Peach Pop Tarts Classic (Print version)
Buttery pastries filled with peach compote, baked until golden and drizzled with vanilla glaze.
# What goes in:
→ 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)
# Cooking steps:
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, 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.
04 - On a lightly floured surface, roll each dough disc out to 1/8-inch thickness. Cut into 16 rectangles, approximately 3 by 4 inches each.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto each rectangle, leaving a small border around the edges. Brush the borders lightly with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the edges with a fork to secure.
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 one to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes until the tops are golden brown. Transfer to a wire rack and let cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and pourable. Drizzle the glaze over the cooled pastries. Allow the glaze to set for 10 to 15 minutes before serving.
# Tips from flavorandfeast:
01 -
- The buttery, flaky crust comes together with just five pantry staples and a little patience.
- That peach filling tastes like summer jam stuffed into a pastry you actually want to eat warm.
02 -
- If your filling is even slightly warm when you assemble, the butter in your dough will melt and you will lose every bit of flakiness.
- Poking steam holes is not optional, sealed pastries puff up like pillows and then collapse into sadness.
03 -
- Roll the dough between two sheets of parchment paper to avoid adding extra flour and toughening the crust.
- Dust your work surface with powdered sugar instead of flour for a slightly sweeter, more tender edge.