Make your own Pop Tarts!

by - October 16, 2017

If you've followed my blog for a while, you will now I'm a huge fan of Tanya Burr and her baking book Tanya Bakes. So today I'm back with her recipe for pop tarts, I just know you're gonna love it!

Ingredients (Makes 6):
250g plain flour
2 tablespoons golden caster sugar
1 teaspoon salt
200g cold butter
1 egg
1 tablespoon milk

1/2 jar (225g) strawberry jam
1 tablespoon cornflour

200g icing sugar
pink food colouring
sugar strands
ready made strawberry sauce (optional)

Preheat the oven to 180 C/350 Fan/Gas Mark 4. Line two baking trays with greaseproof paper.

To make the dough, mix the flour, sugar and salt in a bowl, then rub in the butter with your fingertips to a breadcrumb consistency. Mix in the egg and a tablespoon of milk until a dough forms - add a little more milk if it looks too dry.

Heat the jam and cornflour over a low heat until it's loosened. Set aside to cool slightly.

Roll out the dough to 3mm thick. Cut the dough into 8cm X 14cm rectangles - you should get at least 12 rectangles.

To assemble, lay out six rectangles on the baking trays. Add a teaspoon or two of the jam filling to each square, leaving a 1cm border around the edge. Brush the edge with egg and lay the remaining pastry over the top. Use a fork to press down around the edges, then poke a hole in the top of each one. Brush each tart with egg and bake for 20-25 minutes until golden. Transfer to a wire to cool.

To decorate, combine the icing sugar, food colouring and a little water into a bowl until you have a think icing.

Spread a layer of icing over each tart and sprinkle with the sugar strands. Drizzle with strawberry sauce, if desired.

So, let me know if you recreate this recipe! Thank you all so much for reading, I hope you all enjoyed this post and I will see you very soon,

Love Lou

*Disclaimer - This recipe is not my own and all ownership foes to the original author*

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  1. These sound amazing! Love you blog Lou :)

    1. Thank you so much! That means a lot xx


I love reading all your comments :)