Pear Pop Tarts

Pear Pop-tarts.

Was it the alliteration that drew me to the recipe? The craving for pop-tarts in general? The fresh red pears waiting to be crafted into something great?

Perhaps it was all of the above.


Either way, there was nothing standing between me and a tartfull afternoon. (Is that a word? Does that sound weird? I’m going to use it anyway.)

The recipe is ridiculously simple. You can use any kind of fruit — apples, strawberries, other kinds of berries — provided they can cook down into syrupy goodness. Frozen fruits work great.

The pop-tart shell is a modified pie dough. A dash more sugar than usual, a small hit of vanilla and an egg provide a fragrant, well-sealed casing for the filling.


I’m lucky enough to live with a few (occasionally loud) roommates who like to sing Adele at the top of their lungs. I like to think that all the enthusiasm bouncing around the kitchen made a positive impact on these pop-tarts. They’ve been infused with the soulful strains of …hello….it’s me….  

(You’re welcome. It’s stuck in your head now.)


The result is a delicious little pop-tart full of character and crooked edges. It is healthier than a traditional store-bough pop-tart only in the sense it contains no preservatives. It still a buttery, flaky, sugary delight, which means they are only part of a nutritious breakfast. Pair with some real, fresh fruit.

Ready to get your breakfast baking game on?

Pear Pop Tarts


Roughly 1 1/2 c fresh fruit, diced small

1/4 c sugar

1 t vanilla

1 T cornstarch, mixed with 2 T cold water

1/4 c water


2 c flour

1/4 c butter, cold, diced into cubes

1 egg

3 T sugar


Powdered sugar (for icing)


  1. In a small saucepan, bring fruit, sugar, vanilla and water to a boil. Reduce to a simmer and let cook until thick and syrupy. If you’re having a hard time reaching desired thickness, add cornstarch and mix well. (Don’t worry about fruit getting mushy or losing shape! It should be that way.)
  2. Transfer fruit mixture into a small bowl and chill. It must be cold. Warm filling will melt the butter in your dough and create leaky holes. IMG_9704
  3. In a separate bowl, combine flour, sugar, butter and egg. Mix together, drizzling in water until the dough has come together in one large mass. Knead lightly until the entire dough ball has come together without any flakes — the goal is to get a tight seal, so don’t be afraid of over mixing.
  4. Roll the dough out as thin as you can, about 1/8 of an inch thick. Cut into pop-tart sized rectangles.
  5. Place a tablespoon of filling in the center of a rectangle. Lay another rectangle of dough directly over top and pinch the edges closed with a fork.
  6. Bake at 375 degrees for 10-12 minutes until edges are golden. Let cool.
  7. Meanwhile, make the icing. Combine 1 cup of powdered sugar with a tablespoon of milk, mixing until thoroughly combined and glossy.
  8. Once cooled, drizzle with icing, let set.
  9. Enjoy!