Homemade pop tarts are way easier to make than you might realise. They are really just free-form apple pies with a bit of added jam. They are so incredibly simple to make, but taste delicious. These apple strawberry homemade pop tarts are a massive hit in our house; they never last long! Oh, and they taste better than the original store bought pop tarts, if I do say so myself.
You could make your own shortcrust pastry, but I have kept it simple and used store bought frozen shortcrust pastry sheets. You can also mix up the flavour by using different flavoured jams. I have used strawberry jam in my homemade pop tarts, but blueberry or raspberry jam would be just as amazing. You could make Nutella pop tarts by omitting the apple and jam all together and filling them with Nutella.
You might also like to try the following budget friendly recipes:
- Healthy 1 ingredient homemade crackers
- Sugar free pineapple pikelets
- Chocolate caramilk balls – no bake recipe
To make these amazing apple strawberry homemade pop tarts, first pre heat the oven to 180c. Line two baking trays with baking paper and set aside. Take three sheets of shortcrust pastry from the freezer and leave a room temperature until defrosted.
Cut each pastry sheet in half length ways, then into thirds width ways, giving you 6 rectangles per pastry sheet. Half of these pastry rectangles will make the bases, and the remaining half will be the lids. All up you will have 9 pop tarts.
Put half a large tin of apple pie filling into a small mixing bowl, and add 2 heaped tablespoons of strawberry jam. Mix the pie filling and jam together until combined.
Divide the apple strawberry filling between 9 of the pastry rectangles. Top each apple topped base with one of the remaining pastry rectangles. Use a fork to press the edges down to seal the top to the bottom. Place on the prepared baking trays.
Bake the homemade pop tarts for around 35 minutes, or until golden and the pastry is cooked. Allow to cool completely. Once the pop tarts have cooled, it’s time to make the icing. Add 1 1/2 cups of icing sugar to a mixing bowl and add small amounts of water until a thick icing consistency has formed. If colouring the icing, add food colouring at this point and mix until evenly coloured. Spread the icing over each pop tart, and top with sprinkles if using.
- 3 sheets shortcrust pastry
- 1/2 800g tin apple pie filling
- 2 heaped tablespoons strawberry jam
- 1 1/2 cups icing sugar
- Sprinkles, to decorate
Preheat the oven to 180c. Line two baking trays with baking paper and set aside.
Defrost the 3 sheets of shortcrust pastry at room temperature. Once defrosted, cut each sheet in half lengthways, then into thirds widthways. You will end up with 6 pastry rectangles per pastry sheet.
In a small bowl, combine the apple pie filling and strawberry jam. Divide the apple mixture between half of the pastry rectangles. Place the remaining pastry rectangles on top of each base. Press down the edges of each pop tart with a fork to seal the base to the top.
Place the pop tarts on the prepared baking trays and bake for around 35 minutes, or until golden and the pastry is cooked. Allow to cool completely.
Once the pop tarts have cooled, add the icing sugar to a mixing bowl. Add water, a little at a time, until you have a thick icing consistency. If you are using food colouring, add it at this point and mix until evenly coloured.
Top each pop tart with icing, then decorate with sprinkles if using.