Easy Homemade Sourdough Pop Tarts with a Jam Filling
These Easy Homemade Sourdough Pop Tarts with Jam Filling are made with simple ingredients you likely already have in your kitchen. The buttery crust bakes up with beautifully flaky layers, perfectly complementing the rich, sweet filling of your favorite jam.
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Servings: 0
Ingredients
For the pastry dough:
- 2 cups 240g all-purpose flour (soft white milled wheat can be used in place of the all purpose flour)
- 1 tablespoon sugar optional, for a touch of sweetness
- ¾ teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cubed or grated
- ½ cup 100g sourdough discard (unfed)
- 1 –4 tablespoons ice cold water only if needed
For the filling:
- ⅓ to ½ cup of your favorite jam strawberry, raspberry, blueberry, etc.
For the Top of the Pop Tarts:
- 1 egg beaten (for egg wash)
For optional glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles optional
Instructions
- In a medium bowl, whisk together the flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers, or a food processor until the mixture resembles coarse crumbs. You could also use a cheese grater to grate your butter for a flakier sourdough pie crust.
- Cut in the cold butter using a pastry cutter or your fingers, or a food processor until the mixture resembles coarse crumbs. You could also use a cheese grater to grate your butter for a flakier sourdough pie crust.
- Add sourdough discard and mix until a dough forms. If needed, add 1 tablespoon cold water at a time until the dough holds together. The dough should come together without being "wet".
- Divide the dough in half, shape into rectangles, wrap, and refrigerate for 1 hour (or overnight for a long fermentation--see tips).
- On a floured surface, use a rolling pin to roll out half of the tart dough into a large rectangle shape (about ⅛ inch thick).
- Trim edges with a sharp knife and cut into even rectangles (around 3" x 4"). Use a bench scraper if needed.
- Place half of the rectangles on a lined baking sheet. Add 1 tablespoon jam to the center of each, leaving space around the edges.
- Top with remaining rectangles. Use a fork to crimp edges and seal. Poke the tops gently with a fork to let steam escape.
- With a pastry brush, brush the egg wash over the tops of the unbaked pop tarts. Preheat oven to 350°F. Bake for 20–25 minutes or until golden brown.
- Let the pop tarts cool slightly on a cooling rack. Mix glaze ingredients in a small bowl until smooth and drizzle over top of the pop tarts. Add sprinkles if you're feeling festive!
Notes
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- Use homemade jam or low-sugar versions for a lower sugar option.
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- These freeze well! Freeze unbaked tarts and bake straight from frozen (add a few extra minutes). Or freeze baked pop tarts! When ready to enjoy, remove pop tarts from freezer and allow them to sit out at room temperature for about 10 minutes, then toast in the oven as desired. If you prefer using your toaster, I would refrain from icing them until after you toast them.
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- The pastry part of the pop tarts can be made with all purpose flour or fresh milled wheat berries for some extra nutritious goodness!
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- If you are choosing to long ferment the dough, you can do so before filling it with jam. Simply place the pie dough rectangles in the fridge for an overnight fermentation.
- Letting the dough rest in the fridge for a longer period (12-24 hours) enhances the flavor, thanks to the sourdough starter.