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Peach Pop Tarts

  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x




  • 2 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 cup pure vegetable shortening
  • 23 tablespoons ice water


  • 2 cups peaches, finely diced
  • 1/3 cup packed dark brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ cup cornstarch
  • Turbinado sugar, for topping


  1. Make the crust. In the bowl of a food processor, pulse flour, salt, and sugar to combine. Add shortening and pulse until a coarse meal forms. Add 2 tablespoons water and pulse to combine. Check to see if the dough is coming together. If not add 1 more tablespoon water. I added all 3. You want the dough to easily come together without many crumbs; it will probably be wetter than the pie dough you are used to. Chill in refrigerator for at least 1 hour.
  2. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. In a medium bowl, combine peaches, sugar, cinnamon, ginger, and cornstarch.
  3. Remove dough from refrigerator and divide in half. Place the other half back in the refrigerator. Roll the dough out to about 1/8 inch thick. Cut 10 rectangles out of each half of dough. Get them as close to the same size as possible, but they will not be perfect. That’s okay. Reroll the dough as necessary. It is very forgiving.
  4. Place 5 rectangles of dough on each baking sheet. Spoon some filling onto each of the rectangles, draining off some of the juice. Leave about ¼ inch boarder between the filling and edge of the dough. I pile as much filling as possible into them and used all of the peaches, though not all of the juice, to fill them.
  5. Place the remaining rectangles of dough over the ones with filling, matching them in size as closely as possible, patching with scraps of dough as necessary. Crimp the edges shut with a fork. Prick the finished pastries with a fork so they do not explode in the oven. Sprinkle with turbinado sugar.
  6. Bake for about 35 minutes, rotating halfway through if necessary, until the edges and bottom are golden brown and the top is very lightly browned. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for 15-20 minutes.
  7. When ready to eat Pop Tarts, each may be glazed with 4 teaspoons confectioner’s sugar and a splash of water or milk. Cinnamon may also be added. They should not be stored or frozen with the glaze, but it does bring out that classic Pop Tart flavor.
  • Prep Time: 40 mins
  • Cook Time: 35 mins