Peach Pop Tarts Classic (Printable)
Buttery crusts filled with tender peaches, baked until golden and finished with a sweet vanilla glaze.
# What You'll 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 - 6 to 8 tablespoons ice water
→ Peach Filling
06 - 1 1/2 cups peeled, finely diced fresh or canned peaches
07 - 1/3 cup granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon
→ Assembly and Glaze
11 - 1 egg, beaten (for egg wash)
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1 to 2 tablespoons peach jam or puree (optional)
# How-To Steps:
01 - In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - While the dough chills, combine the diced peaches, sugar, lemon juice, and cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir into the peach mixture. Continue cooking for 2 to 3 minutes until thickened. Remove from heat and let cool completely.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out each dough disc to 1/8-inch thickness. Cut into 16 rectangles, approximately 3 by 4 inches each.
05 - Place 8 rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto each rectangle, leaving a small border around the edges. Brush the borders with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the edges with a fork to secure.
06 - Brush the tops of each assembled pastry with egg wash. Use a fork to poke 2 to 3 small holes in the top of each to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes until the tops are golden brown. Transfer to a wire rack and let cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and pourable. Drizzle the glaze over the cooled pastries. Allow the glaze to set before serving.
# Expert Advice:
01 -
- The buttery, flaky crust rivals anything from a bakery and fills your kitchen with the most incredible aroma while baking.
- That peach filling simmers into something thick and jammy that tastes like summer captured in a pastry.
- They freeze beautifully, so you can stash a batch and have homemade pastries ready whenever the craving hits.
02 -
- The filling must be completely cool before you assemble the pop tarts or the butter in the dough will melt and the edges will not seal properly.
- Do not overwork the dough when bringing it together or you will get tough pastry instead of the tender flakes you are after.
03 -
- Keep a bowl of ice water next to your workstation and dip your fingers in it occasionally while handling the dough to prevent the butter from softening.
- Use a ruler when cutting your rectangles, as uniform sizes ensure even baking and a polished final look that is worth the thirty extra seconds.