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Raspberry Mango Pop Tarts

9 poptarts
Course Breakfast, Dessert
Cuisine American
Keyword tarts
Total Time 2 hours
Servings 9
Author Cherry on My Sundae


Pie dough

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoon 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 tablespoon cornstarch
  • 1 tablespoon water
  • 1 egg whisked with 1 tablespoon water

Raspberry Meyer lemon glaze

  • 6 ounces raspberries
  • 1 tablespoon water
  • 1 ½ cup powdered sugar
  • 2 tablespoon Meyer lemon juice
  • 2 tablespoon raspberry puree


  • Make the pie dough. Combine 2 ½ cups all-purpose flour with 1 teaspoon salt and 1 cup plus 2 tablespoon 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.
  • 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 saucepot. Bring to a boil over medium-high heat. Reduce to medium-low and continue to simmer until almost all of the liquid has evaporated.
  • Combine 1 tablespoon cornstarch with 1 tablespoon water and add to the jam. Simmer for 1 minute or until the jam is thick. Remove from heat and let cool completely.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • 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.
  • Place a heaping tablespoon of the jam on half of the rectangles, leaving a ¼ inch border. Whisk 1 egg with 1 tablespoon 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.
  • Lay the pop tarts on the prepared baking sheet. Chill the pop tarts for 30 minutes.
  • Brush the egg wash on top of each of the pop tarts. Bake for 20-25 minutes or until golden brown. Let cool slightly.
  • Meanwhile, make the raspberry lemon glaze. Combine 6 ounces raspberries with 1 tablespoon 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.
  • Whisk together 1 ½ cup powdered sugar with 2 tablespoon raspberry puree and 2 tablespoon Meyer lemon juice until smooth. Spread the glaze on top of the pop tarts and serve.