Transform your breakfast or snack time with these homemade Sourdough Discard Raspberry Pop Tarts, topped with a zesty Lemon Glaze Icing. This recipe reimagines the classic toaster pastries, turning them into a gourmet delight that’s far removed from the junk food aisle. With detailed instructions and simple ingredients, this tart recipe is perfect for pastry chefs and baking novices alike.Jump to Recipe
The Crust: A Sourdough Twist
Forget about store-bought pie crusts or the usual pastry dough. Our homemade pop tarts start with a unique pie dough. We incorporate sourdough discard for a flaky crust with a little bit of tang. Combining all-purpose flour, cold butter, sugar, and a pinch of salt in a food processor, then blending in the sourdough discard and cold water, this dough forms the perfect base for our tart recipe. After chilling in the fridge, it’s ready to be rolled out on a lightly floured work surface into the perfect rectangle shapes for your pop tarts.
Why Sourdough Discard?
Sourdough discard, often overlooked or thrown away, is a treasure of flavor waiting to be rediscovered in your baking projects. It introduces a subtle tang and complexity to the crust that complements the sweet and tangy raspberry filling beautifully. Beyond flavor, the natural fermentation process in the discard adds a lightness to the dough, creating layers that bake up into a perfectly flaky crust.
Crafting the Dough
The process begins with blending the dry ingredients—2 cups all-purpose flour, 2 tablespoons sugar, and a pinch of salt in a food processor to ensure even distribution. Then, the key to achieving that coveted pastry texture: cold butter, cubed and cut into the flour mixture until it resembles coarse crumbs. This is where patience and temperature play pivotal roles. The butter must be cold to create little pockets of steam as it bakes, which puffs up the dough and results in that desirable flakiness.
Introducing the sourdough discard at this stage adds not only flavor but also an extra layer of moisture and tenderness to the dough. As the discard is blended in, followed by the gradual addition of 4 tablespoons of ice water, the dough begins to form. It’s crucial not to overwork the dough—just until it comes together into a cohesive ball. Then, it’s wrapped in plastic wrap and chilled in the fridge for an hour. This chilling time is non-negotiable; it relaxes the gluten strands in the flour, making the dough easier to roll out and contributing to the final texture of the baked crust.
Rolling and Shaping
After its rest in the cold, our dough is ready to be transformed. Divided in half and rolled out on a lightly floured work surface, this is where the crust takes shape. Achieving the perfect rectangle might require a little bit of patience and practice, but the effort is well worth it. The dough should be rolled out thinly but sturdily enough to hold the generous raspberry filling.
The sourdough twist to the crust is what makes these homemade pop tarts a standout. It’s a testament to the versatility of sourdough discard as an ingredient and its ability to elevate simple recipes into something extraordinary. As these pop tarts bake to golden brown perfection, the crust develops a slightly tangy flavor and a beautifully flaky texture.
Raspberry Filling: Fresh and Tangy
At the core of every great pop tart is its filling. Our homemade version takes this to the next level with a fresh and tangy raspberry filling. This component is where the pop tarts truly begin to distinguish themselves from their store-bought counterparts, delivering a burst of natural flavor that can only come from using real fruit.
Choosing the Right Berries
The journey to the perfect filling starts with selecting the best raspberries. Fresh berries are ideal for their bright, tart flavor and natural sweetness. When choosing raspberries, look for plump, deeply colored fruits that are uniform in size. This ensures not only aesthetic appeal but also consistency in flavor and texture throughout the filling.
Cooking the Filling
The process of making the raspberry filling is simple but requires attention to detail to achieve the right balance of flavors. In a small saucepan, combine 2 cups of raspberries with 1/2 cup of sugar, a dash of lemon juice, and a pinch of salt. The sugar enhances the natural sweetness of the berries, while the lemon juice adds a zesty brightness that elevates the filling. The salt, though seemingly minor, enhances all the flavors, bridging the sweet and tangy components into a tasty blend.
Cooking the mixture over medium heat allows the sugar to dissolve. Then the raspberries begin to break down, releasing their juices. Use the back of the spoon to gently smash the raspberries, aiding their breakdown and thickening of the filling.
Achieving the Perfect Consistency
As the filling cooks, it gradually thickens into a jam-like consistency. The key is to cook it just enough to reach this stage without becoming too thick or losing the fresh raspberry flavor. Once thickened, straining the mixture through a fine mesh sieve is crucial. This step removes the seeds, ensuring a smooth and pleasant texture that contrasts beautifully with the flaky crust. The final product should be a glossy, vibrant raspberry filling.
Allowing the filling to cool is as important as the cooking process itself. Cooling not only thickens the filling further, making it easier to spread onto the dough, but it also intensifies the flavors.
The Heart of the Tart
This homemade jam is not just an ingredient; it’s the heart of the tart, embodying the essence of homemade baking. It represents a commitment to quality and flavor, using simple, natural ingredients to create something extraordinary. Whether spread between layers of sourdough crust or enjoyed on its own, this filling brings a touch of summer brightness to your baking, making these homemade pop tarts a treat that’s both comforting and refreshing.
Lemon Glaze Icing: The Finishing Touch
No homemade pop tart would be complete without its signature glaze. Our sourdough discard raspberry pop tarts are crowned with a zesty lemon glaze icing that perfectly complements the tangy raspberry filling. This lemon glaze not only adds a visually appealing finish but also introduces an additional layer of flavor that ties the entire pastry together.
Crafting the Perfect Glaze
The lemon glaze icing is simplicity at its best, requiring just three ingredients. Powdered sugar for sweetness and structure, heavy cream for a rich, smooth consistency, and fresh lemon juice to bring a bright, citrusy tang. The addition of lemon zest can further enhance the lemon flavor, infusing the icing with aromatic oils from the lemon skin.
To create the glaze, start by whisking together 1 cup of powdered sugar with 1 tablespoon of heavy cream. Then add 1 tablespoon plus 1 teaspoon of lemon juice. The key is to achieve a consistency that is thick enough to cling to the top of each pop tart, yet fluid enough to spread easily without tearing the pastry. Adjust the consistency as needed by adding a little more powdered sugar for thickness or a touch more lemon juice to thin it out.
Once the pop tarts have cooled slightly after baking, it’s time to apply the lemon glaze. Using a small spoon or a piping bag, drizzle or spread the glaze over the top of each pop tart. For a more rustic look, a spoon will suffice, but for a more uniform and controlled finish, a piping bag or a plastic bag with the corner snipped off offers precision.
Allow the glaze to set for a few minutes before serving. This not only enhances the presentation but also gives the lemon glaze time to firm up slightly.
Assembling Your Pop Tarts
Assembling homemade pop tarts blends creativity with precision, turning dough, filling, and glaze into delicious pastries. Follow this guide for fantastic results, featuring a flaky crust, tangy center, and lemony finish.
Preparing the Dough
After the dough has chilled for an hour, ensuring it’s firm and manageable, divide it in half. Working with one half at a time, place it on a lightly floured surface to prevent sticking. Roll the dough into a thin sheet with a rolling pin, aiming for even thickness for uniform baking. Aim for a rectangle shape, but a rustic look adds charm to your pop tarts.
Adding the Raspberry Filling
Before adding the raspberry filling, consider the size and number of pop tarts you’re aiming for. Typically, 5 inch rectangles are a good standard size, but feel free to adjust based on your preference. Spoon a generous amount of the cooled raspberry filling onto one sheet of the rolled-out dough. Leave a border around the edges to seal the pop tarts without any leaks.
Sealing the Edges
Place the second half of the rolled-out dough over the filling-covered base. Use a sharp knife or a pizza cutter to cut the dough into individual rectangles. A pastry cutter can also help crimp the edges, but a simple fork pressed along the sides of each rectangle does an excellent job sealing them. This step is crucial to prevent the filling from oozing out during baking.
Crafting the Perfect Pop Tart Shape
After sealing the edges, poke holes in each pop tart’s top layer with a fork. This lets steam escape, preventing over-puffing and ensuring even cooking of the filling. It’s these little details that contribute to the pastry’s final texture and appearance.
Baking to Golden Perfection
Transfer the assembled pop tarts to a prepared baking sheet lined with parchment paper. This not only prevents sticking but also makes cleanup a breeze. Optionally, you can brush the top of each pop tart with an egg wash to achieve that golden-brown finish. I typically omit this step as it is not necessary.
Bake these in a preheated oven at 350 degrees Fahrenheit for about 25 minutes, or until they are golden brown and the pastry is cooked through.
Applying the Lemon Glaze
Once the pop tarts are baked and slightly cooled, it’s time for the final flourish: the lemon glaze icing. Whether drizzled or spread across the top of each pop tart, the glaze adds a visually appealing gloss and a punch of lemon flavor that perfectly complements the raspberry filling.
Serving and Enjoying
These homemade Sourdough Discard Raspberry Pop Tarts are now ready to be served. Whether enjoyed warm from the oven or at room temperature, these pop tarts make a delightful breakfast treat.
Storing Your Pop Tarts
Keep any uneaten pop tarts in an airtight container to maintain their freshness. They can be enjoyed for several days. This makes them perfect for a quick breakfast or as delightful hand pies for a midday treat.
Creating your homemade pop tarts, especially with a sourdough discard twist, is a fun and delicious project. This Sourdough Discard Raspberry Pop Tarts with Lemon Glaze Icing recipe combines childhood nostalgia and homemade pastry joy. Perfect for beginners or experienced bakers alike, these pop tarts will quickly become a favorite. They prove that homemade, with love and sourdough, beats store-bought every time. If you’re looking for another fun and delicious sourdough dessert recipe, check out our Easy Sourdough Bread Pudding Recipe!
Sourdough Discard Raspberry Pop Tarts with Lemon Glaze Icing
- 1 Food Processor
- 1 fork
- 1 Pizza Cutter optional
- 1 baking sheet
Pop Tart Crust
- 2 cups all purpose flour
- 1 cup cold butter cubed
- 1/3 cup sourdough discard
- 1 tsp salt
- 2 tbsp sugar
- 4 tbsp very cold water
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1/2 tbsp lemon juice
- 1 tsp salt
Lemon Glaze Icing
- 1 cup powdered sugar
- 1 tbsp heavy cream
- 1 tbsp plus 1 tsp lemon juice
Pop Tart Crust
- Place 2 cups of flour, 1 tsp salt, and 2 tbsp sugar in the food processor.
- Blend the dry ingredients until well incorporated.
- Cut in the cubed butter and sourdough discard until you have moist crumbles.
- Slowly add in the ice cold water 1 tablespoon at a time until you have a cohesive dough ball.
- Wrap in plastic wrap and place in the fridge to chill for an hour.
- Combine the raspberries, 1/2 cup sugar, 1/2 tbsp lemon juice and a pinch of salt in a medium saucepan.
- Cook over medium heat until the sugar dissolves.
- Use the back of the spoon to gently smash the raspberries.
- Once the mixture has thickened, strain through a fine mesh sieve.
- Allow this to cool before putting it on your pop tart dough.
Assembling and Cooking the Pop Tarts
- Once your dough has chilled in the fridge for an hour divide it in half.
- Working with one half at a time, place it on a lightly floured surface to prevent sticking.
- Roll the dough into a thin sheet with a rolling pin, aiming for even thickness for uniform baking.
- Spoon the raspberry filling over the rolled out dough.
- Roll out the second half of the dough and place over the top of the raspberry filling.
- Use a pizza cutter to cut the raspberry filled dough into even rectangles.
- Use a fork to seal the edges and give it the classic pop tart look.
- Place the pop tarts on a parchment paper lined baking sheet.
- Bake at 350 degrees for about 25 minutes or until golden brown.
- Allow the pop tarts to cool before drizzling the lemon glaze icing over the top.
Lemon Glaze Icing
- In a small bowl, whisk together the powdered sugar, heavy cream and lemon juice until smooth.
- Drizzle over the cooled pop tarts.