Peach Pop Tarts Classic (Printable)
Buttery handhelds with tender peach compote and vanilla glaze, baked until golden for brunch or a sweet snack.
# 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, for extra flavor)
# 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. Add ice water one tablespoon at a time, mixing gently just until the dough 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, granulated 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 it into the peach mixture. Continue cooking for 2 to 3 minutes until thickened. Remove from heat and let the filling 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 the 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 one to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or 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 drizzly. Spoon or drizzle the glaze over the cooled pastries. Allow the glaze to set for about 10 minutes before serving.
# Expert Advice:
01 -
- The buttery homemade crust shatters in a way that no boxed version ever could, and you get to control exactly how sweet it is.
- Peach filling thickened with cornstarch tastes like summer jam condensed into a pocket sized pastry.
02 -
- If the filling is even slightly warm when you assemble the tarts the butter in the dough will soften and the edges will not seal properly.
- Chilling the dough for the full thirty minutes is non negotiable because warm dough spreads and loses its flaky layers in the oven.
03 -
- Freeze the cubed butter for fifteen minutes before cutting it in and your crust will be dramatically flakier.
- Brushing the edges with egg wash before topping is the single step that prevents blowouts during baking.