My copy cat recipe for today is for Lemon Raspberry Pop Tarts. These Lemon Raspberry Pop Tarts are SO tasty. You’ll be surprised how easy they are to make too. Nothing beats an elevated pop tart for a Sunday brunch or a baby shower. Or you can serve them simply because the sun came up! OR because it’s a gray rainy day and you need something to do so you decide to make pop tarts. You get me…
A Pop Tarts Crust.
Pop Tarts are marketed as toaster pastries. However, the crust is really more cookie or shortbread like than flakey and buttery like an actual pastry. That’s why we are going to use our Pie Crust Recipe as our Pop Tart shell. Here is where I remind you to make your crust the day ahead. Or maybe you have a crust in your freezer to thaw! Aren’t you glad you made a few extras?
Pop Tart Flavors.
In an attempt to offer us variety Kelloggs now makes their Pop Tarts in flavors that do not belong in a toaster pastry. Let’s be honest, how appealing is an Orange Crush Pop Tart? They probably could have stopped with the Strawberry and Brown Sugar Cinnamon.
We are going to elevate our pastry shell with lemon and raspberry. This is truly one of my favorite flavor combinations. Every time I’m using raspberry in a dessert I try to sneak in a little lemon flavor some how. They just go together like peanut butter and jelly. Tart and sweet which is the perfect compliment in any sweet treat if you ask me.
My favorite way to bring lemon to the party is usually with the zest. I will almost always add a little lemon zest to anything with raspberry in it. It is literally, as well as flavor wise, the brightest and freshest part of the lemon. So I say zest away. While I am not sure which element of this treat you are going to like better, the flakey buttery crust or the sweet tart flavor of the filling, I promise it will be appealing.
This won’t happen often but I did not take a picture of my ingredients for this recipe so make sure you read it first so there are no surprises during the process!
Let’s do it…
Step by Step.
Lemon Raspberry Pop Tarts
Ingredients
- One 9″ Pie Crust
- A little extra flour for rolling out dough.
- 3/4 – 1 cup of seedless raspberry jam
- 2-3 lemons for zesting and also for icing.
- 1 egg beaten
- 1 1/2 cup (168g) confectioners sugar
- Juice of one lemon
Directions
- Preheat the oven 350°.
- Flour your work surface liberally and working with well chilled dough, roll out to 1/4″ thick
- Cut in to (6-8) 6″x 3″ rectangles and poke with a fork.
- Place 1 1/2 tablespoons of raspberry jam on one end of your dough.
- Zest a lemon over the top. I did not measure this I just gave it a good covering.
- Fold in half and baste a little beaten egg around the open edges.
- Seal all the way around with a fork.
- Brush both sides of the pastry with beaten egg.
- Bake until golden brown 20-25 minutes.
- Cool completely on a rack.
- Combine confectioners sugar and 1/2 of the lemon juice. Add more juice as needed to get to an icing consistency.
- Add the zest of one lemon to the icing (about 1-1/2 teaspoons or more).
- Frost the top of your tarts and let set.
- Enjoy!
I hope you try this recipe! I’d love to hear how it worked for you.
