Better than any store-bought toaster pastry you’ve ever tasted!
From Sommer Collier from a spicy perspective.
- 2 whole Refrigerated premade pie crusts
- ½ cups Fruit jam, any variety, plus 1 tbsp for frosting
- 1 tbsp Cornstarch
- 1 Egg
- 1 cup Granulated sugar
- 1 tbsp Heavy cream (or more if needed)
Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine ½ cup jam with the cornstarch. Break the egg into a second small bowl and whisk.
Flour a large work surface and place the two pie shells on it. Roll the circles to 11 inches in diameter. Use a knife or pizza cutter to trim the edges, about 1 inch from all sides, to create two 9-inch squares. Then, cut each square into three 3-inch strips, or 6 in total.
Place 1 to 2 tablespoons of jam at one end of each strip. Brush a rectangle of egg wash around the jam, to glue the sides together. Fold the dry end over the end with jam.
Use a fork to crimp the edges together on all sides. Repeat with the remaining pie crust strips.
Move the pop tarts to the prepared baking sheet. Bake for 15-18 minutes, until golden brown. Cool.
After the tarts have cooled for several minutes, whisk the powdered sugar, 1 tbsp jam, and 1-2 tbsp cream together to create a glaze. Pour over the top of each tartlet and immediately sprinkle with sprinkles of sugar. Allow the glaze to dry, either on the baking sheets or on a dry rack.
Serve warm or at room temperature.