homemade mixed berry pop tarts
Wild berry pop tarts… is there anything more nostalgic than that rectangular pastry filled with berry sweetness and topped with neon swirls of purple + blue? Let’s channel that childhood memory into these homemade mixed berry pop tarts, which are the from-scratch version of the classic! With a flaky pastry crust, fresh triple-berry filling and a natural berry-tinged icing (+ sprinkles!), these homemade pop tarts are equally fun to make and eat.
Hello, Homemade Mixed Berry Pop Tarts!
Guys, I am likely the 5,248th Minnesotan to complain about the weather these last few weeks, but OY. It’s rough out there. As I type this, it’s early April, a breezy 37 degrees outside and there is a mix of snow and rain falling onto a muddy ground. It’s not pretty. That’s why I’m staying inside and directing all the heart eyes to these homemade mixed berry pop tarts, which are ultra-yummy and ultra-fun! Just what we need right now.
Here is what you can expect from these lil’ rectangular pastry BBs:
- A flaky, buttery, scratch-made pie crust
- A juicy, jammy berry filling made from fresh raspberries, blueberries and blackberries
- A sweet, fruity purple icing topped with sparkly sprinkles
- All the nostalgia of a homemade pop tart without all the processed junk
- A fun and easy baking project!
The filling and icing for this recipe are inspired by and adapted from a recipe developed by Amisha of The Jam Lab on the Driscoll’s website, and she absolutely nails the flavor (PS check out her website for the most incredible recipes and photos; she is amazing). The pastry crust is from yours truly (and may or may not be making an appearance in my cookbook!). Together, you’ve got a treat that’s perfect for breakfast, dessert or any chance you get in between.
Ingredients You’ll Need
While this recipe is easy, it does require a few components and steps and time (which makes it perfect for crappy weather days!). Here are the major ingredients needed to make the magic happen:
For the pastry crust —
- All-purpose flour
- Granulated sugar
For the berry filling —
- Fresh raspberries, blackberries & blueberries
- Granulated sugar
- Lemon juice
For the icing —
- Reserved berry filling
- Powdered sugar
How to Make Mixed Berry Pop Tarts
There are three main components to this recipe: the pastry crust, the berry filling, and the icing. To break it down even further, here’s the overview on how to make these tasty tarts. As always, remember to scroll all the way down to the bottom of this post for the full recipe with ingredient measurements + detailed instructions!
- Step One: Make the pastry crust. Mix the ingredients together in a food processor, then divide the dough in half, wrap in plastic wrap, and chill in the fridge for a couple hours. At this point, you can make the dough up to 3 days ahead of time!
- Step Two: Make the berry filling. Stir all the filling ingredients together, then cook it all in a medium saucepan until a loose jam forms. Set the filling aside to cool and thicken, then transfer to the fridge to chill.
- Step Three: Make the pop tarts. Roll out and cut the dough into rectangles. Brush half of them with egg wash, then top each with 1 heaping tablespoon jam filling. Top with a second rectangle; use a fork to seal the seams. Poke the top of each tart a few times with a fork, then brush egg wash all over the top. Transfer the tarts to the freezer for about 15 minutes.
- Step Four: Bake! Brush the chilled tarts with egg wash, then bake until the pastry is puffy and golden, about 25 minutes. Cool completely.
- Step Five: Make the icing. Use 1 tablespoon of the berry filling, strained, along with powdered sugar, milk and vanilla extract until a thick, smooth, purple icing forms. Top the fully cooled tarts with icing, then top with sprinkles, if desired.
- Step Six: ENJOY. Feel like a kid again. Be proud of your baking project.
Can I Make These Ahead of Time?
You can certainly make the pastry crust and filling ahead of time and then assemble when you’re ready to bake! The pastry crust will keep in the fridge for up to 3 days, and the berry filling will keep for up to 5 days.
Can I Swap the Berries?
I used an even amount of raspberries, blackberries and blueberries to make my filling, but you can adjust the amounts to your taste or use all of one type of berry — up to you!
How Do I Store and Reheat Homemade Pop Tarts?
For best results, keep the finished tarts stored in layers between parchment paper in an airtight container in the fridge for up to 3 days. To reheat, place one tart on a plate; microwave on High in 15-second increments until heated through.Print
From-scratch toaster pastries made with a homemade flaky pastry crust and wild berry filling + icing!
For the pastry crust:
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup vegetable shortening
- 1/2 cup to 2/3 cup ice water
- Egg wash (1 egg + 1 teaspoon water, beaten)
For the mixed berry filling:
- 2 cups fresh raspberries, blueberries and/or blackberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
For the icing:
- 1 1/2 tablespoons reserved mixed berry filling
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles, for topping (optional)
- First, make the pastry crust: In the bowl of a food processor, pulse flour, 2 teaspoons sugar, and 1 teaspoon salt until well-combined. Add cold butter cubes and shortening; pulse mixture repeatedly until butter and shortening are incorporated and butter is the size of small peas. Gradually pour in 1/2 cup ice water, pulsing mixture repeatedly, just until a dough comes together (if the dough seems dry, add in 1 to 2 tablespoons more ice water).
- Divide dough in half; transfer each piece to a sheet of plastic wrap. Gently pat each piece of dough into a disc shape, about 1 inch thick, and cover tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 3 days, before using.
- Next, make the berry filling: In a medium bowl, toss berries with 1/2 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla extract, cinnamon, and 1/2 teaspoon salt until well-combined. Allow to sit for 15 minutes so flavors can meld and berries begin releasing their juices. Transfer the mixture to a medium saucepan; heat over medium-high heat for 5 minutes or until the mixture begins to boil. Once boiling, use a potato masher or the back of a large spoon to mash berries as much as possible. Reduce heat to medium; cook berry mixture, stirring constantly, for 7 to 9 minutes more or until the mixture is thickened and resembles a loose jam. Transfer mixture to a clean medium bowl; set aside to cool completely at room temperature (mixture will thicken as it stands). Once cooled, cover and transfer the bowl to the fridge to chill until your pastry crust is ready.
- Next, assemble and bake the pop tarts: Line one large baking sheet with parchment paper. Set aside. Remove one dough disc from the fridge. On a lightly floured surface, use a rolling pin to roll out dough to a rough 9×12-inch rectangle, about 1/8-inch thick. Use a knife, pizza cutter or bench scraper to trim edges to form a perfect 9×12-inch rectangle. Cut dough into nine smaller rectangles, each about 3×4 inches. Transfer rectangles to lined baking sheet, spaced at least 1 inch apart. Transfer baking sheet to the fridge while you prepare the second dough disc.
- Using second dough disc, repeat Step 4. Remove baking sheet and cooled berry filling from the fridge. Brush each rectangle on the baking sheet with egg wash, then top each rectangle with approximately 1 heaping tablespoon berry filling, spreading to within 1/2-inch of the edges. Top each with remaining 9 rectangles to form tarts. Use fork tines to seal the edges, then poke a few holes on the tops of each tart. Brush the tops of each tart with more egg wash, then transfer the baking sheet to the freezer for 15 minutes to chill and set the tarts.
- Heat oven to 375°F. Once tarts are fully chilled, brush the tops again with egg wash. Bake for 23 to 27 minutes, rotating once halfway through baking, until pastry is puffed and golden. Cool tarts completely on the baking sheet.
- Meanwhile, make the icing: Press 1 1/2 tablespoons berry filling through a fine-mesh strainer into a medium bowl to remove seeds and bits (you should end up with about 1 tablespoon jam in the bowl).* Add powdered sugar, milk, and 1/2 teaspoon vanilla extract; whisk until a smooth, thick icing forms.
- Spoon and spread icing evenly over fully cooled tarts. Top with sprinkles, if desired. Allow icing to set completely before serving, about 20 to 30 minutes.
- *NOTE: You will have leftover berry filling; store covered in the fridge for up to 5 days and use to top waffles, pancakes, ice cream, etc.!
- Filling and icing recipe adapted from The Jam Lab.
- Store leftover pop tarts in an airtight container in the fridge for up to 3 days. To reheat, microwave on High in 15-second increments until heated through.
Keywords: wild berry filling, wild berry jam, triple berry jam, pastry crust, shortening pie crust, butter pie crust, berry icing, mixed berry jam