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Overhead close-up view of a cherry lime pop tart on a marble surface with more pop tarts, cherries, limes, and sprinkles all around

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!
5 from 1 vote
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cherry Recipes, Copycat Recipe, Homemade Jam, Homemade Pop Tarts
Prep Time: 30 minutes
Cook Time: 45 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 7 pop tarts
Author: Sues


  • 2 cups all-purpose flour, plus more for rolling dough
  • 1 Tbsp granulated sugar
  • ½ 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
  • ½ cup granulated sugar
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp lime zest

Cherry Icing

  • ¾ 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).
  • Pulse in the chilled cubed butter until mixture resembles coarse meal (if you're not using a food processor, use a pastry blender or your fingers to cut butter in).
  • In a small bowl, lightly beat one egg and mix in milk. Pour this into the flour/butter mixture 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 ⅛" thickness (you can divide dough into two portions to make rolling out easier) and cut out rectangles about 5" by 3 ¼". 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).
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