Description
Delicious homemade Raspberry Pop Tarts featuring a flaky pie crust filled with sweet-tart raspberry filling, baked to golden perfection, and topped with a smooth vanilla icing and festive red sprinkles.
Ingredients
Scale
Pie Crust
- 1 box refrigerated pie crust (2-count)
Raspberry Filling
- 2 cups raspberries, fresh or frozen
- ½ cup sugar
- 2 tablespoons corn starch
- 2 teaspoons lemon juice
Egg Wash
- 1 large egg with a splash of water
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- red sprinkles
Instructions
- Prepare Raspberry Filling: In a medium saucepan over medium heat, combine raspberries, sugar, corn starch, and lemon juice. Stir occasionally with a rubber spatula until the mixture boils and thickens. Remove from heat and transfer to a heat-safe bowl. Place in the freezer and stir every 10 minutes until cooled.
- Roll and Cut Dough: On a lightly floured surface, roll out the pie dough into a rectangle shape. Use a pizza cutter and ruler to cut the dough into twelve 3″x4½” rectangles.
- Assemble Pop Tarts: On a baking sheet lined with silicone mat or parchment paper, place one dough rectangle and lightly brush with egg wash. Add 1 to 1½ tablespoons of cooled raspberry filling in the center. Place another rectangle on top and use a fork to crimp all edges to seal. Repeat for all six pop tarts. Place the baking sheet in the freezer while preheating the oven.
- Preheat Oven and Prepare for Baking: Preheat oven to 400 degrees Fahrenheit. Once heated, poke holes gently on top of dough with a toothpick or knife, and brush lightly with egg wash.
- Bake Pop Tarts: Bake in the oven for 20 minutes or until golden brown on top.
- Make Vanilla Icing: While pop tarts cool, whisk powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until slightly thick but spreadable. Add milk ½ tablespoon at a time as needed to adjust consistency.
- Ice and Garnish: Once pop tarts have cooled, drizzle vanilla icing over the center and top with red sprinkles. Allow icing to harden before serving.
- Storage: Store leftover pop tarts in an airtight container in the refrigerator for up to 3 days.
Notes
- If making your own pie dough, chill it in the refrigerator for at least 40 minutes covered with plastic wrap.
- If using storebought pie crust, follow box instructions on when to bring it to room temperature before rolling.
- Cut dough rectangles precisely to 3″x4½” using a pizza cutter and ruler for even pop tarts.
- The raspberry filling can be made the night before to save preparation time.
- Wait until pop tarts are completely cooled before icing to ensure the frosting sets properly.
Nutrition
- Serving Size: 1 pop tart
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
