Sourdough Raspberry Pop Tarts

zafood
Aug 26
2 min read

Updated: Sep 12

These sourdough raspberry pop tarts bring together a tender, flaky pastry with a tangy-sweet raspberry filling and a simple glaze. The dough uses sourdough discard for subtle flavor and less waste.

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Ingredients for 12 Pop Tarts

For the Dough

225 g (1 ¾ cups + 1 Tbsp) all-purpose flour
11 g (2 ¼ tsp) sugar
½ tsp fine salt
210 g cold unsalted butter (1 ¾ sticks), grated or cubed
175 g (~⅔ cup) sourdough discard (cold recommended)
1 Tbsp ice water, as needed

For the Raspberry Filling

¾ cup raspberry preserves or jam

For the Raspberry Glaze

110 g (⅞ cup) powdered sugar
1 Tbsp milk
1 Tbsp raspberry jam

For the Egg Wash

1 egg, beaten with 1 tsp milk or water

Instructions

1. Make the Dough

Whisk together flour, sugar, and salt. Cut in cold butter until pea-sized bits remain. Stir in sourdough discard until a shaggy dough forms. Add ice water only if needed for the dough to hold together. Divide into 2 discs, wrap, and chill for at least 1 hour (or up to 3 days for deeper flavor).

2. Assemble

Preheat oven to 375°F (190°C). Roll each disc to ⅛ inch thick. Cut into ~3×5-inch rectangles (24 pieces). Brush half the rectangles with egg wash, add about 1 Tbsp raspberry filling to the center, top with another rectangle, crimp the edges with a fork, and dock the tops with fork holes. Chill assembled pop tarts for 15 minutes before baking.

3. Bake

Bake for about 15 minutes, until lightly golden. Transfer to a wire rack and let cool for at least 10 minutes before glazing.

4. Glaze

Whisk together powdered sugar, milk, and raspberry jam until smooth. Spread glaze over cooled pop tarts, leaving edges bare. Let set.

Tip: If the glaze is too thin, stir in extra powdered sugar; if it’s too thick, add a few drops of milk. For a clean finish, glaze cooled tarts and leave the crimped edges bare. A sprinkle of crushed freeze-dried raspberries adds color and texture.

Tried this recipe? I’d love to see your bake! Tag me on Instagram: @zafo0d