Raspberry Glazed Gluten Free Pop Tarts

With naturally dyed vibrant pink frosting, these raspberry glazed gluten free pop tarts are as pretty as they are delicious! Plus, they’re super easy to make.

Gluten free pop tarts decorated with vibrant pink raspberry frosting and sprinkles, on a white surface.

Here we go again. No, you’re not having a deja vu. It really is a new pop tart recipe – what can I say, I’ve been on something of a pop tart roll lately. If you haven’t checked them out yet, take a peek at the wonderful s’mores pop tarts and triple chocolate pop tarts. So. Good.

We’re going for nice and simple today. And pink. Seriously: All. The. Pink.

Overhead shot of gluten free pop tarts decorated with vibrant pink raspberry frosting and sprinkles, on a white surface.

Now, I’m usually not a huge fan of pink – in fact, when I was younger, I used to refuse to wear anything pink. (Fun times.) But I really love these pretty, vibrant pink raspberry glazed gluten free pop tarts.

Firstly, the vibrant pink frosting is 100% naturally dyed with a simple raspberry reduction. This means that (a) there are no artificial dyes with strange ingredients and (b) in addition to the wonderful colour, you also get all that delicious raspberry flavour!

The filling is a simple raspberry jam – I’ve made a quick homemade jam from some frozen raspberries I’ve had on hand, but you can totally go the store-bought route.

If using a bought raspberry jam, I like to add a squeeze of lemon juice, to balance out the sweetness of the jam and bring out the natural tartness of the raspberries.

The gluten free pie crust is flaky, buttery, and ridiculously easy to make. I’ve used my go-to gluten free pie crust recipe, which made an appearance before in this delicious blackberry pie, the perfect gluten free apple pie, and these mouthwatering s’more pop tarts.

A pop tart cut in half, so that the raspberry jam filling oozes out.

All together, these components combine to make the best gluten free pop tarts you’ve ever tasted. Okay, with the exception of the triple chocolate pop tarts. Nothing beats triple chocolate. Nothing.

Have I mentioned that these pop tarts are a breeze to make? Well, they are. And to make things even easier, here are the step-by-step instructions:

HOW TO MAKE GLUTEN FREE POP TARTS

Let’s assume that you’ve made the gluten free pie crust already and it’s been chilling in the fridge for the last hour. It’s honestly super quick to throw together and pretty much fail-proof. (And, no, you can’t tell it’s gluten free. Promise.)

Next, roll out the pie dough to roughly 3 mm thick and cut out 3×4 inch rectangles. Place half of the rectangles onto a lined baking sheet, with at least 1/2 inch between them.

Process of making gluten free pop tarts: pie dough rectangles on lined baking sheet.

Egg wash the edges. Do not skip this step. If you want to avoid using eggs, brushing the edges with water or milk works too.

Brushing the edges will ensure that the pop tarts are properly sealed before they head into the oven – and therefore, prevent the dreaded filling leakage.

Process of making gluten free pop tarts: egg washing the pie dough rectangle edges.

Then, spoon on some of that lovely raspberry jam. About one heaped tablespoon should do it.

The more filling you try to fit in there, the more delicious the pop tarts will be… but also the greater the likelihood that they’ll burst while baking. It’s a balancing act.

Process of making gluten free pop tarts: spooning on the raspberry jam filling.

Prick the other rectangles with a toothpick or fork. These will be the pop tart tops – and pricking them will help any steam to escape during baking.

Process of making gluten free pop tarts: pricking the pop tart tops with a toothpick.

Pop the pricked rectangles on top of the filling, and gently seal the edges with your fingers. Be careful not to lose too much filling in the process.

And if some does escape… no biggie. Call it rustic charm and move on.

Process of making gluten free pop tarts: sealing the pop tart edges.

Make the edges pretty with a fork. Sure, this will help to additionally seal the pop tarts… but more importantly: it will give them that adorable crimped edge look.

Process of making gluten free pop tarts: crimped pop tart edges.

Then, pop the pop tarts into the oven (pun intended… I’m not sorry) and bake until slightly puffed up and golden brown.

And, as you can see, despite our very best efforts… some of the filling has escaped. Oh well. Not the end of the world. It happens to the best of us.

Process of making gluten free pop tarts: baked pop tarts just out of the oven.

THE RASPBERRY FROSTING

We’ve talked about the raspberry reduction many times before. It’s basically a puree of fresh or frozen raspberries that you pass through a sieve to remove the seeds and skins, and then you reduce the raspberry juice until it’s quite thick and viscous.

To make the lovely pink raspberry frosting, we’ll mix the raspberry reduction with powdered sugar, a squeeze of lemon juice and a bit of water. Whisk it up and admire the absolutely gorgeous pink colour.

Process of making gluten free pop tarts: the vibrant pink raspberry frosting.

You can easily make the frosting a pale pink or almost a neon pink by adjusting the powdered sugar to raspberry reduction ratio. Have fun.

DECORATING THE GLUTEN FREE POP TARTS

To decorate the gluten free pop tarts, spoon some of the raspberry frosting on top of each pop tart, spreading it slightly with the back of a spoon or spatula.

Process of making gluten free pop tarts: decorating the pop tarts with the raspberry frosting.

Then, it’s time for the sprinkles. As many as you can fit on there. As colourful as you can stand it. Get in touch with your inner rainbow unicorn and go absolutely nuts.

Process of making gluten free pop tarts: scattering sprinkles onto the frosted pop tarts.

And the end results…

colourful
vibrant
pink
delicious
buttery
sweet

impossible to resist.

Gluten free pop tarts decorated with vibrant pink raspberry frosting and sprinkles, on a white surface.

Raspberry Glazed Gluten Free Pop Tarts

With naturally dyed vibrant pink frosting, these raspberry glazed gluten free pop tarts are as pretty as they are delicious! Plus, they’re super easy to make.

Course Dessert
Cuisine Gluten Free
Keyword gluten free pie crust, gluten free pop tarts, homemade pop tarts, how to make pop tarts, raspberry pop tarts
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 45 minutes
Servings 8 pop tarts
Author Kat | The Loopy Whisk

Ingredients

For pie crust:

  • 1 cup cold water
  • 2 tbsp apple cider vinegar
  • 2 cups (250 g) gluten free flour
  • 1/2 cup (50 g) coconut flour
  • 1 tsp xanthan gum
  • 2 tbsp (25 g) white sugar
  • 1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes

For raspberry filling:

  • ~8 tbsp raspberry jam
  • 1 tsp lemon juice
  • 1 tbsp cornstarch (optional, it will thicken the filling slightly)

For raspberry frosting:

  • 1/2 cup (60 g) fresh or frozen raspberries
  • 1/2 cup (63 g) powdered sugar
  • 1 tsp lemon juice
  • 1 - 2 tbsp water (if the frosting is too thick)

You will also need:

  • 1 egg, lightly beaten for egg wash
  • sprinkles of choice for decoration

Instructions

For pie crust:

  1. In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

  2. Sift together the gluten free flour, coconut flour, xanthan gum, salt and sugar.

  3. Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

  4. Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water.

    The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

  5. Shape the pie dough roughly into a rectangle (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

For raspberry jam filling:

  1. Mix the raspberry jam, lemon juice and cornstarch (optional) together until everything is evenly distributed.

Assembling and baking the pop tarts:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

  2. Roll out the chilled pie dough about 3 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).

  3. Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the raspberry jam filling into the centre of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edge.

  4. Prick the centres of the other 8 rectangles with a toothpick. Place these rectangles over the filling, seal the edges with your fingers and "crimp" the edges with a fork.

  5. Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 - 22 minutes.

  6. Allow to cool slightly.

For raspberry frosting:

  1. First, make the raspberry reduction:

    In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

    Pass the raspberry mixture through a sieve to remove the seeds and skin.

    Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1 - 2 tbsp.

    Allow to cool.

  2. Mix together the powdered sugar, raspberry reduction and lemon juice. If the frosting is too thick, slowly add the water, one teaspoon at a time, mixing well after each addition, until you get the right frosting consistency. It should be runny, but still form a relatively thick layer of frosting.

    (I like to try it by dipping in the back of a spoon and seeing how it glazes/frosts it.)

    If the frosting is too runny, add more powdered sugar. If it's too thick add more water. You can control the intensity of the pink colour by adding less or more of the raspberry reduction.

Decorating the pop tarts:

  1. Spread the raspberry frosting onto the slightly cooled pop tarts and decorate with sprinkles of choice.

  2. Enjoy!

Storage:

  1. The raspberry glazed gluten free pop tarts keep well in a closed container in a cool dry place for 3 - 4 days.

Looking for more delicious pie recipes?
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