These homemade blueberry pop tarts are a charm. They are so good and so pretty. They are a sort of dough envelope filled with homemade blueberry jam.
Now, these “envelopes” are called pop tarts and can be filled with many jam flavors, it can be strawberry jam, peach jam, or even chocolate, or pretty much anything else sweet. On top we put some simple glaze that then hardens a little.
Pop tarts are made in a lot of different flaavors and are really famous and sold all over in the United States. This is the homemade version, with that homemade charm that things made from scratch have.
We could also call these “blueberry tarts” but the truth is they are actually pop tarts.
The dough we use to make this pop tarts is amazing. It is crispy and soft at the same time, that doesn’t turn soggy the next days. It goes great with the sweet and acid blueberry filling. Plus, these pop tarts are just so good. I really like that the blueberry filling comes out a little when baking them, because it makes them look even better.
Pop tarts usually have a lot of frosting or royal icing on top, with some sprinkles. But we prefer to only use a simple glaze made with powdered or confectioners sugar with water or milk. This way we add some more extra sweetness.
If you like this recipe, you have to go see our strawberry and peach galette.
- 2 1/2 C (11.50 oz) (325 gr) all purpouse flour
- 1/4 C + 2 tbsp (2.80 oz) (80 gr) granulated white sugar
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- 1 C (7.90 oz) (225 gr) unsalted butter, cold and cut into cubes
- 1/4 C (2 fl oz) (60 ml) cold water
- 1 tsp (0.17 oz) (5 ml) white vinegar
- 2 C fresh or frozen blueberries
- 1/4 C (1.80 oz) (50 gr) granulated white sugar
- 2 tbsp (0.50 oz) (16 gr) cornstarch
- 2 tbsp (1 fl oz) (30 ml) water
- 1 tbsp (0.50 fl oz) (15 ml) fresh lemon or lime juice
- 1 egg , beaten
- 2 tbsp (1 oz) (30 gr) granulated white sugar
- 2/3 C (2.90 oz) (82 gr) confectioners sugar
- 2 tbsp (1 fl oz) (30 ml) water or sugar
In a food processor, place the flour, sugar and salt and process for a few seconds until combined. You can also do this using a fork in a bowl.
Add in the butter and process for 10 seconds until you get a sand-like mixture (you can also do this with the same fork or using your fingertips).
Add in the water and white vinegar and process (or combine with your hands) until you form a soft dough (it is important not to overknead. The dough should keep cold.
Wrap the dough in kitchen plastic wrap and let it rest for 30 minutes in the fridge.
In a medium size pot, pale the blueberries with the sugar and cook, stiring occacionally for the blueberries to crush a little. In a different small bowl combine the cornstarch and water and add it into the blueberries mixture. Then add the juice lemon and mix for another 2 minutes until it is thicker.
Take off the heat and wait for it to cool down before using.
Preheat the oven to 374º F (190º C) and line a big baking sheet with parchment paper.
Once the dough has rested, take it out of the fridge and roll it out on a clean and floured surface until it is about 0.20 inches (5 mm) thick.
With a pizza cutter, or a really sharp knife or cookie cutter, cut rectangles of about 3.50 x 2 inches (9 x 5 cm). You should get about 20 rectangles.
Place about 1 to 2 tbsp of jam on 10 of the rectangles. Then, put the remaining rectangles on top to close the pop tarts. Press a little on the edges and then, using a fork, press on them to give them those small lines and to close them even better.
With a sharp knife, make a small cross cut on top of each pop tart. Brush them with the beaten egg and then sprinkle some granulated whute sugar on top.
Place the pop tarts on the baking sheet and bake at 375 º F (190º C) for about 20-23 minutes or until they slightly turn golden brown.
Meanwhile, to make the glaze, in a small bowl mix the confectioners sugar and water with a fork.
Once the pop tarts are ready, let them cool down for at least 15 minutes on a cooling rack. Then, decorate with the glaze.