Let me start by telling you these raspberry mango pop tarts do not taste like the store-bought ones. The packaged ones are sugary “pastries” topped with an icing that never melts. I’ll be honest, the kid in me sometimes wants one but since I’m a grown-up, I’m going to do one better. I’m going to make my own. My version includes a tangy raspberry mango jam for the filling and a perfect raspberry Meyer lemon frosting.  They may not be like the store-bought ones but these pop tarts are utterly delicious.

Raspberry Mango Pop Tarts

2 hrTotal Time

Yields 9 pop tarts

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Ingredients

Pie dough
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup plus 2 tbsp cold butter, cut into small chunks
• ½ cup ice water
  Raspberry mango jam
• 6 ounces raspberries
• 2 cups mango chunks
• zest of 1 Meyer lemon
• juice of ½ Meyer lemon
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 1 egg whisked with 1 tbsp water
  Raspberry Meyer lemon glaze
• 6 ounces raspberries
• 1 tbsp water
• 1 ½ cup powdered sugar
• 2 tbsp Meyer lemon juice
• 2 tbsp raspberry puree

Instructions

1. Make the pie dough. Combine 2 ½ cups all-purpose flour with 1 tsp salt and 1 cup plus 2 tbsp cold butter. Incorporate the butter with a pastry knife or with your hands, breaking up the butter and coating each piece with flour. The mixture should resemble coarse sand. Slowly add ½ cup ice water just until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill in the fridge for 30 minutes.
2. Meanwhile, make the raspberry mango jam. Heat 6 ounces raspberries with 2 cups mango, the zest of 1 Meyer lemon, the juice of ½ Meyer lemon, and ½ cup granulated sugar in a medium sauce pot. Bring to a boil over medium-high heat. Reduce to medium-low and continue to simmer until almost all of the liquid has evaporated.
3. Combine 1 tbsp cornstarch with 1 tbsp water and add to the jam. Simmer for 1 minute or until the jam is thick. Remove from heat and let cool completely.
4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
5. Lightly dust a clean work counter with flour. Roll out the pie dough to a large rectangle, slightly larger than 12x16 inches. Trim the edges and cut 3 rows of 6 rectangles (about 3x4 inches per rectangle). You should have a total of 18 rectangles.
6. Place a heaping tablespoon of the jam on half of the rectangles, leaving a ¼ inch border. Whisk 1 egg with 1 tbsp water and brush the egg wash on the edges of each rectangle. Place another rectangle on top of the ones with the jam and use a fork to crimp the edges.
7. Lay the pop tarts on the prepared baking sheet. Chill the pop tarts for 30 minutes.
8. Brush the egg wash on top of each of the pop tarts. Bake for 20-25 minutes or until golden brown. Let cool slightly.
9. Meanwhile, make the raspberry lemon glaze. Combine 6 ounces raspberries with 1 tbsp water in a small saucepot. Cook the berries over medium heat until the raspberries have softened. Remove from heat and strain the puree to discard any seeds.
10. Whisk together 1 ½ cup powdered sugar with 2 tbsp raspberry puree and 2 tbsp Meyer lemon juice until smooth. Spread the glaze on top of the pop tarts and serve.

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**Helpful tips and common mistakes

To make my pop tarts extra special, I wanted to make a filling that you can’t find at the market. Hence the raspberry mango jam. If that’s not reason enough to make these pastries, I don’t know what is.

Simmer raspberries with mango, Meyer lemon juice, and sugar until almost all of the liquid has evaporated. If raspberries and mango aren’t in season, use frozen fruit instead. We need to make the filling thick so once the jam is almost done, add the cornstarch slurry mixture.  The jam will almost be like a paste with chunks of mango.

For more details on how to make a great pie crust dough, check out my earl pie recipe.

Roll out the chilled pie dough into a rectangle slightly larger than 12×16 inches. I say slightly larger because you’re going to trim the edges to make a perfect rectangle. Cut the rectangle into 18 rectangles, each about 3×4 inches in size. You’re going to place the filling on half of those rectangles and use the other half for the top layer.

Brush the edges of each rectangle with egg wash to help seal the raspberry mango pop tarts. Use a fork to crimp edges, giving you that signature pop tart look. Since we’ve been manhandling the dough for the past 20 minutes or so, give it a rest and let it chill in the fridge before baking.

While the pop tarts are baking, make the raspberry Meyer lemon glaze, the finishing touch. Cook down the raspberries and soften the fruit to extract the juices. You can lightly mash the fruit as it simmers to help it break down. Once the fruit is ready, strain it to remove the pulp and use the juices to make the beautiful frosting. The frosting should be fairly thick so that it doesn’t just run off the pastry. Add a little more lemon juice or raspberry puree if the frosting is too thick.

Now it’s finally time to bite into these homemade raspberry mango pop tarts. First off, let’s start by saying kudos to you for making homemade pop tarts! Unlike the store-bought one, these pop tarts are not overly sweet. The slightly tangy raspberry mango jam compliments the raspberry Meyer lemon icing oh so perfectly, giving the perfect amount of sweetness. These may not be like the packaged ones but I’m betting you’ll still them like regardless. I know I can’t pull myself away from them…

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.