Homemade Orange Marmalade Pop Tarts Recipe

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2 votes | 5979 views

#2 in the Homemade Pop Tart Party Series... (first one in case you missed it was Apple Pie). I love, love, love orange marmalade and I love the topping for my orange muffins, so I combined the two for this one.

Prep time:
Cook time:
Servings: 16


Cost per serving $0.45 view details
  • 5 Cups Flour
  • 2 teaspoons Salt
  • 4 Tablespoons Sugar
  • 4 Sticks Butter, diced
  • 1 Cup Ice Water
  • 1/2 Cup Orange Marmalade
  • 1 Egg, beaten with 1 teaspoon of water
  • For the icing:
  • 1 cup powdered sugar
  • 1/4 tsp grated orange zest
  • 2 Tbs freshly squeezed orange juice


  1. Mix together the flour, salt and sugar. Add the butter and mix for one minute. Add ice water and mix until combined. The dough will be coarse but should hold together when you squeeze it. If it is too crumbly add more water 1 teaspoon at a time. Divide the dough into 4 disks. Wrap each disk separately with plastic wrap and refrigerate for 30 minutes minimum. I made mine the night before. (If you want an easier option, you could use a refrigerated pie crust)
  2. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 of the doughs until it is approximately 1/8 inch thick. Using a pastry cutter, cookie cutter (or if you are lucky enough to find one like I did), a Toaster Pastry Press from Williams Sonoma cut out 5 rectangles. Repeat with next disk. Spread about 1 Tablespoon of apple butter and 1 Tablespoon of apple onto each of the rectangles. Leave a border about 1/2" wide. Using a pastry brush, lightly brush the edges with the egg mixture. Cut the remaining dough into rectangles for the tops. Place on top and seal the edges. Transfer to baking sheet and refrigerate for 30 minutes.
  3. Position 1 rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 350 degrees. Bake for 25 minutes , or until golden. Reverse the positions of the baking sheets and rotate. Let cool for about 10 minutes, then transfer to wire racks and let cool completely.
  4. For the icing:
  5. Whisk together powdered sugar, orange juice and orange zest until smooth.
  6. Spread on warm muffins.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 16 servings
Calories 416  
Calories from Fat 207 50%
Total Fat 23.58g 29%
Saturated Fat 14.66g 59%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 464mg 19%
Potassium 60mg 2%
Total Carbs 47.3g 13%
Dietary Fiber 1.1g 4%
Sugars 16.8g 11%
Protein 4.67g 7%



  • Veronica Gantley
    June 24, 2012
    What a great way to start the day. Thanks for sharing with us.

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