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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.
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Prep Time 1 hour
Cook Time 20 minutes
Chill Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: French
Ingredients Method

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

Method
 

Cherry Lime Jam
  1. Add all ingredients to a medium saucepan over medium-high heat. Stir occasionally while mixture comes to a boil. Reduce heat to medium-low.
  2. 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.
  3. Remove from heat and transfer jam to a mason jar, seal, and place in fridge to cool completely.
Pastry Dough
  1. 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).
  2. 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.
  3. 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
  1. Add cherries and milk to blender and process until fairly smooth (it's OK if there are still some pieces of cherry).
  2. 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
  1. 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.
  2. Pre-heat oven to 350°.
  3. 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.
  4. 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.
  5. Once pop tarts are cooled, drizzle icing over the top and top with sprinkles, if desired.