Flaky Gluten Free Pop Tarts with a Buttery, Jam-Filled Crust
These gluten free pop tarts have a tender, flaky pastry crust and a sweet jam filling, just like the ones you remember. The dough is a simple shortcrust that rolls out smoothly, and a quick icing on top gives them that glossy finish.
They are baked until golden and crisp, with no dry or crumbly pastry to wrestle with. If you miss the toaster pastry aisle, this is the recipe to have on your counter.
Why These Gluten Free Pop Tarts Work
The dough is rich with butter and rolls out easily between sheets of parchment, so there is no sticky mess. It gets a quick chill to keep the butter cold, which creates thin, flaky layers.
The filling stays thick and jammy. A little cornstarch mixed into the preserves means no pools of hot fruit syrup leaking out onto the pan. You can use any flavor you like.
A simple vanilla icing goes on after baking and sets up shiny and smooth. They taste like a better version of the boxed ones, with real butter and jam you can see.
Ingredients
- 2 cups (280g) gluten free all‑purpose flour blend with xanthan gum: I use Cup4Cup or King Arthur Measure for Measure. The xanthan gum is what holds the dough together.
- ¼ cup (50g) granulated sugar: just enough to lightly sweeten the pastry.
- ½ teaspoon fine sea salt
- 1 cup (226g) cold unsalted butter, cut into small cubes: the butter must be cold for flaky layers.
- 1 large egg, cold: helps bind the dough.
- 2 tablespoons cold milk (any kind): whole milk works well, but dairy‑free is fine.
- ½ cup thick fruit jam or preserves: strawberry, raspberry, or apricot. Avoid runny jelly.
- 1 teaspoon cornstarch: mixed into the jam to prevent leaks.
- 1 cup (120g) powdered sugar
- 1 to 2 tablespoons milk, plus ¼ teaspoon vanilla extract: for the icing.
- Sprinkles (optional): the fun part.
Variations / Substitutions
- Dairy‑free: swap the butter for a solid vegan butter stick and use your favorite unsweetened plant‑based milk.
- Different fillings: use lemon curd, chocolate hazelnut spread, or a brown sugar‑cinnamon mixture. Stir the cornstarch into any fruit‑based filling only.
- Spice it up: add ½ teaspoon cinnamon or a pinch of cardamom to the dough for a warmer pastry.
- Double batch: make the full dough recipe twice and freeze half the unbaked tarts for later. Bake straight from frozen, adding 2 to 3 minutes.
If you enjoy these, you might also like our Gluten Free Cinnamon Rolls.
How to Make Gluten Free Pop Tarts
Step 1: Cut the Butter Into the Flour
Whisk the 2 cups (280g) gluten free flour blend, ¼ cup (50g) sugar, and ½ teaspoon salt together in a large bowl. Drop in the 1 cup (226g) cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea‑sized butter bits still visible.
This step is where the flaky texture comes from. Those small pieces of cold butter will create steam pockets as they bake, separating the dough into thin layers. Try not to let the butter warm up too much from your hands.
Step 2: Roll and Cut the Pastry
Stir the 1 large egg and 2 tablespoons cold milk together, then pour them into the flour mixture. Mix with a fork just until the dough starts to come together. Gather it into a ball, press into a disc, wrap tightly, and chill for 30 minutes. After chilling, divide the dough in half. Roll each half between two sheets of parchment paper to about ⅛‑inch thickness. Trim the rough edges and cut into 8 rectangles total, roughly 3 by 4 inches each.
The dough should feel firm and cool when you roll it. If it cracks at the edges, let it sit at room temperature for 2 or 3 minutes before rolling again. Keep the second half chilled while you work with the first.
Step 3: Fill and Seal the Pop Tarts
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Stir the ½ cup jam with the 1 teaspoon cornstarch until no white streaks remain. Place 4 of the pastry rectangles on the prepared sheet. Spoon about 1 tablespoon of the jam mixture onto the center of each one, leaving a clear border all the way around. Brush the edges lightly with a bit of cold water, then lay the remaining 4 rectangles on top. Press the edges with your fingers, then crimp all the way around with a fork to seal.
Sealing the edges tightly is what keeps the filling inside during baking. The cornstarch thickens the jam as it heats, so it stays put instead of bubbling out. Poke a few holes in the top of each tart with a toothpick if you like, though they are not strictly needed.
Step 4: Bake Until Golden
Slide the baking sheet into the preheated oven and bake for 16 to 18 minutes, until the tarts are golden brown on the edges and the tops feel firm. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before icing.
The bottoms will brown slightly more than the tops. If you notice any jam that has escaped, you can trim it off with a small knife while the tarts are still warm.
Step 5: Ice and Decorate the Pop Tarts
Stir together the 1 cup (120g) powdered sugar, 1 tablespoon of the remaining milk, and the ¼ teaspoon vanilla extract. Add the second tablespoon of milk only if the icing seems too thick to spread. Spoon a generous dollop on top of each cooled tart and use the back of the spoon to spread it almost to the edges. Scatter sprinkles over the wet icing right away.
The icing will set in about 10 minutes, turning smooth and slightly firm. Eat them right then, or pack them up for later.
Tips for the Best Gluten Free Pop Tarts
- Weigh the flour: gluten free blends vary from brand to brand. Using a scale gives you a consistent dough every time.
- Keep everything cold: warm butter or dough will turn out tough, not flaky. If your kitchen is warm, pop the bowl of flour and butter into the fridge for 10 minutes before starting.
- Seal with a fork: after crimping, run the tines of a fork all the way around the edge. Press firmly enough to leave clear marks but not so hard that you cut through.
- Cool completely before icing: warm tarts will melt the icing into a thin, sugary puddle. Wait until they are no longer warm to the touch.
Storing Leftovers
Store leftover iced pop tarts in a single layer inside an airtight container at room temperature for up to 3 days. The crust will soften a little over time, but a quick pass in a toaster oven or air fryer at 350°F (175°C) for 2 to 3 minutes brings back some of the crispness. You can also freeze un-iced baked tarts for up to a month; thaw and ice them the day you plan to serve.
Frequently Asked Questions
Can I use a blend without xanthan gum?
Yes, but the dough will be more delicate. Add ½ teaspoon of xanthan gum to the flour yourself if your blend does not already contain it. Without it, the pastry can crumble when you roll and cut it.
How do I make the icing dairy‑free?
Use a plant‑based milk and skip the butter in the icing. The standard icing here is already butter‑free. A thick coconut milk or oat milk works well and still sets up smooth.
Can I freeze unbaked pop tarts?
You can. Assemble and seal the tarts, then place them on a parchment‑lined tray and freeze until solid. Transfer to a freezer bag. Bake straight from frozen at 400°F (200°C) for 20 to 22 minutes, no need to thaw.
Why did my pop tarts puff up unevenly?
Steam from the butter can push the top crust upward in spots. Poking a few air vents with a toothpick before baking helps release that steam. Even without vents, the tops usually settle back down as they cool.
Can I air‑fry these?
Yes. Set your air fryer to 375°F (190°C) and cook for 8 to 10 minutes, checking after 8. The crust will get crisp but may not brown as evenly as the oven version. Rotate the basket halfway through for the best color.
Gluten Free Pop Tarts Recipe
Ingredients
Method
- Whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture resembles coarse meal with a few pea‑sized pieces.
- Mix the egg with 2 tablespoons cold milk and stir into the flour mixture just until a dough forms. Press into a disc, wrap, and chill 30 minutes.
- Roll the dough between parchment to ⅛‑inch thickness and cut into 8 rectangles. Stir the jam with the cornstarch. Place 4 rectangles on a parchment‑lined baking sheet, top each with 1 tablespoon of jam, leaving a border. Brush edges with water, add the top rectangles, and crimp edges with a fork to seal.
- Preheat oven to 400°F (200°C). Bake for 16 to 18 minutes until golden. Cool completely on a wire rack.
- Whisk the powdered sugar, 1 tablespoon milk, and vanilla; add the remaining milk only if needed. Ice the cooled tarts, top with sprinkles if using, and let set for 10 minutes before serving.
