Here, I’m going to show how to make two versions – cinnamon sugar (which was my first Pop Tart love) and raspberry, just because I love raspberry. But the beauty of it is, you can make these whatever flavor you want! Strawberry, S’More, apricot, chocolate… whatever you can come up with. And they will be awesome. Pop Tart Crust · 2 refrigerated pie crusts per flavor. So, if you want to make both the raspberry and cinnamon sugar versions you’ll need 4 pie crusts (You can make your own crust if you prefer, but I’m feeling lazy and I promise you’ll like the results here! But, if you want feel free to use your own recipe here.) Raspberry Filling and Icing · 3/4 cup raspberry preserves, plus an additional tablespoon for the icing · 1 T cornstarch · 1 t water · 1 egg (you can use liquid eggs here if you prefer) · 1 t + 1 T milk (divided) · 1 cup powdered sugar · ¼ t vanilla · Sprinkles (optional, but you totally should if you can) Cinnamon Sugar Filling and Icing · 3/4 cup dark brown sugar · 2 t + ½ t cinnamon (divided) · 5 t flour · ½ t vanilla (divided) · 1 t warm water · 1 egg (you can use liquid eggs here if you prefer) · 1 cup powdered sugar · 1 T milk
Place 6 of the squares on a cookie sheet lined with parchment paper, evenly spaced. Take a fork and poke a few holes in each of the squares on the sheet and set aside. Next, time to make the filling – we’ll do the raspberry first, then the cinnamon sugar. For the raspberry, mix the preserves, cornstarch and water in a small bowl – you can do this with just a fork. Take the filling and spread it evenly on each of the six squares, keeping it about a half inch away from the edges. Break the egg into a small bowl and mix it with 1 teaspoon of milk. Brush the mixture along the edges of the rectangle, where there is no filling. This will help glue the sides together. Next take the remaining 6 rectangles and put them over the rectangles with the filling on them. Take a fork and crimp all along the edges. Then use the fork to poke two or three more sets of holes in the top. For the cinnamon sugar, mix the brown sugar, 2 teaspoon cinnamon, flour, ¼ teaspoon vanilla and your teaspoon of warm water. As above, take the filling and spread it evenly on each of the six squares, keeping it about a half inch away from the edges. Once again, break the egg into a small bowl and mix it with 1 teaspoon of milk. Brush the mixture along the edges of the rectangle, where there is no filling. This will help glue the sides together. Take the remaining 6 rectangles and put them over the rectangles with the filling on them. Use your fork and crimp all along the edges. Then use the fork to poke two or three more sets of holes in the top. The baking for either version is the same. Bake at 375 for 15-18 minutes, until they are a nice golden brown. Take them off the sheet and cool them on a wire rack. Make sure they’re completely cooled before you ice them. For the icing I’ll do the same as above – first the raspberry, then the cinnamon sugar. For the raspberry, mix the powdered sugar, 1 tablespoon raspberry preserves, 1 tablespoon milk and the vanilla until you get a nice icing consistency. You might have to add a little milk or a little more powdered sugar to get the consistency you want but if you DO add milk add VERY little at a time. Believe me, a little goes a long way. Then, while the icing is still soft, add the sprinkles For the cinnamon sugar, mix together the powdered sugar, milk, ½ teaspoon cinnamon and ¼ teaspoon vanilla and spread along the tops of each tart. See the paragraph immediately above for a watchout on adding more milk. That’s it! They look like they took a lot more effort than they really do, and they are super good. I’d love to hear from anyone who tries another filling or icing – let me know what you did and how it turned out!
Ingredients
Directions
Lay out your first pie crust and cut it into 6 rectangles of the same size, 
then do that with the second as well.
Ugly Desserts 