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homemade pop tarts recipe for valentine's breakfast

Homemade Heart Shaped Pop Tarts

Looking for a fun breakfast pastry for a Valentine's Day treat? These homemade Pop-Tarts are made with a simple flaky crust and filled with raspberry jam for a delicious take on your favorite guilty pleasure!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Refrigeration Time 30 minutes
Servings 12
Calories 486kcal


For The Dough

  • 4 cups flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons salt
  • 16 ounces very cold unsalted butter, cubed (2 cups)
  • 1 egg
  • ½ - ¾ cup ice cold water
  • For the egg wash:

For The Egg Wash

  • 1 egg

For The Filling

  • 1 jar of raspberry jam

For The Icing

  • 1 cup powdered sugar
  • 2-4 tablespoons milk
  • ¼ teaspoon vanilla
  • pink food coloring
  • rainbow sprinkles


  • In a food processor, pulse the flour, sugar, and salt until blended. Add the butter and pulse until the mix is crumbly, about 2 - 3 pulses.
  • Add the egg and ½ cup of cold water and pulse until the mixture just comes together. You may need to add more water, but do so with only 1 teaspoon at a time.
  • Divide the dough into one flat disc. Wrap the disc in plastic wrap and place in the refrigerator until cold (about 30 minutes).
  • Once your dough is chilled, roll out on a lightly floured surface, until no more than ⅛ inch thick.
  • Using a large heart shaped cookie cutter, cut out individual heart shapes and place them on a parchment lined baking sheet. Alternatively, use a sharp knife to create equal size rectangles.
  • Preheat your oven to 375°F.
  • Place approximately 1 tablespoon of jam in the center of each heart. Don't overfill the tarts, you want them more flat than round.
  • In a small bowl, whisk the egg to create an egg wash. Brush the edges of each heart.
  • Cut out more heart shapes and top each filled heart with one. Seal the edges together with your fingers, then with a fork, crimp the edges together along the entire heart. Prick the fork in the center of each tart to allow steam to escape.
  • Repeat with remaining hearts.
  • Bake the pop tarts in your preheated oven for 20 minutes until the tops are lightly golden and you can see the jam bubbling out of the sides.
  • While the tarts are cooling, make the icing.
  • In a small bowl, mix together the powdered sugar, 2 tablespoons milk, vanilla. Add in more milk if needed. Keep the consistency thick enough so that the icing won't completely run off the pop tarts.
  • Add pink food coloring once you're happy with the consistency.
  • Using a teaspoon, spoon the icing onto the top of each pop tart and smooth it out with the back of the spoon. Top with rainbow sprinkles.


Covered with plastic wrap or foil, these pop tarts will keep at room temperature for up to 3 days, although they probably won't last that long! 
The high sugar content means the milk in the icing is fine, but if you're concerned the icing can also be made with water. 
I prefer to use natural food dyes when I'm baking. I used this food coloring powder and these sprinkles. When using powdered food coloring, you only need the tiniest sprinkle to achieve a pastel color. And I mean TINY! 
I used the largest size of these heart shaped cookie cutters but would probably go down a size next time!


Calories: 486kcal | Carbohydrates: 45g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 405mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 984IU | Calcium: 22mg | Iron: 2mg