Homemade Made Easy: End of the Summer Flaky Peach Pop Tarts

August 24, 2017

The obsession with homemade pop tarts started for me when I was working in a bakery / coffee shop in Phoenix. The bakers always made the best, flaky pop tarts that flew out of the pastry case within minutes.

I had seen first hand how lengthy the process was when you’re making homemade preserves and dough and always chalked it up to being a little outside my comfort zone when it came to baking at home.

This was before I experimented with puff pastry. What a game changer.

By eliminating one of the lengthier steps in the process I started making pop tarts at home and was always so pleased with the outcome. The recipe below includes a step by step process to making your own preserves as well, but you can absolutely pick up a pre-made jar and make it even easier. My favorite from the store have always been Bonne Maman. You can of course swap out the peach preserves for any other flavor you’d like and make this recipe work all year round. Hope you enjoy!

End of the Summer Flaky Peach Pop Tarts

+ 2 sheets of puff pastry, store bought is great
+ 1 c peach preserves
+ raw sugar
+ egg wash

for the preserves

+ Roughly chop 2 peaches.
+ Put in pot with 1 T sugar.
+ Cook down peaches until they are broken down.
+ Drain majority of excess water.
+ Bring back to a low heat and add the juice of 1 lemon and 1/2 c sugar.
+ Mix & mash the peaches.
+ Cook for another 5 minutes.
+ Let cool completely before using. (this can be made in advance)
*Remember, store bought is perfectly fine here!

for the pop tart

+ Preheat over to 350.
+ Defrost puff pastry.
+ Prepare your egg wash by whisking 1 egg and 1 tsp of milk or water.
+ Take 1 sheet and set on your lines baking sheet.
+ Brush entire surface with egg wash.
+ Smear preserves leaving a little room around the edges.
+ Take other piece of puff pastry and egg wash.
+ Place the egg washed side face down on top of other sheet.
+ Press edges with your fingers.
+ Take a fork and using the tip, go around the whole tart pressing down to ensure it is sealed (and its pretty).
+ Egg wash the top and spring with raw sugar.
+ Bake for 30 minutes, rotating half way.

The end product should be golden brown, flaky and huge. If you choose to make a glaze combine lemon juice & powered sugar until desired consistency is reached. Drizzle on top after letting it cool!

Recipe development & baking by Punch & Pastry, photography by Amy Frances.

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