Homemade Blueberry Pop Tarts
Serves 935 mins prep45 mins cook
Perfectly sweet, flaky, berry-filled, and SO GOOD! These Homemade Blueberry Pop Tarts are better than anything you can buy and super simple to make.
0 servings
What you need
Instructions
Filling: Place blueberries in a medium bowl and crush them. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium low heat until sugar dissolves and mixture thickens. Remove from heat. Cool. Place blueberry mixture in a food processor and pulse until mostly smooth. Set aside. Pastry: In the bowl of a food processor, combine flour, salt, baking powder, and sugar. Pulse a few times to combine. Add butter, a few pieces at a time, pulsing after each addition. Add egg and pulse a few times to combine. Add cream and pulse until mixture comes together. Turn out onto a piece of plastic wrap. Lightly form into a ball and press out into a disc. Wrap tightly. Place in refrigerator for 30 minutes. Turn out dough onto lightly floured parchment paper. Roll out into a rectangle, 1/4" thick. Trim edges of pastry. Using a rectangular cutter, cut out as many rectangles as possible. Remove dough rectangles to a cookie sheet lined with parchment. Gather scraps and re-roll. Cut out rectangles. You should have 18 total between the 2 rolls. Egg Wash: In a small bowl, whisk together the egg yolk and the cream. Putting It Together: Preheat oven to 350 degrees. Line baking sheet with parchment paper. Place 9 squares of dough on parchment-lined baking sheet. Brush the edges of each square with egg wash. Spoon a heaping Tablespoon of blueberry jam in the center of each rectangle. Spread the jam out to about 1/2" from the edge. Top with another rectangle. Gently press down edges to seal. Use a fork on all four sides of each pop tart to make sure they are sealed. Using a fork, poke holes in the top of the pastry. Bake until light brown, about 25 minutes. Frosting Combine powdered sugar, milk, and vanilla in a small bowl. Beat until smooth.View original recipe