Homemade Blueberry Pop Tarts

Ingredients

For the Pastry Dough

• 2 1/2 cups all-purpose flour
• 1 tsp powdered sugar
• 1 tsp kosher salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup ice water

For the Blueberry Filling

• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tbsp plus 1 tsp lemon juice

For the Icing

• 1 cup powdered sugar
• 1 tbsp heavy cream
• 1/2 tsp vanilla extract

For the Egg Wash

• 1 large egg, lightly beaten

Make the Filling and Dough

First, make the blueberry filling so it has time to cool. In a small saucepan, combine the blueberries, granulated sugar, and lemon juice.

Cook over medium heat, stirring constantly. Once the blueberries soften, use the back of a spoon to smash them so they release their juices.

Let the mixture simmer, stirring occasionally, until it has thickened, which usually takes ~5-10 minutes.

Run the filling through a fine-mesh strainer to remove the skins, pressing on the solids to get all the jam. Set aside one tablespoon of the strained filling for the icing, and let the rest cool completely.

For the dough, whisk together the flour, powdered sugar, and kosher salt in a large bowl. Add the cold, cubed butter and use a pastry blender or your fingertips to cut it in until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.

Add the ice water a little at a time, mixing with a fork until the dough just starts to come together. Divide the dough in half, flatten each half into a disc, wrap them in plastic wrap, and refrigerate for at least ~2 hours.

Assemble the Pop Tarts

When you’re ready to assemble, preheat your oven to 350 F.

Remove one disc of dough from the fridge and place it on a lightly floured surface. Roll it out into a 9×12 inch rectangle.

Using a sharp knife or a pizza cutter, cut the dough into nine 4×3 inch rectangles. Place these on a parchment-lined baking sheet and put them in the fridge while you repeat the process with the second disc of dough.

Take the first tray of rectangles out of the fridge. Brush the edges of each rectangle with the beaten egg.

Spoon about a teaspoon of the cooled blueberry filling into the center of each rectangle, spreading it out but leaving the egg-washed border clear.

Place a top rectangle of dough over each filled bottom and use a fork to crimp the edges shut.

Bake and Glaze the Pop Tarts

Brush the entire top of each pop tart with the egg wash and poke a few holes in the top with a fork to let steam escape.

Bake for ~25-27 minutes, until they are golden brown. Let them cool on the baking sheet.

While the pop tarts are cooling, make the icing. Whisk together the powdered sugar, the reserved tablespoon of blueberry filling, heavy cream, and vanilla extract until it’s smooth.

Once the pop tarts are cool, or just slightly warm, spread the icing over the top.

Homemade Blueberry Pop Tarts

These pop tarts are made with a flaky, all-butter pie dough and filled with a simple, sweet-tart blueberry jam. The key to a flaky crust is keeping the butter cold and working the dough as little as possible; you want to see little pockets of butter, as that’s what creates the layers in the oven. A simple blueberry glaze finishes them off.

Prep Time30 minutes mins

Cook Time25 minutes mins

Chill + Cool Time2 hours hrs 30 minutes mins

Total Time3 hours hrs 25 minutes mins

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Ingredients

For the Pastry Dough

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 tsp powdered sugar
• ▢ 1 tsp kosher salt
• ▢ 1 cup cold unsalted butter 2 sticks, cut into 1/2-inch cubes
• ▢ 1/2 cup ice water

For the Blueberry Filling

• ▢ 1 1/2 cups blueberries fresh or frozen
• ▢ 1/4 cup granulated sugar
• ▢ 1 tbsp plus 1 tsp lemon juice

For the Icing

• ▢ 1 cup powdered sugar
• ▢ 1 tbsp heavy cream
• ▢ 1/2 tsp vanilla extract

For the Egg Wash

• ▢ 1 large egg lightly beaten

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Instructions

• Combine blueberries, sugar, and lemon juice in saucepan. Cook over medium heat until thickened, 5-10 minutes.
• Strain mixture, reserve 1 tablespoon for icing. Let cool completely.
• Mix flour, powdered sugar, and salt. Cut in cold butter until crumbly. Add ice water until dough forms.
• Divide dough, wrap, refrigerate 2 hours.
• Preheat oven to 350°F.
• Roll one dough disc into 9×12 inch rectangle. Cut into nine 4×3 inch rectangles. Chill. Repeat with second disc.
• Brush edges with egg wash. Add 1 teaspoon filling to center of each bottom rectangle.
• Top with second rectangle. Crimp edges with fork.
• Brush tops with egg wash. Poke holes with fork.
• Bake 25-27 minutes until golden.
• Mix powdered sugar, reserved filling, cream, and vanilla for icing.
• Ice cooled pop tarts.

Notes

Keep dough cold while working. Ensure filling is completely cool before assembling.

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