Nothing makes me more nostalgic than desserts from my childhood. Store-bought pop tarts were a rare treat around our house, so we loved it anytime we had some in the kitchen. Now that I’m a mom myself, I want to give my kids the same tasty memories that I had as a kid.
But I also understand why my parents were fans of homemade pop tarts, and not the preservatives-packed ones at the store. The good news is that it’s super simple to recreate the yummy treats at home with natural ingredients only.
How To Make Homemade Pop Tarts with Real Fruit
For the fruit fillings in these Berry Pop Tarts, I used a ratio of half Stevia In The Raw with half sugar, and the results were wonderful! You get the fresh fruit taste with enough added sweetness to make it dessert worthy.
I used blueberries and raspberries, but the same fillings could be made with strawberries or blackberries if you have those on hand.
Using a refrigerated pie crust made these pop tarts come together quickly and easily. Just roll out the two pie crusts and cut each into 9 rectangles.
Top with a dollop of the fruit fillings and top with a second rectangle of dough.
Crimp the edges with with a fork and poke a few holes for venting. Pop them in the oven, and in less than 15 minutes they’re ready to go.
I added a simple glaze and some sprinkles, because in my mind, no pop tart is complete without some sprinkles! But honestly, they were delicious without the glaze, so feel free to leave them naked. You could also just brush them with a beaten egg, for some shine.
Either way, you won’t be disappointed. We’ve been loving these berry pop tarts for a sweet weekend breakfast treat.
And I know they would make an awesome dessert for any get-together: who doesn’t like mini fruit pies – with sprinkles!
Berry Pop Tarts
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- 1/2 cup Stevia In The Raw® Bakers Bag divided
- 1/2 cup Sugar In The Raw® Organic White divided
- 1/4 cup cornstarch divided
- 1/4 cup water divided
- 1 package refrigerated store-bought pie crust two crusts
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- Place blueberries in a small sauce pan. Add 1/4 cup Stevia in the Raw, 1/4 cup Sugar in the Raw Organic White, 2 Tablespoons cornstarch and 2 Tablespoons of water. Set saucepan over medium low heat and simmer, stirring occasionally, until fruit is soft and mixture is thickened; about 20 minutes.
- Repeat process with the raspberries and remaining Stevia in the Raw, Sugar in the Raw Organic White, cornstarch and water.
- Allow fruit mixtures to cool before forming the pop tarts.
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- Roll out one pie crust to 1/8 inch thickness. Cut crust into 9 - 2x3 inch rectangles and place on prepared baking sheet. Add 1 Tablespoon of fruit mixture in the center of each piece of dough. Roll and cut second crust in the same manner as the first, and place the rectangles on top of the fruit mixture. Use a fork to crimp the edges of the pop tarts. Bake for 10-12 minutes or until crust is golden brown. Remove from oven, transfer pop tarts to a wire rack to cool completely.
- Mix confectioners sugar with vanilla extract and 1 Tablespoon of water. Spoon glaze over cooled pop tarts and garnish with sprinkles.