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.
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:
- 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.
- 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:
- In a small bowl, whisk together the egg yolk and the cream.
Assembly:
- 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.