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.

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Makes 9 servings

Ingredients:

Blueberry Filling:

• 4 cups (568 grams) blueberries
• 1 cup (200 grams) granulated sugar
• 1/4 cup (60 grams) lemon juice

Pastry:

• 3 cups (390 grams) all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 tablespoons (19 grams) granulated sugar
• 18 tablespoons (254 grams) unsalted butter, cut into chunks
• 1 large (50 grams) egg
• 4 to 5 tablespoons (58 to 72 grams) heavy cream

Eggwash:

• 1 large (18 grams) egg yolk
• 2 tablespoons (29 grams) heavy cream

Frosting:

• 1 1/2 cups (172 grams) confectioners’ sugar
• 2 to 3 tablespoons (30 to 45 grams) milk
• 1/4 teaspoon vanilla

Instructions:

Filling:

1. 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.

2. Place blueberry mixture in a food processor and pulse until mostly smooth. Set aside.

Pastry:

3. 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.

4. Place dough on 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.

Eggwash:

5. In a small bowl, whisk together the egg yolk and the cream.

Assembly:

6. Preheat oven to 350˚F. Line baking sheet with parchment paper. Place 9 rectangles of dough on parchment-lined baking sheet. Brush the edges of each rectangle with egg wash. Place 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.