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Homemade Blueberry Pop Tarts Recipe

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4.1 from 10 reviews

Delight in these homemade blueberry pop tarts featuring a flaky, buttery crust filled with a sweet and tangy blueberry filling, finished with a luscious lemon-glazed drizzle. Perfect for a special breakfast or a sweet snack, these pop tarts combine classic flavors with homemade charm.

Ingredients

Dough

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 4 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 1/2 cup very cold water

Blueberry Filling

  • 1 lb (450g) blueberries (fresh or frozen)
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Assembly

  • 1 large egg yolk, beaten

Glaze

  • 2 tablespoons reserved blueberry filling (from above)
  • 1 tablespoon water
  • 1 cup powdered sugar
  • 1/2 teaspoon lemon juice
  • Sprinkles (optional)

Instructions

  1. Make the dough: In a food processor, combine the flour, chilled butter, granulated sugar, and kosher salt. Pulse a few times until the mixture resembles pea-sized butter pieces. Slowly stream in the very cold water while pulsing until the dough begins to form into coarse crumbs.
  2. Chill the dough: Transfer the dough onto a lightly floured surface and gently knead it into a ball. Divide into two halves, wrap each in plastic wrap, flatten to roughly 1 inch thick rectangles, and refrigerate for 1 to 2 hours to firm up.
  3. Prepare the blueberry filling: In a medium saucepan over medium heat, combine blueberries, honey, lemon juice, and lemon zest. Gently crush the berries with a spoon. Reduce heat to medium-low and simmer, stirring and mashing occasionally, until thickened, about 20-25 minutes. Remove from heat and cool completely.
  4. Reserve filling for glaze: Scoop out 2 tablespoons of the cooled blueberry filling and set aside for the glaze.
  5. Preheat oven and prepare pan: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  6. Roll out the dough: On a floured surface, roll one dough half into a 14×10 inch rectangle about 1/8 inch thick. Trim edges to make a straight rectangle. Cut this into 8 rectangles by halving lengthwise and then dividing each half into 4 equal pieces.
  7. Repeat for second dough half: Roll out and cut the remaining dough half the same way. You now have 16 rectangles total.
  8. Assemble pop tarts: Fork-dock the centers of 8 rectangles to make the tart tops. On the other 8 rectangles, spoon about 1 1/2 tablespoons of blueberry filling, spreading it thinly but leaving a border.
  9. Seal edges: Brush the border around the filling with beaten egg yolk. Place a docked rectangle on top, pressing edges firmly to seal. Crimp edges with a fork. Transfer assembled tarts to the prepared baking sheet. Repeat with all tarts.
  10. Bake: Bake for 30-35 minutes until tops and edges are lightly browned and bottoms are golden. Remove and cool completely on a wire rack.
  11. Make glaze: Mix the 2 tablespoons reserved blueberry filling with 1 tablespoon water in a small bowl. Strain through a fine mesh sieve to extract juice, pressing to get as much liquid as possible.
  12. Finish glaze and decorate: Whisk the blueberry juice with powdered sugar and lemon juice until smooth. Spread glaze over cooled pop tarts and optionally sprinkle with decorative sprinkles.

Notes

  • Use very cold butter and water for a flaky crust.
  • The filling can be made ahead and stored in the refrigerator.
  • Ensure the pop tarts are well sealed to prevent filling leakage during baking.
  • For a more tart flavor, increase the lemon juice in the filling slightly.
  • If using frozen blueberries, thaw and drain excess liquid before cooking.
  • Feel free to customize the glaze by adding vanilla extract or swapping lemon for orange juice.

Find it online: https://bitezly.com/homemade-blueberry-pop-tarts-recipe-2/