DIY: Homemade Pop Tarts

by Shawnda on August 25, 2010

in Breakfast,DIY,Pastry,Peaches,Pies and Tarts

If you ever get the chance to take a cooking class with Rebecca Rather, you gotta do it. And the same holds true for being in the same room as David Lebovitz. You won’t be sorry.

I’ve taken two cooking classes with The Pastry Queen recently and walked away from the last class with my husband’s new go-to breakfast: homemade pop tarts. At the Rather Sweet Bakery, homemade pop tarts are all the rage. They’re served as dessert with a scoop of ice cream. Yum! In this house, we’re mostly eating them for breakfast. And as mid-afternoon snacks. And possibly one was snagged from the cake plate and called dessert.

The Foodie Groom and I had a chance to chat with Rebecca Rather after class for a few minutes. We talked pop tarts, Project Pastry Queen, and olive oil. She is busy, busy, busy working on the accompanying cookbook for a PBS documentary about olive oil production (Texas Olive Trails). We agreed that I would make and blog her pop tart recipe, so here it is. Like all of the goodies at Rather Sweet, it’s a by-hand recipe but I’ve added notes where Cuisinart and I might have automated it just a tad :)

I have been making half the batch peach and the other half fig. They’re incredibly flaky – nothing this good could ever come out of a box. And no weird ingredients that send you running to Google. I’ve been baking a batch every weekend since getting my hands on the recipe… when they run out, it’s cereal for breakfast again.

Is there anything better than a warm, flaky pastry crust? If you want “authentic,” mix 1/2 cup of powdered sugar with just enough water (think teaspoons) to make a thick glaze. Spoon over the still warm pop tarts.

Homemade Pop Tarts

Nothing beats a fresh, homemade pop tart filled with your favorite fruits and preserves.


  • 2 cups + 2 Tbsp flour, plus more for dusting
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1 cup (2 sticks) unsalted butter (cold)
  • 4 Tbsp ice water
  • 12-14 Tbsp good quality peach preserves/jam (or other favorite fruit)
  • 2 cups chopped peaches
  • 1 egg + 1 Tbsp water


  1. Mix the flour, salt, and sugar in a large bowl.
  2. Add butter and mix with fingers until it resembles coarse meal.
  3. Add ice water and mix lightly and form into a ball.
  4. Or, shred the cold sticks of butter with your food processor. Remove the grater attachment and place the bowl in the freezer for 10 minutes. Add the the dry ingredients to the bowl fitted with the dough blade and pulse a few times to mix. While running, add ice-cold water by the Tablespoon just until the dough mostly forms a ball. (You might need a little more water.)
  5. Divide in half; shape each half into a disk. Wrap in plastic and chill for 1 hour.
  6. Roll 1 disk at a time on a floured surface to about 13x11 inches. Trim to 12x10 and cut into 5x3-inch rectangles.
  7. Place 4 rectangles on each baking sheet. Spoon a heaping tablespoon of preserves onto the center and top with chopped peaches.
  8. Cover with second dough rectangle and gently press the edges to seal.
  9. Crimp edges with a floured fork and poke a few holes on top.
  10. Cover tarts and freeze for 2 hours or up to 1 week (I froze overnight and then baked the next morning).
  11. Whisk egg and water and brush over tarts right before baking.
  12. Bake frozen tarts at 375 for 25-30 minutes, until golden brown.
  13. Sift powdered sugar over tarts or frost with powdered sugar icing.
  14. I bake the entire batch at once. I supposed you could bake them fresh every morning but it's hot. I keep the oven use to a minimum. Plus, they keep really well in a covered cake plate on the counter for 4 days. 2 people + 8 pop tarts = 4 days.


Yields: 8 Servings

Adapted from The Pastry Queen

Estimated time: 4 hours

Nutritional Information
Calories: 275.8 | Fat: 23.1 | Fiber 2
WW Points: 7


Vanilla Bean Macarons with Peach Preserves

French macarons are high up there on my “Things That Scare Me” list. Right below bungee jumping. And the thought of having a second baby. But unlike those other two, macarons don’t really belong on that list.

Vanilla Bean Macarons with Peach Preserves

They’ve always seemed so… high maintenance temperamental delicate. I tend to have a heavy hand and low tolerance for fussy recipes but they proved to be a pretty resilient cookie. I made several errors along the way and was a little sloppy about some of the details – and they still turned out wonderfully. I already can’t wait to make a next batch!

Vanilla Bean Macarons with Peach Preserves

Vanilla Bean Macarons with Peach Preserves

Light and airy vanilla bean macarons filled with fresh peach preserves.


  • 110 grams almond flour (I used Bob
  • 200 grams confectioners sugar
  • 100 grams egg whites (from 3 eggs, separated 24 hours in advance or microwaved for 8 seconds)
  • 1/4 tsp Vanilla extract
  • 1 vanilla bean
  • 50 grams granulated sugar
  • 1/2 cup peach preserves
  • ground cinnamon, to taste


  1. Pulse the almond flour and confectioner's sugar several times in your food processor until thoroughly mixed. Place egg whites in the bowl of your stand mixer and whisk until foamy. Split and scrape the vanilla pod and add the beans and extract to the egg whites. Add the sugar and turn the mixer to high, whisking until you have a glossy meringue.
  2. Fold the dry ingredients into the egg whites gently, briskly at first to break up the meringue a bit, until thoroughly mixed. Transfer the batter to a piping bag fitted with a large round tip and pipe rounds of 1.5 inches along two silicon-lined baking sheets. Let sit one hour at room temperature.
  3. Heat oven to 300. Bake for 10-12 minutes. Cool completely and remove from the pan.
  4. To make the filling, I processed peach preserves and a pinch of cinnamon in my mini chopper until smooth. Not more than a few hours before serving, pipe the filling onto one cookie and top with the other, gently pressing down. (The liquid in the preserves will soften the cookies so fill the cookies the day-of.)
  5. Note: Obviously, this is a quick and dirty recap of the process. There are a lot of details that go into macarons, many of which I screwed up or just plain ignored (what overnight step?). Check out the "Macaron Bible" for the non rocket science details.


Yields: ~24 macarons

Adapted from Tartelette's master recipe

Estimated time: 2 hours 30 minutes

Nutritional Information
Calories: 48 | Fat: 2.3 | Fiber .5
WW Points: 1


Tara of Smells Like Home is hosting this week’s Project Pastry Queen: Fredericksburg Peach Cream Cheese Tart. Things were so busy around here this week that I wasn’t sure I’d get to it. But it’s a cheesecake in tart form, topped with peaches. And we don’t really run from cheesecake or peaches around here :)

I made a few changes to the recipe out of necessity (read: not making a 3rd trip to the grocery store in one day):
– I used a 9.5 inch tart pan so I only made half the filling.
– I used 1 large peach, cut into 16 slices. I wished I had doubled up on the peaches by doing thicker slices. You can never have too many peaches!
– I skipped the egg and cream in the pie crust (I know, I know… I’m almost ashamed) and just added enough water to get the dough to come together in the bowl. Somehow I was out of cream (that almost never happens). But to make up for it, I made homemade pop tarts out of the leftover dough :)

My husband declared it a winner by suggesting that we bring it to the next family event. I think it would make a fantastic fall dessert with pears or apples. Head on over to Smells Like Home for the full recipe. And check out the rest of the Project Pastry Queen blogroll for other interpretations of Fredericksburg Cream Cheese Tart Happy baking!


If you are what you eat, during the summer I’m part peach and part corn on the cob. Part margarita and part Blue Bell Ice Cream. I’m probably not what you’d call a “balanced diet.” Delicious, yes. Recommended, maybe not.

We had to work pretty furiously through our Hill Country peach haul but I was bound and determined to not waste a single bite. Next to homemade ice cream and fireworks, I’m not sure anything says summer quite like a ridiculously juicy peach.

During the summer we eat a lot of fruit + meat combos. While standard pico de gallo is tasty, replacing the tomato with a juicy peach from the Hill Country is even better.

Pork Tenderloin with Peach Salsa

Juicy pork tenderloin topped with a fresh, sweet peach salsa.


  • 2 Tbsp olive oil
  • 1 1/2 lb pork tenderloin
  • 2 peaches, pitted and diced
  • 1/2 green bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/2 red bell pepper, diced
  • Small handful cilantro, chopped
  • Juice of 1/2 lime
  • Salt
  • Pepper


  1. Preheat oven to 375.
  2. Heat olive oil in a dutch oven or oven safe pan over high heat until very hot.
  3. Season tenderloin with salt and pepper. Sear for 1-2 minutes before rotating the tenderloin until nicely and evenly browned on each side.
  4. Transfer to the oven and baked uncovered until the internal temperature reaches 160 degrees.
  5. Remove from oven and let rest for 15 minutes before slicing.
  6. Toss the remaining ingredients together. Season to taste. Serve cold or room temperature over the pork tenderloin.


Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

Nutritional Information
Calories: 291.5 | Fat: 14.0 | Fiber 3.8
WW Points: 6