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Author Notes: When you make your own pop-tarts at home, you can have any flavor you desire. Try these Cherry Apricot Hand Tarts for starters! —Paige
- 1 box prepared pie crust, two count
- 1 cup fresh Ranier cherries, pitted
- 1 tablespoon cornstarch
- 1 tablespoon milk
- sprinkles, if desired
- In a small saucepan, stir together the cherries, apricots, sugar, lemon juice, and salt. Simmer for about 3-4 minutes, or until the fruit is bubbly. You may have to use a wooden spoon to break them up a bit.
- Lower the heat and whisk together the cornstarch and water. Stir the slurry into the fruit, stirring constantly, until it is a thick, jam-like consistency.
- Remove from the heat, transfer to a bowl and refrigerate for at least 30 minutes to cool completely.
- Preheat the oven to 400°F. Lightly brush the tops of the tarts with the egg wash. Use a fork to poke small holes in the top of the dough to allow steam to escape.
- Gather the scraps of dough and re-roll to cut more rectangles if necessary.
- Bake for 15 minutes or until golden brown. Remove from the oven and let it cool a little before glazing.
- Whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. If the glaze seems too thick you can add another teaspoon or two of milk. Use a spoon to glaze each tart and top with sprinkles, if desired.