Blueberry Pop Tarts Recipe

Make the Dough:

1. Cube the butter and place it in the freezer for 3-4 minutes while you measure the flour. It should be cold to the touch.
2. In a food processor, combine the flour and sugar. Add the cold butter cubes and pulse until the butter forms varying-sized chunks (some pea-sized, some larger).
3. Add 6 tablespoons of ice water and pulse again until the dough starts to come together.
4. Transfer the dough to a lightly floured surface and gently squeeze it together with your hands. Add 2-6 more tablespoons of water if needed. The dough should be slightly shaggy with a few dry spots but should hold together when squeezed.
5. Divide the dough into two discs, wrap them in plastic wrap, and chill in the fridge for 30-40 minutes.

Make the Blueberry Filling:

1. In a medium saucepan, combine the blueberries (reserve ¼ cup) and coconut sugar. Heat over medium and cook for 8-10 minutes, stirring often, until the sugar melts and the blueberries begin to burst.
2. Add the lemon juice and continue boiling for 8-10 minutes on medium-high heat, stirring often. Once it thickens, remove from heat and pour into a small bowl.
3. Stir in the reserved ¼ cup of blueberries and ½-1 tablespoon of arrowroot. Set aside to cool. The jam will continue to thicken as it cools.

Make the Pop Tarts:

1. Preheat the oven to 400°F and line two large baking trays with parchment paper.
2. Dust your surface with flour. Remove the dough discs from the fridge and roll one disc into a 10-inch circle. Trim it to an 8x10-inch rectangle. Cut it into 5x3-inch rectangles. Repeat with the second disc.
3. Arrange four dough rectangles on each baking tray. Spoon 2-4 tablespoons of blueberry filling onto the bottom half of each rectangle.
4. Fold the top half over the filling and press the edges with a fork to seal. Trim the edges to even them out, then cut a small slit in the top to vent steam.
5. If the dough becomes warm or stretchy, place it back in the fridge or freeze for 10 minutes before baking.

Bake & Decorate:

1. Bake for 25-27 minutes, or until the edges are golden. Some blueberry juice spillage is normal.
2. Meanwhile, make the glaze by mixing powdered sugar, salt, hot milk, and vanilla extract.
3. Let the pop tarts cool completely before icing. Once cool, drizzle with glaze and decorate with freeze-dried blueberries or sprinkles. For best results, let the glaze set for 1 hour or overnight.