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My review
Home Made Top Tarts!
10
kellweeeeezy
"I didn't think anything could be better than a toasted store bought pastry tart in the morning--until I made these. Very, very easy to make! Kids (and adults) love them!"
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Ingredients
50 m servings 398Original recipe yields 8 servings (8 tarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
- Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
- Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.
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Reviews
Read all reviews 97113 Ratings
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Most helpful positive review
3/13/2011
Simple, good recipe. The kids really enjoyed helping and eating these. I do recommend, however that you wet the edge of the bottom pastry sheet before topping and sealing it, to ensure a good se...
Most helpful critical review
8/7/2011
I've been making homemade pop tarts for years. Smitten Kitchen has a recipe for the dough published that adds egg to the dough that really knocks these out of the park. "regular" pie crusts are ...
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3/13/2011
Simple, good recipe. The kids really enjoyed helping and eating these. I do recommend, however that you wet the edge of the bottom pastry sheet before topping and sealing it, to ensure a good se...
8/7/2011
I've been making homemade pop tarts for years. Smitten Kitchen has a recipe for the dough published that adds egg to the dough that really knocks these out of the park. "regular" pie crusts are ...
3/1/2010
So much fun to make! I used the French Pastry Pie Crust recipe by TJ and some of my sister's homemade grape jelly, and didn't frost them. I wish I had poked holes in the top of them with a fork ...
2/28/2010
These were DELICIOUS! I didn't have pie crust on hand and I only had whole wheat flour, so I used the recipe for "Basic Flaky Pie Crust" by stephanie and they were still great! My kids had a bla...
5/1/2010
Great recipe! This was so much fun to do with my niece. It produced great results and tasted really good too. The icing was a bit on the sweet side, but that's kinda how I remember pop-tarts ...
9/7/2010
Better then poptarts which I can't stand. But, I think they would be even better with a pie filling. You do need to add a good glaze onto them.
3/27/2010
Kids flipped for this. We had a blast this morning making these. We used both strawberry preserves and blackberry-currant jam. This was a VERY special treat. NOTE: I would like to try this with ...
3/9/2010
So easy! We just cut our pie crust into 8 "slices" per crust and poked holes in the top crust with a fork. We didn't bother with the icing as it was so yummy by itself!
2/24/2011
These were delicious! Very easy to make. I didn't worry about squaring up my dough. I just rolled both doughs out slightly, folded them in half, and then cut each into 4 pieces. Carefully un...