Cherry Lime Pop Tarts
These sweet cherry pop tarts have a hint of lime and a generous drizzle of homemade icing that you'll want to eat with a spoon.
Ingredients
Pastry Dough
- 2 cups all-purpose flour plus more for rolling dough
- 1 Tbsp granulated sugar
- 1/2 tsp salt
- 1 cup 2 sticks unsalted butter, chilled and cut into pieces
- 1 large egg
- 1 Tbsp whole milk
Cherry Lime Jam
- 1 lb. pitted cherries roughly chopped
- 1/2 cup granulated sugar
- 2 Tbsp freshly squeezed lime juice
- 1 tsp lime zest
Cherry Icing
- 3/4 cup fresh cherries pitted
- 1 Tbsp whole milk
- 2 cups confectioners' sugar
Final Touches
- 1 large egg
Instructions
Cherry Lime Jam
- Add all ingredients to a medium saucepan over medium-high heat. Stir occasionally while mixture comes to a boil. Reduce heat to medium-low.
- Let mixture simmer while occasionally stirring. If you want a jam that's less chunky, you can gently mash the mixture with a potato masher while it cooks. Let cook for about 20-25 minutes, until jam thickens and/or is at 220 degrees on a candy thermometer.
- Remove from heat and transfer jam to a mason jar, seal, and place in fridge to cool completely.
Pastry Dough
- Place flour, sugar, and salt in the bowl of a food processor and pulse to combine. (note if you don't have a food processor, you can do this in a large bowl with a pastry blender or your fingers).
- In a small bowl, lightly beat one egg and mix in milk. Pour this into the food processor, Add in the butter and pulse until dough just comes together.
- Remove dough to lightly floured surface and knead a few times to bring together into a smooth disc. Wrap in plastic wrap and chill dough for about 30 minutes.
Cherry Icing
- Add cherries and milk to blender and process until fairly smooth (it's OK if there are still some pieces of cherry).
- Add half the confectioners' sugar to to the cherry mixture. Pulse to combine. Add the remaining confectioners' sugar and pulse until smooth.
Putting It Together
- Roll dough to about 1/8" thickness (you can divide dough into two portions to make rolling out easier) and cut out rectangles about 5" by 3 1/4" (I cut a large index card in half and used it as a stencil so they'd all be even). Re-roll dough scraps to utilize all of the dough. You should get about 20 rectangles. Place rectangles on parchment paper-covered baking sheet and chill for another 30 minutes.
- Pre-heat oven to 350°.
- Spoon about a Tbsp of cherry lime jam to the center half of the rectangles and cover each with a remaining rectangle. Using a fork, crimp the edges of each pop tart and cut a couple slits in the middles to let air escape when baking. Lightly beat remaining egg in a small bowl and then brush each pop tart with egg wash.
- Bake pop tarts for about 20 minutes, until they're just turning golden brown. Remove from oven and let cool in pan for a few minutes before moving to wire racks to cool completely.
- Once pop tarts are cooled, drizzle icing over the top and top with sprinkles, if desired.
