Cherry Lime Pop Tarts -- These Cherry Lime Pop Tarts are super similar to the pop tarts you buy at the store, but with a more adult, deliciously tart flavor! Made with an easy cherry lime jam and a simple dough recipe, they'll have you falling in love with pop tarts all over again |
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Cherry Lime Pop Tarts

These Cherry Lime Pop Tarts are super similar to the pop tarts you buy at the store, but with a more adult, deliciously tart flavor!
Prep Time30 mins
Cook Time45 mins
Chilling Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cherry Recipes, Copycat Recipe, Homemade Jam, Homemade Pop Tarts
Servings: 7 pop tarts
Author: Sues


  • 2 cups all-purpose flour, plus more for rolling dough
  • 1 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, chilled and cut into pieces
  • 2 large eggs, divided
  • 1 Tbsp whole milk

Cherry Lime Jam

  • 1 lb. pitted cherries, roughly chopped
  • 1/2 cup granulated sugar
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp lime zest

Cherry Icing

  • 3/4 cup fresh cherries, pitted
  • 1 Tbsp whole milk
  • 2 cups confectioners' sugar


  • Place flour, sugar, and salt in the bowl of a food processor and pulse to combine. (note if you don't have a food processor, you can do this in a large bowl with a pastry blender or your fingers).
  • In a small bowl, lightly beat one egg and mix in milk. Pour this into the food processor and pulse until dough just comes together. 
  • Remove dough to lightly floured surface and knead a few times to bring together into a smooth disc. Wrap in plastic wrap and chill dough for about 30 minutes. 
  • Roll dough to about 1/8" thickness (you can divide dough into two portions to make rolling out easier) and cut out rectangles about 5" by 3 1/4". Re-roll dough scraps to utilize all of the dough. You should get about 14 rectangles. Place rectangles on parchment paper-covered baking sheet and chill for another 30 minutes. 
  • Pre-heat oven to 350 degrees.
  • Spoon about a Tbsp of cherry lime jam to the center half of the rectangles and cover each with a remaining rectangle. Using a fork, crimp the edges of each pop tart and cut a couple slits in the middles to let air escape when baking. Lightly beat remaining egg in a small bowl and then brush each pop tart with egg wash. 
  • Bake pop tarts for about 20 minutes, until they're just turning golden brown. Remove from oven and let cool in pan for a few minutes before moving to wire racks to cool completely.
  • Once pop tarts are cooled, drizzle icing over the top and top with sprinkles, if desired.

Cherry Lime Jam

  • Add all ingredients to a medium saucepan over medium-high heat. Stir occasionally while mixture comes to a boil. Reduce heat to medium-low.
  • Let mixture simmer while occasionally stirring. If you want a jam that's less chunky, you can gently mash the mixture with a potato masher while it cooks. Let cook for about 20-25 minutes, until jam thickens and/or is at 220 degrees on a candy thermometer (you can also test it by placing a spoonful of the jam on chilled plate and then placing the plate back in the freezer. After a minute, remove the plate and gently touch the jam with your finger. If the jam is ready, it will wrinkle slightly when pushed. If it doesn't wrinkle, continue cooking).
  • Remove from heat and transfer jam to a mason jar, seal, and place in fridge to cool completely. 

Cherry Icing

  • Add cherries and milk to blender and process until fairly smooth (it's OK if there are still some pieces of cherry). 
  • Add confectioners' sugar to a medium bowl and stir in about half the cherry mixture. Add more of the cherry mixture a Tbsp at a time until desired consistency is achieved (you likely won't need all of the cherry mixture).