Best Homemade Frosted Cherry Pop Tarts

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Best Homemade Frosted Cherry Pop Tarts

These super cute heart-shaped cherry pop tarts are easy to make and perfect for you and your loved one to share on Valentine's Day!

Course Baking, Dessert, DIY, Snack

Cuisine American, British, Canadian

Diet Vegetarian

Prep Time 10

Cook Time 15

Servings servings

Calories 288kcal

Author Lise Sullivan Ode

Ingredients

2 store bought refrigerated pie crusts
6 tablespoons cherry preserves (good quality)
1 large egg (for egg wash)

For the icing

Instructions

Preheat your oven to 375° and line a baking sheet with parchment paper or silicone mats. Let pie crusts come to room temperature before using. Completely roll out the first pie crust onto a flat surface and using a heart-shaped cookie cutter, cut 6 pop tart hearts. Place each heart on the lined baking sheet.
Crack the one egg into a small bowl and whisk. Add a tablespoon of water and combine, then brush the egg wash onto pie crust hearts. Spoon about ½ tablespoon to one tablespoon of cherry preserves and place in the middle of each heart (make sure to leave a good amount of space between the jam and edges of the crust so it doesn't spill over in the oven).
Next roll out your second crust, cut out 6 more hearts, and place each pie crust heart on top of each jam heart. Do so by aligning the top heart with the bottom. Press down around the edges with your fingers and then press down the edges again but with a small fork to make small indentations around the pop tart. Make sure you only do this around the tip of the edges. Also, using a fork poke holes into the top of each heart.
Brush tops of the pop tarts with the same egg wash and bake for 15 minutes. Reuse the rest of the dough from the first crust and the second pie crust to make extra homemade pop-tarts (it makes about 3 extra if you use the Pillsbury pie crusts). Do so by rolling the extra dough out with a rolling pin on a flat surface and cut and repeat until you are out of dough!
After you take the pop-tart hearts out of the oven, place them on a wire cooling rack to cool. They should be slightly golden brown. While they are cooling, make the vanilla icing. In a medium to small separate bowl, add the powdered sugar. Then slowly add in the heavy whipping cream one tablespoon at a time, mixing in between each time. Make sure the icing is spreadable but thick after adding all the heavy cream. Add vanilla and mix until it is combined and smooth.
When pop tarts are fully cooled, spread icing on top of pop tart with a small spoon. Top with your choice of cute Valentine's sprinkles and enjoy!! Store in an airtight container or Tupperware at room temperature for a few days or in the fridge for up to a week.

Notes

Make sure you use a 3.5 to 4-inch heart-shaped cookie cutter to make the same amount as I did! I made 9 total from reusing the extra dough.

Feel free to use strawberry preserves or Nutella instead of cherry!

Nutrition