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.
**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.