Description
These homemade Blueberry Pop Tarts feature a flaky buttery pie crust filled with sweet blueberry jam, baked to golden perfection and topped with a smooth blueberry glaze. Perfect for a nostalgic breakfast or a delightful snack.
Ingredients
Pie Dough
- 1 1/4 cup (158 grams) all-purpose flour
- 1/2 teaspoon salt
- 9 tablespoons (127 grams) unsalted butter (cold and cubed)
- 1/4 cup ice water
Filling
- 5 tablespoons blueberry jam
Egg Wash
- 1 egg (for egg wash)
- 1 tablespoon water (for brushing edges)
Blueberry Glaze
- 1/2 cup (106 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon blueberry jam
Instructions
- Prepare Pie Dough: In a medium bowl, combine the flour and salt. Add the cold cubed butter and, using clean hands, work it into the flour until the texture resembles coarse breadcrumbs with a few larger pieces remaining. Slowly drizzle in the ice water a little at a time, mixing until the dough begins to clump together.
- Form and Chill Dough: Turn the dough onto a floured surface and bring it together to thoroughly incorporate all dry ingredients. Shape it into a disc, cover with plastic wrap, and chill in the refrigerator for at least 2 hours to firm up.
- Preheat Oven and Roll Dough: Preheat the oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough to about 1/8 inch thickness. Cut into rectangles approximately 3 inches by 4 inches, aiming to get at least 10 pieces.
- Chill Dough Rectangles: Place the cut dough rectangles on a parchment-lined or silicone mat sheet pan and refrigerate for 10-15 minutes to keep the dough cold before filling.
- Assemble Pop Tarts: Spoon about 1 tablespoon of blueberry jam onto the center of half of the dough rectangles, spreading slightly but keeping edges clear. Brush a small amount of water around the edges with your finger to help seal.
- Seal Edges: Place a plain dough rectangle atop each jam-covered one. Using a fork dipped in flour, crimp the edges together firmly to prevent filling leaks. Poke three holes in the center of the sealed pastries to vent steam.
- Chill Assembled Pop Tarts: Return the sealed pop tarts to the fridge for another 10 minutes to firm up before baking.
- Apply Egg Wash and Bake: In a small bowl, beat one egg for the egg wash. Brush it evenly over each pop tart to promote browning. Bake in the preheated oven for 20-25 minutes until golden brown.
- Cool and Prepare Glaze: Remove pop tarts from the oven and let them cool completely. In a small bowl, whisk together powdered sugar, vanilla extract, milk, and blueberry jam until smooth to create the glaze.
- Glaze Pop Tarts: Spoon and spread the blueberry glaze over the cooled pop tarts for a sweet finishing touch.
Notes
- Keep the dough cold at every stage to ensure flaky pop tarts.
- Ensure the edges are sealed tightly to prevent jam leakage during baking.
- Cooling the pop tarts before glazing prevents the glaze from melting and running off.
- You can substitute blueberry jam with other fruit jams as desired.
- These pop tarts are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes active, plus 2 hours chilling
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
