Friday was an unusually cool summer day here in Boise (our high was mid 60s!), which I thought would be perfect weather for spending the afternoon at the orchard picking cherries! We always have an absolute blast going out to the country for a few hours and enjoying the tranquility – and my kids love getting to feel like little farmers for the day!
What is almost as fun as picking the cherries is eating them once we get home – and making delicious treats! I thought it would be really fun to make some homemade pop tarts with our harvest and found this recipe which I modified with just a few little tweaks. I’m not gonna lie…these are labor intensive and take a long time to make! (Next time I would make the crust and filling at night & refrigerate overnight, then assemble & bake in the morning). That said my husband said these are one of the best treats I’ve ever made!
HOMEMADE CHERRY POP TARTS
- 2 cups all-purpose flour
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, diced and frozen
- 1/2 cup ice water
- 4 cups fresh cherries, pitted
- 1/2 cup granulated sugar
- 4 teaspoons fresh squeezed lemon juice
- pinch salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 large egg, beaten
- 1 tablespoon water
- 1 tablespoon sugar
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 tablespoon vanilla extract
- Pink food coloring
Make the dough:
- In food processor, mix flour, salt, and sugar together by pulsing a few times. Add the frozen diced butter & pulse until coarse crumbs form. Set the food processor to low and add the water in small amounts at a time until dough comes together. Do not over-work the dough (you want to see bits of butter within the dough). Wrap the ball of dough in plastic wrap and refrigerate for at least one hour to overnight.
Make the filling:
- In a small saucepan, stir together the cherries, sugar, lemon juice, and salt and cook for 3-4 minutes, or until the cherries are soft and bubbly. Lower heat. Whisk together the cornstarch and water, and stir into the cherry, stirring constantly and slightly mashing cherries with spatula or wooden spoon, until a thick jam forms. Remove from the heat, transfer to a bowl, and refrigerate for at least 30 minutes to cool.
- On a lightly floured surface, roll dough with a rolling pin into a large rectangle, about 1/4 inch thick. Use a pizza cutter or sharp knife to cut the dough into 3×4 inch rectangles. This should make a total of about 20 rectangles. Place 10 rectangles on a parchment lined baking sheet.
- Whisk the egg and water together, then lightly brush the edges of the dough on the 10 rectangles. Place 2 tablespoons of cherry filling in the center of each rectangle. Lay another rectangle on top, pressing the edges with your fingers and then crimping with a fork. Continue with remaining pop tarts. Refrigerate for 20 minutes, along with the remaining egg wash.
- While the pop tarts chill, preheat the oven to 400 degrees F with rack placed in the center of the oven.
- When the pop tarts are ready to bake, lightly brush the tops with the egg wash and sprinkle the tops with sugar. Use a fork or skewer to poke small holes on the top of the dough to allow the steam to escape. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool before glazing.
Make the glaze:
- In a bowl whisk together powdered sugar, milk, and vanilla extract. Add a drop or two of pink food coloring. Drizzle over cooled pop tarts and top with sprinkles.
*Note – I use this cherry pitter and I highly recommend it!