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Hand pies by Earthly Bakers Co.

Mini Vegan Poptarts with Glaze

Megan Calipari
This Mini Vegan Poptarts recipe is super simple and absolutely delicious. For this vegan pop tarts recipe I combine flakey homemade pie dough with store bought jam and top them off with a simple glaze.
Prep Time 30 mins
Cook Time 25 mins
Chill Time 1 hr
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 10 Tartlets


For the Pie Dough

  • 9 tablespoon Non-Dairy Butter, cut into cubes and chilled
  • 18 tablespoon All Purpose Flour This is 1 Cup + 2 Tbsp
  • 2 teaspoon Granulated Sugar
  • ¼ teaspoon Kosher Salt
  • ½ teaspoon White Vinegar
  • 3-4 tablespoon Ice Water

For the Glaze

  • 1 Cup Powdered Sugar
  • 1 tablespoon Jam
  • 1 teaspoon Lemon Juice
  • 2-3 teaspoon Cold Water

To Put The Tartlets Together

  • ½ Cup Store Bought Jam I used Blackberry Trappist Preserves
  • Small Bowl of Water


To Make the Pie Dough

  • Combine flour, sugar and salt into a medium bowl. Add cold butter cubes and cut the butter into the dry mixture with two forks of with a pastry cutter until the butter is the size of small peas.
  • Add vinegar to the bowl, then add cold water, 1 tablespoon at a time, using your fingers to toss the mixture together. Add just enough water to make the dough stick together.
  • Gently press the dough into a rectangle, wrap with plastic wrap and place in the refrigerator to chill for at least 1 hour.

To Assemble the Tartlets

  • Remove the pie dough from the refrigerator and place onto a lightly floured work surface. Using a rolling pin, roll the dough out to approximately ⅛th of an inch thick.
  • Using a 2 ½ inch round cookie cutter, cut as many circles as possible, the remove the scrap dough, press it together, wrap in plastic and place back into the refrigerator to chill again.
  • Wet your finger in the small bowl of water and wet around the edges of each dough round.
  • Then, scoop about 1 ½ teaspoon of jam into the center of half of the dough rounds. Top them with the jamless dough rounds and gently press around the edges with your fingers, then using a fork, crimp around the edges to seal them.
  • Tranfser the tartlets to a parchment lined baking tray.
  • Repeat with the remaining pie dough. You will get 10-12 tartlets. Once you are finished, place the baking tray of tartlets in the refrigerator while the oven preheats.
  • Preheat the oven to 400* F.
  • Bake the tartlets for 20-25 minutes or until they are golden around the edges.

Mix the Glaze

  • While the tarts are baking, mix the glaze. Combine powdered sugar, jam, and lemon juice in a bowl. Add water a teaspoon at a time whisking until the glaze is thick but pourable.

Glaze the Tartlets

  • To glaze the tartlets, wait until they are cool and then either hold them from the bottom and dip the tops in the glaze, or place them on a cooling rack and spoon the glaze on top of the tartlets. Allow the glaze to set for and hour and serve!
Keyword brunch, jam tarts, pie dough, tarts