Raspberry Jam Pop Tarts

raspberry jam pop tarts bring crisp, buttery edges and a bright berry center to the breakfast table without a long dough project. These homemade raspberry pop tarts use refrigerated pie crust, so the pastry stays wonderfully flaky while a quick cornstarch-thickened seedless jam makes the filling glossy, spoonable, and much less likely to escape.

Each pastry is sealed with a fork-crimped border, baked until deeply golden, then topped with a vanilla glaze and red sprinkles. You get six generous, oven-baked treats with the charm of a toaster pastry and the texture of a little hand pie.

Why These Raspberry Jam Pop Tarts Work

The shortcut is refrigerated pie crust, but the method still uses the details that make a hand pie successful: cold pastry, a restrained amount of filling, and a firm seal. Cornstarch keeps the jam from flowing like a sauce, while cooling it protects the crust from soft spots. That combination gives you flaky raspberry pastries with a clean slice instead of a sticky puddle.

A brief chill after shaping firms the butter again. In the oven, that cold butter creates flaky layers while vent holes release steam. The result is a crisp edge, a tender center, and enough structure to lift the pastry without it bending.

Raspberry Jam Pop-Tarts

Six flaky, oven-baked pastries made with refrigerated pie crust, thickened seedless raspberry jam, vanilla glaze, and red sprinkles.

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Prep Time 25 minutes mins

Cook Time 24 minutes mins

Additional time 31 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 pastries

Course: Breakfast, Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Pastry

• 1 package (2 crusts) refrigerated pie crusts kept cold
• 1 tablespoon all-purpose flour for rolling

Raspberry Filling

• 1/2 cup seedless raspberry jam
• 2 teaspoons cornstarch
• 1 tablespoon cold water

Egg Wash

• 1 large egg
• 1 teaspoon water

Vanilla Glaze

• 1 cup powdered sugar sifted
• 1 1/2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons red sprinkles

Equipment

• rimmed baking sheet
• parchment paper
• small saucepan
• Rolling Pin
• Fork
• cooling rack

Method

 

1. Whisk cornstarch with cold water in a small saucepan, stir in the seedless raspberry jam, and cook over medium-low heat for 2 to 3 minutes until glossy and thick. Scrape into a shallow bowl and cool until no longer warm.
2. Heat the oven to 350 F and line a rimmed baking sheet with parchment. Unroll both cold pie crusts on a lightly floured surface and cut six matching rectangles, about 4 by 5 inches each.
3. Arrange three rectangles on the sheet. Spoon about 1 1/2 tablespoons of cooled jam into the center of each, leaving a clean 1/2-inch border. Beat the egg with water and brush the border lightly.
4. Lay the remaining rectangles over the filling and press around the edges to push out air. Crimp all four sides firmly with a fork, wipe away any jam on the rim, and poke 3 or 4 small vent holes in each top.
5. Brush the tops with egg wash and chill the tray for 10 minutes. Bake for 22 to 24 minutes, rotating once, until the edges and bottoms are golden brown. Cool on the sheet for 10 minutes, then move to a rack.
6. Whisk the sifted powdered sugar, milk, and vanilla into a thick glaze. Spread it over the cooled pastries, keeping the crimped rim visible, then add red sprinkles. Let the glaze set for at least 20 minutes.

Notes

• Store glazed pastries in a covered container at room temperature for up to 3 days.
• Freeze assembled, unbaked pastries for up to 1 month, or freeze baked pastries without glaze for up to 1 month. Thaw baked pastries overnight before glazing.
• Warm at 300 F for 8 to 10 minutes, or microwave briefly; do not use a toaster.

Ingredient Notes

• Refrigerated pie crust: Use two round crusts from the refrigerator case, not puff pastry. Let the dough soften only enough to unroll without cracking, following the refrigerated pie crust instructions, then keep the cut and assembled pastries chilled so they retain their shape and bake into flaky layers.
• Seedless raspberry jam: Cornstarch and water turn smooth ruby jam into a filling that stays put. Seedless jam spreads evenly without sharp bits breaking the seal.
• Egg wash and glaze: Egg wash seals and browns the pastry; sifted sugar, milk, and vanilla make a spreadable glaze. Red sprinkles add the nostalgic finish.

How to Make Raspberry Jam Pop Tarts

Work with one pastry at a time: fill, brush, top, press, and crimp. If jam reaches the rim, wipe it away so the egg wash can glue pastry to pastry. A ruler or straight-edged bench scraper helps you cut matching rectangles, which makes the top and bottom line up neatly.

For a firm glaze, add milk by the teaspoon. It should fall in a slow ribbon and hold a line for a few seconds. Spread it toward, but not over, the crimped edge so the fork marks stay crisp.

If your kitchen is warm, return the tray to the refrigerator whenever the dough starts to feel soft. Cold pastry is easier to move, keeps the filling pocket defined, and gives the baked layers a better lift. Let the pastries cool fully before glazing; otherwise the icing can melt into the crust instead of setting into a neat, opaque layer.

More Recipes to Try

If you enjoy homemade pastries and bright fruit flavors, these reader-friendly ideas are a natural next stop.

• homemade strawberry pop tarts — it offers another fruit-filled toaster pastry variation.
• strawberry puree guide — it explains a related berry ingredient.

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Save This Recipe

Save these raspberry jam pop tarts to your breakfast and baking boards so you have an easy pie-crust treat ready for the next craving.