Cherry Pop Tarts
Homemade Cherry Pop Tarts are a fun take on a childhood classic featuring a flaky crust and a homemade filling from seasonal cherries. Store bought can’t begin to compare...trust me! Enjoy this recipe before cherry season is gone!
Ingredients
Cherry Pop Tart
- 2 cups fresh pitted cherries, cut in half
- 1 tablespoon fresh lemon juice
- ¼ cup sugar
- 1 1/2 teaspoons corn starch
- 1 tablespoon water
- 2 sheets puff pastry dough, thawed (450 g)
- 1 egg, beaten* (optional)
Cherry Glaze
- 1 cup icing sugar
- 1-2 tablespoons almond milk (or other milk)
- ¼ teaspoon almond extract
- ¼ teaspoon cherry filling or cherry juice (from above, without cherries)
Instructions
Make the Cherry Filling
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Add the cherries, lemon juice and sugar to a saucepan over medium heat and cook until bubbly and the cherries have softened, about 5-7 minutes. Whisk together the corn starch and the water in a small glass or bowl, add to the cherries and simmer until it thickens, around 2 minutes. Remove from the heat and set aside to cool.
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Preheat the oven to 400 F. Cut the thawed pastry sheets into 8 rectangles each: place 8 rectangles onto a baking sheet lined with parchment paper (you may need 2 baking sheets depending on the size).
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Spoon 1 1/2 tablespoons of the prepared filling onto the middle of each pastry rectangle on the baking sheet. Top with the other half off the pastry rectangle and press the edges together. Seal the edges of each pop tart with a fork.
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Lightly brush the tops of the pop tarts with beaten egg (optional). Bake for around 12-15 minutes or until golden brown. Set the pop tarts on a cooling rack to cool.
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Once cooled, mix together all of the glaze ingredients and drizzle the pop tarts with the glaze before serving.
Recipe Notes
*you can use melted butter instead