You Trendy Little Tart

So there’s this awesome little diner in Washington DC, in the Eastern Market area, right valentine-poptartsdown the road from Barracks Row, called Ted’s Bulletin. Totally old-timey and nostalgia-filled, this place is extremely popular for breakfast, lunch and brunch. We tried to get in, but the wait was about 90 minutes. Unabashed (but also unwilling to hang out for that long), we squeezed into the tiny foyer at the end of a long windy line, and slowly crept forward to the pastry display. There, behind the fingerprint covered glass, we found our favorite DC discovery of all time — housemade pop tarts. After my first bite, I was inspired to come home and give this sweet little treasure a go in our own kitchen.

Ahhhh, the homemade pop tart! The flaky warm dough, delicious cinnamon sugar filling…or any fruit filling for that matter…far exceeds the favorite commercial breakfast staple of our childhood.  A toaster pastry, a flattened rectangular sweet hand pie…whatever it was, I loved them and so did my kids. But, we have forever replaced that convenience food in the crinkly silver packaging with our very own homemade version.

You can definitely use your family’s pie dough recipe, but for a quick dessert or breakfast treat, I always pick up the rolled pie dough easily found in our neighborhood market.

This was such a perfect way to start our Valentine’s Day. I upscaled this version with a heart-shaped cutout filled with a strawberry slice. Surprise your family with this on any Saturday morning!

Recipe for Homemade Pop Tarts


Two 9″ pre-made rolled pie crusts

1/4 c butter, softened

1/4 c sugar

2 T cinnamon

1 c confectioner’s sugar

1 T milk

1/4 tsp vanilla extract

Candy sprinkles


  1. Roll out pie crusts on lightly floured surface, squaring edges as much as possible.
  2. Using a ruler, cut into 4″ wide and 10″ long rectangles. Mix butter, sugar and cinnamon. Place 2 tsp of this mixture in the center of one end of the rectangle. Fold rectangle in half, bringing other end of rectangle over the side with the mixture.
  3. Crimp around edges of rectangle with fork tines, sealing pop tart closed. Baked in a preheated 425F oven for 7-10 minutes, until edges are lightly golden brown.
  4. Whisk sugar, milk and vanilla extrat in small bowl until smooth. Spread frosting over cooled pop tarts and sprinkle the sprinkles on top!




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