Make Your Own Christmas Mince Pie Pop Tarts

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A homemade version of a very popular breakfast or after-school treat with a holiday twist: Mince Pie Pop Tarts!


These homemade pop tarts are made with an easy, flaky, buttery pastry crust, filled with ‘mincemeat’, (I used Robertson’s Traditional Mincemeat) and optionally iced with a simple glaze or powdered sugar.

Get the whole family together as these are so fun to make with lots of Christmas sprinkles. 

Fill it with any flavor jam, or even some Nutella. Whip these pastries with just the basics you can find around your home.


What Are Homemade Pop Tarts?

A little bit of pastry crust, a (fruit) filling, a little icing. Simple.

What Are Christmas Mince Pie Pop Tarts?

The Warm, spicy mincemeat and the crisp pastry crust complement each other and also go beautifully with a spoonful or two of whipped cream or vanilla ice cream.

The History Of Christmas Mince pie

For many centuries, these delicious mince pies have been enjoyed as a tasty, warming, and filling treat – early on as a main dish, now often as dessert.

The flavor of real mincemeat pie is sort of like a Middle Eastern mixture of cloves, cinnamon, and nutmeg. This crumbly pastry is filled with fruit, often soaked in brandy and flavored with citrus and mild spice.

Fruity, boozy little mouthfuls. These Homemade poptarts will possibly make an appearance on every table this holiday season, making spirits bright and then going straight to your hips.


Christmas Mince Pie Pop Tarts

A homemade version of a very popular breakfast or after-school treat with a holiday twist: Mince Pie Pop Tarts!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 9


Sweet Shortcrust Pastry  Or Ready Rolled Pastry 

  • 245 g Flour
  • 70 g Powdered sugar, sifted
  • Pinch of salt
  • 165 g Unsalted butter, cold and cubed
  • 1 whole Large egg
  • 2 Tbsp milk
  • 1/2 tsp Vanilla extract


  • 1/2 jar Of 'mincemeat' or any jam, blended a bit

Egg wash:

  • 1 egg, beaten

Glaze *Optional*

  • 90 g Powdered sugar, sifted
  • 1 Tbsp Milk plus more as needed
  • 1/4 tsp Vanilla extract


Make the sweet shortcrust pastry:

  • Whisk together the flour, sugar, and salt in a large bowl or in a food processor.
  • Rub in the cold cubed butter until it resembles bread crumbs & the mixture holds together when you squeeze it,
  •  Mix the egg, vanilla extract, and milk, and add it to the dough, mixing just until everything is cohesive.
  • Wrap the pastry in cling wrap and place in the fridge for 30 minutes to allow the gluten to relax and the dough to firm up. (you can freeze the pastry at this point)
    You can also refrigerate the dough for up to 2 days; let it rest for 15 to 20 minutes at room temperature before you roll it out.
  • Preheat your oven to 175°C (350°F)
  • Place the dough on a generously floured work surface, and roll it into a rectangle about 1/2 cm thick (0,2 inch).
    With a pizza cutter or knife cut your pastry into 7,5 cm x 10 cm (3inch x 4inch) rectangles. You will need 2 for each pop tart.
  • Each pop tart has a base and a lid.
    Brush the egg wash on the base around the edges and prick the lid of each tart multiple times with a fork; you want to make sure steam can escape,
  • *If your filling is too chunky, place in the food processor and whiz up a little bit*
    Spoon filling into the center of each marked rectangle. Take care not to overfill or you would have a jam explosion.
    Place the second sheet of dough atop the first, using your fingertips or a fork to press firmly around each pocket of filling, sealing the dough well on all sides. Brush the pop tarts all over with eggwash
  • Transfer to a baking sheet that is lined with baking paper and bake at 175°C (350°F) for 25 – 30 minutes or until they're a light golden brown.
  • Remove them from the oven, and allow them to cool on the pan, then transfer to a wire rack to cool completely before glazing. Store on the counter for up to a week, or freeze for up to a month.

Add the glaze *optional*

  • whisk all of the ingredients together in a medium bowl until it reaches a spreadable consistency. Add another teaspoon or two of milk if needed. Use a spoon or knife to glaze each pop-tart.

Storing Pop Tarts

Keep in an airtight container for about a week, To reheat, bake in a 175°C (350°F) oven for 10 minutes. Baked and unglazed pop-tarts freeze well, up to 3 months. Thaw and reheat as directed.


If you make this Christmas Mince Pie Pop Tarts, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.


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