Strawberry Toaster Tarts

Homemade Strawberry Poptarts @fifteenspatulas

Raise your hand if you ate those toaster tarts as a kid.


Oh how I loved those things.

But you know, your tastes get a little more sophisticated as you grow up.

And these toaster tarts address that.

Pop tarts from Scratch at home

These are the adult version of toaster tarts, and are basically a hand pie with glaze on top.

In the middle use your favorite jam, and make sure it’s a GOOD jam.

If you wanted to make the filling a little less sweet and a bit more substantial, you could try chopping up some strawberries and cooking them with the jam. Mmm.

How to Make Homemade Pop Tarts @fifteenspatulas

These toaster tarts start out with pie crust. Not anything fancy, just an all-butter, flaky pie crust, which you roll out into a rectangle and cut into squares.

Homemade Poptarts Recipe

Brush half of the squares with egg wash. This will help the top stick.


Spread your choice of jam out onto the squares, making sure to leave a border around the edges.

Strawberry Poptarts

Place a square on top and start crimping the edges with a fork.

Strawberry Poptarts

Once the tarts are crimped shut, they’re ready to head into the oven.

Homemade Pop tarts

Let the tarts cool, then cover in a confectioner’s sugar glaze and add sprinkles, just because you can.

pop tarts

Enjoy! Oh, and don’t put these in the toaster ;)

Strawberry Toaster Tarts

Yield: 6 toaster tarts

Strawberry Toaster Tarts


    For the pie crust:
  • 10 oz flour
  • 1 oz confectioner's sugar (1/4 cup)
  • 1/2 tsp salt
  • 10 tbsp unsalted butter, cold and cubed
  • 1 egg yolk
  • 1/4 cup skim milk
  • 2-3 tbsp cream
  • For the filling:
  • 1 cup strawberry preserves
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • egg wash (1 egg, beaten)
  • For the glaze:
  • 4 oz confectioner's sugar (1 cup)
  • 2 tsp milk
  • 2 tsp light corn syrup
  • sprinkles


  1. For the pie crust, place the flour, confectioner's sugar, and salt in a food processor. Pulse five times to aerate and combine the ingredients.
  2. Add the cold butter to the food processor and pulse about ten times until the butter is broken down into pea sized pieces. Add the egg yolk, milk, and 2 tbsp of cream and pulse just enough to distribute the liquid and bind the dough. Do not overpulse, this will make your crust tough and chewy instead of flaky and tender. If needed, add more cream.
  3. Shape the dough into a rectangle or disk, and refrigerate the dough for 1 hour.
  4. For the filling, place the strawberry preserves in a saucepan and heat over medium until it loosens and flows easily (about 3-4 minutes). Meanwhile, whisk the cornstarch with the vanilla extract and 1 tsp water until smooth, then add the cornstarch slurry to the jam. Cook over medium heat for another 5 minutes until thickened, then remove from the heat.
  5. Preheat the oven to 375 degrees F.
  6. To assemble the toaster tarts, work with half the dough at a time. Roll the first set of chilled dough out into a rectangle. Cut into 6 squares, then brush half of the squares with the egg wash. Add a few spoonfuls of the strawberry filling, leaving a border around the edges. Cover each square with a remaining dough square, and crimp all the way around with a fork. Bake for 17-20 minutes until golden brown. Repeat with the remaining dough.
  7. For the glaze, mix all glaze ingredients together (except the sprinkles) and drizzle it onto cooled toaster tarts. Add the sprinkles.


Recipe adapted from Leite's Culinaria, who adapted it from Williams-Sonoma: Home Baked Comfort.

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

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26 comments… add one

Leave a Comment

  • avatar Sarah from 20something cupcakes June 1, 2012, 12:46 pm

    These are amazing! They look just like the real thing!

    • avatar Joanne Ozug June 1, 2012, 4:02 pm

      Thanks Sarah! They were a ton of fun to make (and eat)!

  • avatar Erin @ Dinners, Dishes, and Desserts June 1, 2012, 1:06 pm

    Cute! My son would love these! I have stopped buying them for him :)

  • avatar The Food Hunter June 1, 2012, 3:09 pm

    OMG!! they look just like what I remember from my childhood. I used to eat these all the time.

  • avatar Dawn (Dawn's Recipes) June 1, 2012, 3:27 pm

    I must admit, I never liked strawberry poptarts as a kid. I thought they were too fake tasting, so I stuck with the chocolate. But THESE! Oh my! I can put actual made-with-real-fruit preserves in them, so they MUST taste better! I can’t wait to try!

    • avatar Joanne Ozug June 1, 2012, 4:04 pm

      I ate the chocolate ones, but I can’t say those resembled chocolate at all either HAHA! Yeah, you could do some cooked down strawberries in here too to make it a bit more “fruity.” Let me know how it goes =)

  • avatar Erin Motz June 2, 2012, 10:21 am

    What a great idea! Whenever I see these as being homemade, it intimidates me because I think, “WOW these must be time intensive!” But really, they look super easy! Gonna pack this recipe away for a rainy day ;)

    • avatar Joanne Ozug June 2, 2012, 12:06 pm

      Hey Erin! I made these on a stormy rainy day and it was a lot of fun to make! Hardly noticed the bad weather =)

  • avatar The Squishy Monster June 3, 2012, 3:18 pm

    Love it, Jo! I’m especially diggin’ the nonpareils. Hope you’re having a great weekend!

  • avatar Ann June 3, 2012, 6:46 pm

    Joanne – these are PERFECT! The photos are also stunning! I’ll take two!

  • avatar Tommy June 3, 2012, 6:49 pm

    I LOVED pop tarts as a kid!! I never really liked the fruity flavors … I always preferred the chocolate ones, and this random s’mores flavored one. But in my later years (and college) I discovered I actually liked the fruity ones more. And I have a hunch I’d like these a lot. Great stuff.

  • avatar Meg June 4, 2012, 2:13 pm

    Delicious times ten million! A place in D.C., Ted’s Bulletin, makes homemade Pop-Tarts — and they are fabulous. Will have to try yours sometime, and the sprinkles are great!

  • avatar Kim June 5, 2012, 7:41 pm

    These look yummy…I have 2 kids who are gluten free and plan to give these a try (in GF version) for them…I will update you how they turn out!

    • avatar Joanne Ozug June 6, 2012, 12:47 pm

      Oh do you have some kind of special gluten free flour? I’ve always wondered how people allergic to gluten make things like pie crust! I’ve seen more Bob’s Red Mill stuff at the store lately though =)

  • avatar shelly (cookies and cups) June 6, 2012, 9:32 am

    I just found your site through Ziplist…so so cute!

    • avatar Joanne Ozug June 6, 2012, 12:44 pm

      Thanks so much Shelly! Hope you enjoy Fifteen Spatulas =)

  • avatar Sue June 11, 2012, 10:15 am

    These look heavenly, can’t wait to try them. Just wondering if can you make them ahead and keep them in the freezer? They’d be great to pull out when you have company or want to give your family a treat during the week. Thanks for posting!! Love your site!

    • avatar Joanne Ozug June 11, 2012, 11:10 am

      Hi Sue, you know, I’ve never tried it. I could see it going well since pie crust freezes well, but I could also see the jam potentially bursting out? I really think it could go either way. If you try it please let me know!

  • avatar Kim June 12, 2012, 5:39 pm

    I just made them GF…I purchased pre made GF pie crusts (unbaked) from Kinnick Kinnick foods at my local health food store, rolled the crusts into balls and followed your recipe except I used raspberry preserves and added some fresh raspberries to it. I tried them and they were delicious! A real treat for my daughter who has celiac disease and is unable to process gluten

  • avatar brighteyedbaker June 14, 2012, 9:05 pm

    I just made pop tarts a few weeks back, and I thoroughly enjoyed them :) Just because we aren’t kids anymore, that doesn’t mean we can’t crave “kid” foods, right? Of course, when you’re making these items from scratch, it becomes even tastier than it was as a kid, which makes it all the better!

    • avatar Joanne Ozug June 14, 2012, 10:55 pm

      Do you have the recipe on your blog? Would love to check out your version!

  • avatar Rachel@CouponingBioTwins November 10, 2013, 10:42 pm

    When referring to cream for the pie crust, what specifically do you mean? I’m not familiar with making crust from scratch but I am excited to try it. :)

    • avatar Joanne Ozug November 12, 2013, 9:31 am

      Hi Rachel, heavy whipping cream. If you must, you can use water but it will be less rich. Good luck making the crust, just make sure not to overwork the dough and keep everything chilled. Enjoy!

  • avatar Linda roe May 29, 2014, 7:10 am

    I would like to know about apple toaster tart? How would you do the apple. Please


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