Sour Cherry “Toaster” Tarts

Baking, Breakfast, Cook, Recipes

These are homemade, adult versions of the cherry Pop-Tarts you may have enjoyed as a kid. Just don’t put them in the toaster! You can embellish the tarts with all sorts of fancy sprinkles, or stir a little food coloring into a portion of the glaze and sling it across the top. Experiment with your favorite types of jam to re-create a flavor you loved as a kid.


Sour Cherry “Toaster” Tarts


For the dough:

2 cups (10 oz./315 g.) all-purpose flour

1/4 cup (1 oz./30 g.) confectioners’ sugar

1/2 tsp. kosher salt

10 Tbs. (5 oz./155 g.) unsalted butter, cut into chunks

1 large egg yolk

1/3 cup (3 fl. oz./80 ml.) plus 2 Tbs. whole milk


For the filling:

3/4 cup (7 1/2 oz./235 g.) sour cherry jam, or your favorite flavor

2 tsp. cornstarch mixed with 1 tsp. cold water

1 large egg beaten with 1 tsp. warm water


For the glaze:

1 cup (4 oz./125 g.) confectioners’ sugar, sifted

2 tsp. whole milk

2 tsp. corn syrup

1/2 tsp. vanilla extract

Sprinkles (optional)


To make the dough, in a food processor, combine the flour, confectioners’ sugar and salt and process until blended. Add the butter and process until the mixture looks like coarse crumbs. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto 2 large sheets of overlapping plastic wrap, and refrigerate for about 30 minutes or overnight.


To make the filling, in a small saucepan, cook the jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly. Let cool.


Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough in half and form each half into a rough rectangle. Roll one rectangle until it measures about 16 by 9 inches (40 by 23 cm.). Using a ruler and a pizza cutter, cut the dough into 12 small rectangles, each about 3 by 4 inches (7.5 by 10 cm.). Set the rectangles on a baking sheet and refrigerate while you repeat with the other piece of dough.


Lay half of the rectangles on the work surface and lightly brush with the beaten egg. Dollop a tablespoon of the filling into the center of each. Spread it out on the dough, leaving a border of about 1/2 inch (12 mm.). Top with a plain dough rectangle and press the edges together with your fingertips, being careful not to let the filling ooze out the sides. Crimp the edges with a fork. Put 6 tarts on each baking sheet, spacing them evenly, and prick the centers all over with the fork. Refrigerate while the oven preheats.


Position 2 oven racks evenly in the oven and preheat to 375 degrees F (190 degrees C). Bake the tarts, rotating the pans once halfway through, until golden brown, 15-18 minutes. Let cool on a wire rack.


Meanwhile, to make the glaze, whisk together the confectioners’ sugar, milk, corn syrup and vanilla until smooth. Smear the glaze on the tarts and decorate with sprinkles, if you like. Makes 12 toaster tarts.

4 comments about “Sour Cherry “Toaster” Tarts

  1. Donna Bradford

    Sounds easy enough. I’m going to try these as soon as I get off crutches. Thanks.

  2. Janette

    I’ve made these countless times…..they are fabulous. I’ve used lemon curd and raspberry jam to equal success.

    1. donna

      Thanks for this- I was looking at the cookbook and wondering if I could use lemon curd. I thought not since I don’t usually heat it but glad to know I was wrong. Will try strawberry first, lemon curd second.

  3. Larcher

    Made these for the first time tonight. I have a sour cherry tree in my yard and so I have a lot of sour cherries in my freezer. My daughter wanted the glaze and sprinkles and so that is what I did and well they were fantastic! I am going to try a blueberry version next.


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