Homemade Blueberry Pop Tarts Recipe
Homemade Blueberry Pop Tarts are a delightful, nostalgic treat featuring a flaky, buttery crust filled with fresh blueberry filling and topped with a glossy vanilla glaze. Perfect for breakfast, snacks, or dessert, these pop tarts combine the sweet-tart flavor of fresh blueberries with a tender pastry crust that you can easily make at home. The recipe involves preparing a simple dough, making a fresh blueberry filling, assembling, baking, and glazing to create bakery-quality pastries that bring a comforting, sweet aroma to your kitchen.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold
- Ice water, as needed (approximately 3-5 tbsp)
- Pinch of salt
Filling
- 1 cup fresh blueberries
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Egg Wash
- 1 egg, beaten
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or water
- 1/2 tsp vanilla extract (optional)
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together and forms a slightly sticky ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to chill.
- Make the Filling: In another bowl, combine fresh blueberries with sugar and vanilla extract. Gently mash some of the blueberries with the back of a spoon to release their juices but leave some berries whole for texture and visual appeal. Set the filling aside while you roll out the dough.
- Roll Out Dough: Lightly flour your work surface and divide the chilled dough into two equal portions. Roll out one portion of dough into an even rectangle about 1/8 inch thick. Using a sharp knife or pizza cutter, cut rectangles approximately 3×4 inches in size. Repeat with the second portion of dough.
- Assemble Your Pop Tarts: Place half of the dough rectangles on a parchment-lined baking sheet. Spoon about one tablespoon of the blueberry filling onto the center of each rectangle, keeping the filling away from the edges for easy sealing. Top each with another rectangle and press the edges gently to seal. Use a fork to crimp the edges decoratively and to ensure a secure seal.
- Bake & Glaze: Preheat your oven to 375°F (190°C). Brush the tops of the assembled pop tarts with the beaten egg wash to achieve a golden finish. Cut small slits in the top of each pop tart to allow steam to escape during baking. Bake for 20-25 minutes until golden brown and the filling is bubbling. Remove from the oven and allow to cool slightly.
- Prepare Glaze and Finish: While the pop tarts cool, mix powdered sugar with milk or water (and optional vanilla extract) until smooth and glossy. Once the pop tarts are cool but still slightly warm, spread or drizzle the glaze over the top for a sweet finishing touch. Allow the glaze to set before serving or store.
Notes
- For a flakier crust, ensure your butter is cold when cutting it into the flour mixture.
- Avoid overfilling the pop tarts to prevent the filling from leaking during baking.
- The dough can be made ahead and stored in the refrigerator wrapped tightly for up to two days before baking.
- You can substitute frozen blueberries if thawed and drained to prevent excess moisture.
- Pop tarts are best enjoyed warm but can be stored in an airtight container at room temperature for up to three days.
- Reheat pop tarts in a toaster oven to restore their fresh-baked texture and taste.
Keywords: Blueberry pop tarts, homemade pop tarts, blueberry pastries, flaky crust, breakfast treat, baked desserts
