot — use seedless for a smoother tart.
  • 2 tablespoons cream cheese Softened, for a creamier center (optional).
  • 1–2 teaspoons lemon zest For bright notes (optional).
  • a pinch cinnamon For warmth (optional).
  • 1 tablespoon granulated sugar For sprinkling on top.
For the Optional Glaze
  • 1/2 cup powdered sugar
  • 1–2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll both pie crusts on a lightly floured surface, gently smoothing seams with a rolling pin.
  3. Cut each crust into 4–6 rectangles (aim for about 3 x 4 inches) and transfer half to the baking sheet.
Make the Main Filling
  1. Spoon about 1–2 teaspoons of jam into the center of each base rectangle.
  2. Optionally, beat the softened cream cheese with a teaspoon of jam and dollop into the jam.
Assemble and Chill/Bake
  1. Brush edges of the base rectangles with egg wash and place a matching rectangle on top.
  2. Press edges gently and crimp with a fork to seal, ensuring to poke 2–3 small vent holes on top.
  3. Brush tops with more egg wash, sprinkle with sugar, and bake for 18–22 minutes until golden.
  4. Let cool for 10 minutes, transfer to a wire rack, and glaze if desired.

Notes

Chill dough if sticky. Overfill to avoid leaks. Tent with foil if browning too fast. Store in airtight container for up to 2 days or freeze for convenience.