Berry Pop Tarts Recipe

    9 Servings


For the Filling:
  • 1 1/2 cups Berries, Fresh or frozen
  • 1 teaspoon Lemon Juice
  • 1-2 tablespoons Granulated Sugar
  • 1/2 tablespoon Cornstarch
For the Pastry:
  • 2 cups All-Purpose Flour, 10 ounces or 280 grams
  • 1/4 teaspoon Salt
  • 1 teaspoon Granulated Sugar
  • 3/4 cup Unsalted Butter, Plus 2 tablespoons, cold and cut into cubes
  • 4-5 tablespoons Ice Water, 60-75 milliliters
For the Frosting:
  • 1 cup Powdered Sugar, 4 ounces or 113 grams
  • 1-2 tablespoons Milk
  • 1/4 teaspoon Pure Vanilla Extract


  1. Make the filling: in a medium saucepan toss together the berries, lemon juice, sugar and corn starch. Cook, stirring, over medium heat for 4-5 minutes or until the berries break down and the sauce thickens slightly. Let it cool completely.
  2. Make the pastry - in the bowl of a food processor, combine the flour, salt and sugar. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add 4 tablespoons of ice cold water and pulse until the mixture is evenly moistened and starts to come together.
  3. If it is still really dry add the remaining 1 tablespoon of water. Divide the pastry in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour.
  4. On a lightly floured surface, roll out one piece of the chilled pastry until it is very thin, and cut out nine 3x5 inch rectangles (there will be just enough pastry for 9 pieces, you will have to re-roll the scraps once or twice to get them all).
  5. Lay the rectangles on a parchment lined baking sheet. Spoon 1 1/2 tablespoons of the berry filling onto each rectangle, leaving the edges bare. Roll out the other half of the pastry and cut out the top rectangles, laying them over top of the filling.
  6. Seal the edges of the pop-tarts with a fork, and poke several holes in the tops with a toothpick to vent. Place the baking sheet in the freezer for 1-2 hours to chill.
  7. Preheat the oven to 375°F. Bake the pop-tarts for 25-30 minutes. Let them cool on the baking sheet for 10 minutes and then carefully move them to a wire rack to cool completely.
  8. Whisk together the powdered sugar, milk and vanilla until the frosting is the desired consistency (start with 1 tablespoon of milk, add more if needed) and spoon the frosting onto the cooled pop tarts. Top with sprinkles if desired.


  • Any combination of berries works well that you like, I used a mix of strawberries, raspberries and blueberries.
  • I found the filling sweet enough with just 1 tablespoon of sugar, but it will depend a bit on your berries, add another tablespoon if you want it sweeter.


Cooking Method:
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Related Recipes:
Breakfast Recipes, Brunch Recipes, Family Meals and Snack Recipes, Baked Recipes, Baking Recipes, Fruit Recipes, Snack Recipes, Lunchbox Recipes, Berry Recipes, Jam Recipes
Recipe Yields:
9 pop tarts
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Stacey Mebs
Recipe Yields: 9 pop tarts
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 70 minutes

Nutrition Facts

Serving Size 1 pop tart
Servings Per Recipe 9

Amount Per Serving
Calories from Fat 124
Calories 306

% Daily Value*
Total Fat 16g
  Saturated Fat 10g
Sodium 67mg
Total Carbohydrate 35g
  Dietary Fiber 1g
  Sugars 13g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!