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overhead view of homemade blueberry pop tarts with bright pink icing and sprinkles on a cooling rack.

Homemade Blueberry Pop Tarts

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  • Author: Lexi
  • Total Time: 2 hours 20 minutes
  • Yield: 8 pop tarts 1x
  • Diet: Vegetarian

Description

You can find this recipe featured in our brand new cookbook, Crowded Kitchen! 

Our homemade strawberry and brown sugar cinnamon pop tart recipes are some of the most popular on our website (for good reason!), so we knew we had to include these homemade blueberry pop tarts in our first cookbook! They're made with a flaky, easy 4-ingredient crust, a tart blueberry lemon filling and a beautiful, naturally colored icing. These are so much better than store-bought!

Ingredients

Units Scale

For the 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

For the filling: 

  • 1 lb (450g) blueberries (fresh or frozen)
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 large egg yolk, beaten

For the glaze: 

  • 1 cup powdered sugar
  • 1/2 teaspoon lemon juice
  • Sprinkles (optional)

Instructions

  1. In a food processor, combine the flour, butter, sugar and salt and pulse a few times until the butter pieces are pea-sized. Stream in the cold water, pulsing as you go, until a crumbly dough forms. 
  2. Transfer the dough to a lightly floured surface and gently knead it into a ball. Divide the dough in half and wrap each half in plastic wrap, flattening each one into a rectangle that's about 1 inch thick. Refrigerate for 1-2 hours. 
  3. To make the filling, add the blueberries, honey, lemon juice and lemon zest to a saucepan over medium heat. Gently smash the blueberries, then reduce the heat to medium-low and simmer for 20-25 minutes, stirring and mashing occasionally, until the mixture thickens. Remove from heat and cool completely. 
  4. In a small bowl, reserve 2 tbsp of the filling for the glaze and set aside. 
  5. Preheat the oven to 300˚F (150˚C) and line a sheet pan with parchment paper. 
  6. On a well-floured surface, roll one half of the dough into a large rectangle about 1/8-inch thick, then trim it into a straight-edged rectangle that's 14x10 inches. Cut the rectangle in half lengthwise, then cut each half into 4 rectangles for 8 total rectangles. 
  7. Repeat with the other half of the dough. In total, you will have 16 rectangles of the same size. 
  8. Using a fork, dock several holes in the center of 8 of the rectangles (these will be the tops). Into the centers of the other 8 rectangles, spoon about 1 1/2 tbsp of the filling and spread into a thin layer, leaving a border around the edges. 
  9. Around the border of the filling, brush the beaten egg yolk, then place one of the docked rectangles on top, pressing down the edges to secure. Using the tines of a fork, crimp and seal the edges of each tart. Transfer to the sheet pan, then repeat with the remaining pop tarts. 
  10. Bake the tarts for 30-35 minutes, until very lightly browned on the top and edges and golden brown on the bottom. Carefully transfer to a cooling rack to cool completely. 
  11. To make the glaze, add the reserved 2 tbsp blueberry filling to a small bowl with 1 tbsp water and stir to combine, then strain it through a fine mesh sieve into another bowl, extracting as much blueberry juice as possible. 
  12. Add the powdered sugar and lemon juice to the blueberry juice and whisk until smooth. Spread as much of the glaze as you'd like over the cooled tarts and top with sprinkles. 

Notes

Storage: Keep leftover pop tarts stored in an airtight container for 3 days at room temperature or up to a week in the refrigerator. 

If you don't have a food processor, you can stir the dry ingredients together, and then grate in the butter, or chop it into the dough with a bench scraper, then just work the butter into the flour with your fingers.

  • Prep Time: 30 minutes
  • Chill time: 1 hour
  • Cook Time: 50 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pop tart with icing
  • Calories: 455
  • Sugar: 25.4 g
  • Sodium: 315.1 mg
  • Fat: 23.6 g
  • Carbohydrates: 58.1 g
  • Fiber: 2.5 g
  • Protein: 4.7 g

Find it online: https://www.crowdedkitchen.com/homemade-blueberry-pop-tarts/