WEB Homemade Pop Tart Photo-3

Homemade Strawberry Pop-Tarts

These pop tarts do take longer than opening an aluminum foil packet, but it’s worth the effort! While not entirely made from scratch, these DIY pop tarts are totally as good- if not better- than the store bought kind. And I say this as a fan of store bought pop tarts.

They’re my guilty pleasure.

I totally know that they’re not good for me. And I know that waking up to a rectangular brick of sugar is not the best way to start the day. But I do it anyways because I love pop tarts. And, as far as I’m concerned, there’s only one flavor.

Strawberry. With frosting- because duh! Everything’s better with frosting!

But this recipe, even though it takes more than 10 seconds to “make,” is really good. And pretty simple, too. All it takes is the fruit jam, in the flavor of your choosing, and a little cornstarch to hold the jam together. Spread the jam on a store bought pie crust and seal the edges nice and tight with an egg and a fork. Oh, confectioners’ sugar and heavy cream for a frosting- cause it has to be frosted.

No question.

In fact, this frosting is actually better than the store bought kind. Because it has jam inside the frosting, so even the frosting tastes like strawberries! It’s a truly magically thing to behold. Or, for your tongue to behold. Anyways, you get my point. It’s absolutely delicious and you should try one right now.

And don’t forget to garnish with some sprinkles! ☺

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Homemade Strawberry Pop Tarts


Units Scale

Pop Tarts:

  • 2 Pie Crusts, premade
  • 1/2 c Fruit Jam
  • 1 tbsp Cornstarch
  • 1 Egg


  • 1 c Confectioners’ Sugar
  • 1 tbsp Heavy Cream
  • Sprinkles, for garnish


Pop Tarts:

  1. Preheat the oven to 400 degrees.
  2. Combine the jam and cornstarch in a small bowl and mix well.
  3. In a separate bowl, whisk the egg.
  4. Lay the pie crusts flat and cut off the round edges to create a 9 inch square. If necessary, roll the crust wider with a rolling pin and some flour.
  5. Cut the square into three strips, each 3 inches wide.
  6. Spread 1-2 tablespoons of the jam mixture onto one end of each strip, avoiding the edges.
  7. Brush the egg onto the edges of the pie crust, creating a perimeter around the jam.
  8. Fold the strip in half, so the jam is covered. Use a fork to press the edges on all four sides together.
  9. Bake for 15-18 minutes or until the pie crust turns golden brown.
  10. Remove from heat and allow to cool.


  1. Combine the confectioners’ sugar, heavy cream, and jam. Mix well.
  2. Spread the frosting over the cooled tarts and garnish with sprinkles.

Thanks to Pioneer Woman for the recipe!

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