recipe

Make your own version of these store-bought breakfast treats. Will you use icing and sprinkles to decorate them, or leave them plain?

safety
  • Uses the microwave
  • Uses a knife
  • Uses the oven
difficulty
  • Advanced
time
  • 2½ hours, plus cooling time
yield
  • Makes 8 pop tarts

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Prepare Ingredients

½ cup
sour cream, chilled
1
large egg
2½ cups (12½ ounces)
all-purpose flour, plus extra for counter
1 tablespoon
sugar
1 teaspoon
salt
12 tablespoons
unsalted butter, cut into ½-inch pieces and chilled
¾ cup
strawberry jam
1 tablespoon
cornstarch
1 tablespoon
cold water

Gather Baking Equipment

  • 2 small bowls (1 microwave-safe)
  • Whisk
  • Food processor
  • Bench scraper or chef’s knife
  • Ruler
  • Plastic wrap
  • Oven mitts
  • Rimmed baking sheet
  • Parchment paper
  • Rolling pin
  • Fork
  • 1-tablespoon measuring spoon
  • Cooling rack
1
 
½ cup
sour cream, chilled
1
large egg
2½ cups (12½ ounces)
all-purpose flour
1 tablespoon
sugar
1 teaspoon
salt

In small bowl, whisk together sour cream and egg. Set aside. In food processor, combine flour, sugar, and salt. Lock lid into place. Turn on processor and process for 3 seconds. Stop processor.

 
2
 
12 tablespoons
unsalted butter, cut into ½-inch pieces and chilled

Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until only pea-size pieces of butter remain, about ten 1-second pulses.

 
3
 

Remove lid and add sour cream mixture. Lock lid back into place and pulse until just combined, about ten 1-second pulses.

 
4
 

Turn on processor and process until dough forms ball, 10 to 15 seconds. Stop processor, remove lid, and carefully remove processor blade (ask an adult for help).

 
5
 

Sprinkle counter lightly with extra flour. Transfer dough to floured counter and press together into ball. Use bench scraper to divide dough in half.

 
6
 

Use your hands to form each piece of dough into 3-by-5-inch rectangle. Wrap each rectangle tightly in plastic wrap. Place in refrigerator and chill for 1 hour.

 
7
 
¾ cup
strawberry jam
1 tablespoon
cornstarch
1 tablespoon
cold water

While dough chills, in small microwave-safe bowl, combine jam, cornstarch, and water. Whisk until combined and no cornstarch is visible. Heat in microwave until mixture begins to form small bubbles, about 2 minutes. Use oven mitts to remove bowl from microwave (ask an adult for help). Whisk mixture until well combined. Set aside to cool.

 
8
 

Remove chilled dough from refrigerator and let sit on counter to soften slightly before rolling, about 10 minutes. Line rimmed baking sheet with parchment paper.

 
9
 

Sprinkle counter lightly with extra flour. Roll, cut, fill, and shape each rectangle of dough to make 8 pop tarts, following photos, below.

2up pop tart shaping 1-2

Use rolling pin to roll 1 piece of dough into 12½-by-9½-inch rectangle on floured counter.

Use bench scraper to cut off edges of dough to form tidy 12-by-9-inch rectangle. Use bench scraper to cut dough into eight 3-by-4½-inch rectangles.

2up pop tart shaping 3-4

Place 8 rectangles onto parchment-lined baking sheet. (These will be the bottoms of your pop tarts.) Place baking sheet in refrigerator to chill while rolling second piece of dough.

Repeat rolling and cutting with second piece of dough. Use fork to poke 2 rows of holes in each rectangle. (These will be the tops of your pop tarts.)

2up pop tarts shaping 5-6

Remove baking sheet with bottoms from refrigerator. Use measuring spoon to place 1 level tablespoon of cooled jam mixture in center of each bottom rectangle on baking sheet. Dip your finger in water and lightly moisten edges of each rectangle.

Place 1 top rectangle onto each bottom rectangle, making sure all edges are lined up. Use your fingers to firmly press top and bottom edges of rectangles together to seal. Use fork to press sealed edges together to crimp dough.

 
10
 

Place baking sheet with shaped pop tarts in refrigerator and chill for 15 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees.

 
11
 

Place baking sheet in oven and bake until pop tart edges are just beginning to brown, 20 to 24 minutes.

 
12
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pop tarts cool on baking sheet for at least 30 minutes. Serve. (Pop tarts can be stored at room temperature in airtight container for up to 2 days. Pop tarts can be reheated in toaster on lowest setting for 1 to 2 minutes.)