Baking, Breakfast, Cravings, Dessert, Gluten Free

Homemade Cherry Pop Tarts (Gluten Free)

These homemade gluten free cherry Pop Tarts are everything you love about the classic treat, but made even better! Made with a flaky almond flour crust, homemade cherry filling, and an icing that uses no artificial dyes, this easy recipe includes detailed step-by-step instructions so you can make perfectly delicious Pop Tarts at home with more wholesome ingredients.

WHY I MADE THESE CHERRY POP TARTS

People always ask me where I get the inspiration for my recipes, and the truth is that I’ve always been inspired by the store-bought snacks and treats that I inhaled when I was a kid. We grew up on frozen t.v. dinners, Kit Kat bars, Crunch bars, and granola bars, and I loved every single one of them.

But now that I’m older and much more aware of what goes into those foods, I’m committed to enjoying those same flavors but instead I just make them at home, and that’s how these homemade gluten free cherry Pop Tarts came to be!

Although my absolute favorite Pop Tart flavor definitely used to be the brown sugar one (will need to make a dupe of that one soon), I made these cherry Pop Tarts first because I found myself with a whole lotta cherries recently and needed something to do with them.

Naturally, I was thinking of making homemade cherry preserves, and once I had that idea in my head I just knew that making some kind of pie or… Pop Tart… would be an amazing next move.

So, if you’re like me and you’d love to eat a cherry Pop Tart but you don’t wanna eat artificial dyes, preservatives, or just too much unnecessary sugars then these homemade, gluten free and way healthier wholesome Pop Tarts should be next on your bake list. The pastry is crisp yet tender, the cherry filling actually tastes like real fruit (because it is real fruit), and the icing is lightly sweet but not too sweet, if you know what I mean.

You can also skip the icing entirely if you’re more of a purist and want to reduce the overall sugar content of this recipe. Either way, I know you’re going to love this one. If you make them, leave a review and comment so I can see it and congratulate you! Can’t wait for you to try these.

MY HEALTHY CHERRY POP TART RECIPE

The full instructions on how to make these healthy cherry Pop Tarts is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

1. Make the pastry dough: Mix together the almond flour, cornstarch, and salt. Cut in the cold, grated butter, until it forms a sandy texture. Add in the maple syrup and egg, and mix until a dough forms. Divide into two, wrap, and chill for at least 1 hour.

2. Cook the cherry filling: Simmer cherries and maple syrup for 15-20 minutes, mashing them as they cook. Stir in the cornstarch slurry, lemon juice, and vanilla. Cool to room temperature before using.

3. Roll and cut the dough: Roll each chilled dough disk into a thin rectangle, then cut them into six 5″x4″ rectangles per disk. You’ll get 12 total rectangles, making 6 Pop Tarts.

4. Fill and assemble: Place 3 rectangles on a baking sheet, add the cherry filling to each, and brush the edges with egg wash. Top with the second piece of dough, and seal the edges with a fork.

5. Egg wash and bake: Brush the tops of the Pop Tarts with egg wash, prick them with a fork to release steam, and bake until golden brown.

6. Cool and decorate: Cool completely on a wire rack, then top with the homemade icing and sprinkles, if using.

GLUTEN FREE POP TARTS KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this gluten free Pop Tart recipe at home:

Pastry

Almond flour: The base of this gluten free pie crust.
Cornstarch, or arrowroot powder: Lightens the almond flour’s density so it’s not too heavy, and helps the dough “crisp” giving it a texture closer to traditional pie crust.
Butter: Creates flaky texture! Keeping the butter cold prevents it from melting into the flour too early, which would make the dough dense instead of tender.
Maple syrup: A natural sweetener that adds moisture and helps the dough come together.
Egg: Helps to bind the dough even further.

Cherry Filling

Cherries: The star of the show! Both fresh and frozen cherries work for this recipe.
Maple syrup: Sweetens the filling naturally and helps draw out the cherries’ juices during cooking.
Cornstarch: Thickens the filling so it’s jammy rather than runny, keeping it from leaking out during baking.
Lemon juice: Brightens the flavors and balances the sweetness of the cherries and maple syrup.

Egg Wash

Egg: Brushed on the dough’s edges to help seal the pastry, and on top to give the baked Pop Tarts a golden brown finish.

Icing (Optional)

Powdered sugar: The base of the icing, providing both sweetness and structure. I tried to make this recipe without powdered sugar and it just was not working…powdered sugar is the gold standard ingredient for a reason. It just creates the perfect structure for icing. You can use sugar-free powdered sugar for this recipe if you prefer, or skip the icing step altogether for a reduced-sugar treat that tastes more like a cherry hand pie!
Freeze-dried strawberry powder: Adds the pink icing color without using artificial dyes.
Milk: Thins the icing to the perfect consistency right before drizzling on the Pop Tarts.
Sprinkles: Purely for decoration!

HOW LONG DO THESE CHERRY POP TARTS TAKE TO MAKE?

This gluten free cherry Pop Tarts recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

Prep time: 40 mins
Bake time: 55 minutes

In total, this healthier homemade Pop Tart recipe will take about an hour total to make!

As I lay out in the FAQ portion below, you’ll make your life way easier if you split this recipe up over two days. So, I recommend making the cherry filling and the dough on day one, and then completing assembly on day two. That way you’re not trying to cram in too much into one day.

HOW TO STORE THESE HOMEMADE POP TARTS?

Leftover Pop Tarts are best stored in an airtight container in the fridge, where they’ll stay fresh for about a week. I recommend reheating leftovers in a microwave toaster oven to get them warm and delicious again.

Note that the icing will start to drip as it warms up, so be sure to place a pan or parchment paper beneath the Pop Tart if the icing starts to melt. For this reason, it’s also a good idea to store the Pop Tarts first without any icing and then ice them right before you want to enjoy them.

HEALTHY CHERRY POP TARTS FAQ

1. Can I use store bought pie crust instead of making the almond flour pastry from scratch?
Yes, you can use store bought pie crust instead and save yourself from having to make the pastry from scratch. Just make sure it’s a gluten free pie crust if you’re following a gluten free diet. If not, traditional pie crust will work as well. Just make sure you roll it out to the suggested size so that you can get six total Pop Tarts from this recipe.

2. Can I use frozen cherries?
Yes, absolutely! The recipe works well with fresh or frozen cherries. You don’t need to thaw the cherries first, but you may need to add a few extra minutes to the cooking time since frozen fruit releases more liquid than fresh cherries.

3. Can I make this recipe ahead of time?
To save yourself some time and make assembly a breeze, I recommend prepping the dough and the cherry filling a day ahead and then finishing the assembly the next day. The pastry dough can chill in the fridge for up to 24 hours before using it, and the cherry filling keeps well in an airtight container in the fridge for weeks.

You can even prepare the Pop Tarts through the crimping step, and store the unbaked Pop Tarts in the fridge and bake them the next day.

4. Why is my dough cracking or hard to roll out?
Almond flour dough is much more delicate than traditional dough that’s made with gluten. It has a tendency to crack and break when you roll it out.

To prevent this, be sure to keep the dough as cold as you can while you roll it out. If it gets too soft at room temperature, pop it back in the fridge for 10-15 minutes so it firms up again. Any tears can be patched with scraps of dough trimmings.

5. Can I skip the icing step to make these lower in sugar?
Yes, the icing is totally optional. I like to do that step to make them look and taste like Pop Tarts but they still taste amazing without it! Skipping it is an easy way to cut down on added sugar, too.

6. Can I use a different fruit filling besides cherries?
Yes, instead of cherries you can also use other fruits like berries, peaches, or apples. Just adjust the cooking time based on how juicy the fruit is.

7. How do I store leftover Pop Tarts?
Leftover Pop Tarts are best stored in an airtight container in the fridge, where they’ll stay fresh for about a week. I recommend reheating leftovers in a microwave toaster oven to get them warm and delicious again.

8. Are these cherry Pop Tarts gluten free?
Yes, because the pastry is made with almond flour rather than traditional wheat flour, these homemade cherry Pop Tarts are naturally gluten-free!

9. Can I freeze the Pop Tarts for later?
Yes, just make sure the un-iced Pop Tarts are well-wrapped in parchment paper and stored in an airtight container. You can bake them straight from frozen, adding a few extra minutes to the bake time to make sure they heat through all the way.

10. Can I use store bought cherry filling?
Yes, for sure you can. I like to make my own because I find that the store bought versions often have tons of added sugar and preservatives. If you do choose to use a store bought cherry filling, I recommend going with cherry preserves since they’ll have the best cherry texture and flavor for this recipe. Also try to buy one that’s made without added preservatives, flavors, or emulsifiers.

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Gluten Free Cherry Pop Tarts

Print Pin Rate

Course: Breakfast, Dessert, Snack

Prep Time: 40

Cook Time: 55

Total Time: 1 35

Servings: servings

Equipment

Ingredients

Pastry

2 1/2 c almond flour
1 c cornstarch or arrowroot powder
Pinch of salt
1/4 c butter cold and grated
1/4 c maple syrup
1 egg room temperature, lightly beaten

Homemade Cherry Filling

5 c cherries pitted, fresh or frozen, about 900 g
1/4 c maple syrup
1 tbsp cornstarch
1 tbsp water
2 tbsp lemon juice
1/2 tsp vanilla

Egg Wash

1 egg lightly beaten

Icing (Optional)

1 c powdered sugar
1 tbsp freeze dried strawberry powder*
3 tbsp milk
Sprinkles for topping

Instructions

Pastry

In a medium bowl, mix together the almond flour, cornstarch, and salt. Be sure to press out any clumps that may form.
Sifting the dry ingredients together first helps to prevent clumps.
Use a fork to mix in the cold, grated butter, and incorporate it with the dry ingredients until a sandy texture forms.
Pour in the the maple syrup, and the egg.
Mix together for just a few minutes until a dough forms. I find it's helpful to turn the dough out onto the counter and knead it by hand for a minute or two so that it forms a smooth, round ball.
Divide the dough in half.
The dough will weigh about 500 g total, so if you want to be exact divide the dough into two 250 g pieces.
Shape each piece of dough into a ball shape and flatten the tops to form a disk.
Wrap each piece of dough in plastic wrap or parchment paper, and place in the fridge for at least 1 hour, or up to 24 hours.

Homemade Cherry Filling

Pour the cherries and the maple syrup into a medium pot. Turn the heat to medium, and cook the cherries for 15-20 minutes, mashing the cherries as you go, so they can release their liquid and become jammy.
I find this is easiest to do this step with a potato masher. At the end of the cooking time, you can use an immersion blender to get the cherry filling nice and smooth.
Remove the pot from heat.
In a small bowl or ramekin, mix together 1 tbsp cornstarch with 1 tbsp water to make a slurry.
Stir this into the cherries, along with the vanilla and lemon juice.
Cool the cherry filling to room temperature before using. You can store any leftover filling in a jar or airtight container and it will stay fresh in the fridge for weeks!

Assembly

Line a large baking sheet with parchment paper, and set aside.
Working one piece of dough at a time, place the dough on a separate sheet of parchment paper and gently roll it out to a thin rectangle, roughly 15"x12" in size.
Trim off any wonky edges so that the sides are straight and even.
Cold dough is easier to roll out and less likely to break, so feel free to pop the dough back in the fridge if it gets too warm at room temperature. If you get any holes or tears in the dough, you can use the trimmed pieces like a bandage to mend it back together.
Using a pizza cutter or a knife, cut the dough into six rectangles roughly 5″x4″ in size.
Gently transfer 3 of the rectangles onto the baking sheet, spacing them apart.
Spoon 1-2 tbsp of the cherry filling in the center of each rectangle. Be careful not to add too much filling, or else it will spill out.
Brush the edges of the dough with egg wash.
Reserve the remaining egg wash for brushing the tops of the Pop Tarts.
Place the second piece of dough on top of the cherry filling, lightly pressing the edges down to adhere.
Use a fork to crimp the edges of the dough all around, sealing the edges together.
Repeat the above steps with the second ball of dough, so that you have 6 total Pop Tarts on the baking sheet.
You can store the finished Pop Tarts in the fridge as you're working so that they don't get too warm at room temperature.
Preheat oven to 350 F.
Store the Pop Tarts in the fridge as the oven preheats.
When the oven is ready, brush the tops of the Pop Tarts with additional egg wash, and lightly prick the tops with a fork so it can release steam as it bakes.
Bake for 30-35 minutes, until the tops and edges are golden brown. The tops may crack, which is ok! If you do the icing step, the cracks will get covered up with icing anyway.
Cool completely on a wire rack before decorating with icing, if using.

Icing

In a small bowl bowl, mix together the powdered sugar, strawberry powder, and milk, until the icing is thick but no too runny.
It may seem clumpy at first, but just keep mixing! You may need to add more or less milk to get the right consistency.
Spoon the icing on top of the cooled cherry Pop Tarts, and decorate with sprinkles! The icing will harden in just a few minutes.
See blog post for storage tips.

Notes

*You can make your own freeze dried strawberry powder by placing freeze dried strawberries in a food processor or blender, and blending until powdery.

HI, I’M SAM!

I’m so glad you found salt n sprinkles! I started this blog to show that good, healthy food is both easy and delicious to prepare at home. Whether you have a dietary restriction or just like to try new recipes in the kitchen, I hope you find just what you’re looking for here.

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