Peach Pop Tarts Classic (Printable Version)

Tender flaky pastry with sweet peach filling and vanilla glaze—nostalgic handheld treats for breakfast or snack.

# What You Need:

→ Pastry Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 1/3 cup ice water

→ Peach Filling

06 - 1 1/2 cups diced fresh peaches (or thawed frozen peaches)
07 - 1/4 cup granulated sugar
08 - 1 tablespoon lemon juice
09 - 1 tablespoon cornstarch

→ Assembly

10 - 1 large egg, beaten (for egg wash)

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Colored sprinkles (optional)

# How to Make It:

01 - In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
02 - Gradually add ice water, stirring gently until the dough just comes together. Divide into two equal disks, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Combine the diced peaches, granulated sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens. Remove from heat and let cool completely.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll each chilled dough disk to approximately 1/8-inch thickness. Cut into 3x4-inch rectangles to yield 16 total pieces.
06 - Place 8 dough rectangles on the prepared baking sheet. Spoon about 1 rounded tablespoon of cooled peach filling onto the center of each rectangle, leaving a small border around the edges.
07 - Brush the exposed borders with egg wash. Place a second dough rectangle over each filled bottom. Press the edges firmly with a fork to seal completely.
08 - Brush the tops of each assembled pastry with egg wash. Prick the tops several times with a fork to create steam vents.
09 - Bake for 20 to 25 minutes until the pastry is golden brown. Transfer to a wire rack and let cool completely.
10 - Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle or spread the glaze over the cooled pastries. Add colored sprinkles if desired.

# Expert Tips:

01 -
  • The peach filling tastes like summer jam folded into buttery pastry and you will never go back to the boxed version.
  • Making them from scratch is surprisingly forgiving and the dough comes together faster than you think.
  • They freeze beautifully so you can have a homemade pastry waiting any morning of the week.
02 -
  • If the filling is even slightly warm when you assemble the tarts the butter in the dough will melt and you will lose every bit of flakiness you worked for.
  • Chilling the assembled tarts on the baking sheet for fifteen minutes before baking helps them hold their shape and produces cleaner edges.
03 -
  • Freeze your butter for ten minutes before cubing it and the dough will come together with dramatically better flake.
  • Do not overfill the tarts because the filling expands in the oven and will burst through the seams no matter how well you crimped.

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