Homemade Mini Pop Tarts

Adapted from Smitten Kitchen who used a King Arthur Flour recipe
Yields 16 mini Pop Tarts


-2 cups (8 1/2 ounces) all-purpose flour
-1 tablespoon sugar
-1 teaspoon salt
-1 cup (2 sticks or 8 ounces) unsalted butter, cut into chunks
-2 large eggs, divided
-2 tablespoons (1 ounce) heavy whipping cream
-Desired filling (about 1 heaping teaspoon per mini Pop Tart)

Make the dough by whisking together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pea-sized lumps of butter still visible. Mix the egg and cream together, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces. Shape each half into a rough 3″ x 5″ rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Laying a 9″ x 13″ pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges.

Roll the second piece of dough just as you did the first. Cut each piece of dough into 16 2 1/4″x3″ rectangles. I found that a ruler and a pizza cutter were the easiest way to do this.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping teaspoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make sixteen tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts for 30 minutes, while you preheat your oven to 350 degrees F. (Alternatively you can refrigerate them overnight, as I did, if you want to bake them up first thing in the morning.)

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.

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