Peach Pop Tarts Classic (Printable Version)
Buttery pastries filled with peach compote, baked until golden and drizzled with vanilla glaze.
# What You Need:
→ Pastry Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 6 to 8 tablespoons ice water
→ Peach Filling
06 - 1 1/2 cups peeled, finely diced fresh or canned peaches
07 - 1/3 cup granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon
→ Assembly and Glaze
11 - 1 egg, beaten for egg wash
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1 to 2 tablespoons peach jam or puree, optional
# How To Make It:
01 - In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently just until the dough comes together. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - While the dough chills, combine the diced peaches, granulated sugar, lemon juice, and cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir it into the peach mixture. Continue cooking for 2 to 3 minutes until the filling thickens. Remove from heat and let cool completely.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
04 - On a lightly floured surface, roll out each chilled dough disc to 1/8-inch thickness. Cut each disc into 8 rectangles, approximately 3 by 4 inches, yielding 16 total rectangles.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto each rectangle, leaving a 1/4-inch border around the edges. Brush the borders lightly with beaten egg. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the edges with a fork to ensure they stay closed.
06 - Brush the tops of each assembled pastry with the remaining egg wash. Use a fork to poke 2 to 3 small holes in the top of each pastry to allow steam to escape during baking.
07 - Bake in the preheated oven for 18 to 22 minutes, or until the pastry is golden brown. Transfer to a wire rack and allow to cool completely before glazing.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and drizzly. Spoon or drizzle the glaze over the cooled pastries. Let the glaze set for 15 to 20 minutes before serving.
# Helpful Hints:
01 -
- That buttery, flaky crust is leagues beyond anything from a foil wrapper, and once you taste the difference, you will be converted for life.
- The peach filling tastes like summer jam compressed into a hand held pastry, and kids devour them without realizing you made everything from scratch.
02 -
- If your filling is even slightly warm when you assemble, the butter in your pastry will melt and you will lose every bit of flakiness.
- Cornstarch must be mixed with cold water before adding to hot fruit, or you will end up with lumpy, cloudy filling instead of glossy.
03 -
- Chill your bowl and pastry cutter in the freezer for ten minutes before making the dough to keep the butter cold longer.
- Rolling the dough between two sheets of parchment prevents sticking without adding too much extra flour, which can make the pastry dry.