Blueberry Pop Tarts Recipe
User Reviews
5
Blueberry Pop Tarts Recipe
Description
This recipe involves making a cold, crumbly dough with flour, sugar, and chilled butter, pulsed in a food processor, then brought together with ice water to form a pliable dough. After chilling, the dough is rolled out and filled with a cooked blueberry filling made by simmering fresh blueberries with coconut sugar and lemon juice until softened and thickened with arrowroot starch. The tarts are sealed and baked to a golden finish.
The resulting pop tarts have a crisp exterior with a moist, sweet blueberry center that retains some whole berries for texture. The homemade glaze with powdered sugar, milk, and vanilla adds a sweet, glossy finish topped with sprinkles and crushed freeze-dried blueberries for extra color and flavor contrast.
These sweet pastries work well for breakfast or a snack, offering a portable way to enjoy fresh fruit in a baked treat. They keep at room temperature for several days but can also be refrigerated.
For convenience, the filling can be replaced with store-bought jam, and the dough can be made by hand if a processor is unavailable. Avoid reheating glazed pop tarts to preserve the icing’s appearance.
Ingredients
Poptart Crust:
- 2 ½ cups all-purpose flour spooned and leveled
- 8 oz butter Earth Balance Sticks is best vegan butter for baking, vegan or regular sticks
- 2 tablespoon granulated sugar
- 8 - 12 tablespoon water ice
Blueberry Filling:
- 1 pint blueberries about 2.5 cups (save ¼ cup to the side)
- ¾ cup coconut sugar
- 1 tablespoon lemon juice
- ½ - 1 tablespoon arrowroot starch cornstarch or tapioca flour
Glaze & Sprinkles:
- 2 cups powdered sugar
- ¼ teaspoon salt
- 5 tablespoon milk oat milk or almond milk, microwave like 30 seconds until hot, hot
- 1 teaspoon vanilla extract
- 2 tablespoon freeze-dried blueberries crushed, or sprinkles
- 2 tablespoon Sprinkles crushed, or sprinkles
Instructions
Make the Dough:
- 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.
- 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).
- Add 6 tablespoons of ice water and pulse again until the dough starts to come together.
- 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.
- Divide the dough into two discs, wrap them in plastic wrap, and chill in the fridge for 30-40 minutes.
Make the Blueberry Filling:
- 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.
- 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.
- 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:
- Preheat the oven to 400°F and line two large baking trays with parchment paper.
- 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.
- Arrange four dough rectangles on each baking tray. Spoon 2-4 tablespoons of blueberry filling onto the bottom half of each rectangle.
- 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.
- If the dough becomes warm or stretchy, place it back in the fridge or freeze for 10 minutes before baking.
Bake & Decorate:
- Bake for 25-27 minutes, or until the edges are golden. Some blueberry juice spillage is normal.
- Meanwhile, make the glaze by mixing powdered sugar, salt, hot milk, and vanilla extract.
- 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.
Notes
- Use 2 to 3 tablespoons of your favorite store-bought jam as a filling alternative for convenience.
- If you don't have a food processor, cut cold butter into flour with knives or hands until pea-sized chunks form before adding water.
- Store leftover pop tarts in an airtight container at room temperature for 3 to 4 days or in the fridge for 4 to 5 days.
- Avoid reheating glazed pop tarts to maintain the glaze's texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pop tarts
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 4g | 200% |
| Sodium | 205mg | 9% |
| Potassium | 77mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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