These Blueberry Pop Tarts are not like any store bought pop tart that you have had. They have a buttery flaky crust that is stuffed with fresh juicy blueberries then drizzled with a blueberry glaze for a little added sweetness.
What Is A Pop Tart?
A Pop Tart is basically a hand pie. It is usually made by sandwiching two pieces of pastry around a jam like fruity center. They come in a variety of flavors and are usually served as an on the go breakfast or afternoon snack. Now I am sure most of you remember them as pretty dry pastries that was heated in the toaster before eating. Well let me tell you, this is nothing like that. These Pop Tarts are way better than any store bought ones that you have had . The delicious flaky crust is filled with blueberries that have been cooked down to a thick syrup, then once cooled they are drizzled with a blueberry glaze which adds the perfect amount of sweetness. Making something that both kids and adults will absolutely love.
Why You Will Love These Pop Tarts
- Portable: They are quite convenient. No fork and knife needed for these. Perfect for a grab and go breakfast or just a on the go snack.
- Taste: No dried out pastry here. They have the perfect buttery flaky crust and the fresh fruit filling is loaded with flavor while the glaze adds the perfect amount of sweetness.
- Ease: These Pop Tart are easy to make, but for an even easier version, you can use store bought pastry.
Ingredients Needed To Make This Recipe
- Flour: All purpose flour is perfect for this recipe.
- Granulated Sugar: These Pop Tarts are not overly sweet. Only a small amount of sugar is used for added sweetness.
- Salt: A small amount of salt in sweet recipes, is used to enhance the flavors.
- Butter. I always opt for unsalted butter. This way you can control the amount of salt in your recipes. As with any recipe for making a crust, it is very important that the butter is very cold. In fact the first thing I do is cut my butter into small cubes then I place it into a small bowl and store it in the freezer until I’m ready to use it. This will ensure that it is very cold.
- Water: Very cold. :
- Blueberries: For this recipe I used fresh blueberries but frozen blueberries will work also.
- Cornstarch: This will allow the blueberries to thicken up when they are cooked.
- Lemon Zest: It is best to use a micro plane to get very fine lemon zest. It is also important to scrub the lemon before zesting. Lemons are sprayed and you don’t want to add pesticides to your recipe.
- Lemon Juice: It is always important to use fresh squeezed lemon juice.
- Egg: For the egg wash. Just scrabble one egg with 1 tablespoon of water. Brush on top of pastry and bake. It will give you that nice golden crust that you are looking for.
- Powdered Sugar: for the glaze
Tips For Making Homemade Pop Tarts
- When making your crust, It is very important that all your ingredients are very cold. In fact I always start the recipe by cutting my butter into small cubes and place them in a small jar. I store them in the freezer until I am ready to use them. This will ensure that the butter is very cold.
- Chill the pastry before assembly. This will ensure a nice flaky crust.
- Try not to over fill your crust.1 to 2 Tablespoons is more than enough filling.
Blueberry Pop Tarts
Course: SnackDifficulty: EasyThese Blueberry Pop Tarts are not like any store bought Pop Tarts that you may have had in the past. The buttery flaky crust is filled with juicy blueberries then topped with a blueberry glaze for a little added sweetness. Once you have these, you wont want store bought Pop Tarts again.
Ingredients
- For The Crust
2 1/2 Cups all purpose flour
1/4 Cup granulated sugar
1/2 Teaspoon salt
1 Cup unsalted butter, cut into very small cubes, very cold
4 Tablespoons ice water
- Blueberry Filling
2 Cups fresh or frozen blueberries
1/4 Cup granulated sugar
2 Tablespoons of corn starch
2 Tablespoons water
Zest of 1 lemon
Juice of 1 lemon
- Blueberry Glaze
1/2 Cup powdered sugar
1 Teaspoon lemon juice
2 Tablespoons of reserved blueberry juice
Directions
- To make the pastry, place the flour, sugar and salt in the bowl of a food processor. Pulse several times to combine. Add the very cold butter and pulse until a corse meal forms. Add the ice water, 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together. Wrap dough in a sheet of plastic wrap and chill for 30 minutes.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
- Meanwhile place blueberries, sugar, lemon zest and lemon juice in a pot over medium heat. Cook, stirring occasionally until the blueberries break up and cook down. Remove two tablespoons of the blueberry liquid and set to the side. Place the cornstarch in a small bowl. Add 2 tablespoons of water to the cornstarch and whisk to form a slurry. Stir slurry into the blueberries and continue stirring until mixture starts to thicken. Remove from heat and allow to cool completely before using.
- Remove pastry from the refrigerator and place on a lightly floured surface. Roll out the dough to 1/8” thickness. Cut out 3” x 5” rectangles ( I used an index card as a stencil ) and place four on the prepared baking sheet. Place two tablespoons of the cooled blueberry mixture in the center of each rectangle. Make an egg wash by scrambling one egg with 2 tablespoons of water. Brush the edges of the pastry with the egg wash. Place another rectangle of pastry on top and cinch the edges with a fork. Brush the top with egg wash. Repeat this with the rest of the pastry. Place in preheated oven and bake for 20 to 25 minutes or until tops are golden brown. Remove from oven and allow to cool completely.
- While the Pop Tarts are cooling you can prepare your blueberry glaze. Whisk together the reserved blueberry liquid , lemon juice and powdered sugar in a small bowl until completely combined. Drizzle the tops of the cooled Pop Tarts with the blueberry glaze and place to the side to set. Then serve.
- Enjoy.
