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Blueberry Pop Tarts Recipe

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★★★★★

4.1 from 34 reviews

Delight in these homemade Blueberry Pop Tarts featuring a flaky, buttery pastry crust filled with a vibrant blueberry pie filling and finished with a sweet blueberry glaze. Perfect for a nostalgic breakfast treat or an indulgent snack, these hand pies combine fresh flavors with a golden, crisp exterior baked to perfection.

Ingredients

Scale

Pastry Dough

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) very cold butter, cubed
  • 1/4 cup very cold vegetable shortening, cubed
  • 10 – 12 tablespoons ice cold water
  • 1 large egg, beaten with a splash of water (for egg wash)

Blueberry Pie Filling

  • 2 cups blueberries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 lemon, zested and juiced
  • 1 teaspoon pure vanilla extract

Blueberry Glaze

  • 1 cup powdered sugar
  • 1 teaspoon reserved blueberry pie filling
  • 1 – 2 teaspoons milk
  • Optional Garnish: Candy sprinkles

Instructions

  1. Make Pastry Crust: In a food processor, pulse together flour, sugar, and salt about 5 times to combine. Add cold cubed butter and shortening, pulsing 10 to 15 times until pea-sized pieces form. Slowly add ice-cold water, 1 tablespoon at a time, pulsing until dough forms a ball. Turn dough out onto a floured surface, shape into a disk, wrap in plastic, and chill in fridge for 30 minutes.
  2. Make Blueberry Pie Filling: While dough chills, prepare the filling by combining blueberries, granulated sugar, cornstarch, lemon zest and juice, and vanilla extract. Cook or stir as needed to thicken and combine into a pie filling consistency, reserving a small amount for the glaze.
  3. Assemble Blueberry Pop Tarts: Unwrap chilled dough onto a floured board and roll out to 1/8″ thickness. Cut into 3″ x 4″ rectangles, enough for 18 pieces. Place 9 rectangles on baking sheets spaced apart. Spoon 1-2 tablespoons blueberry filling onto the center of each. Brush edges with egg wash. Top with remaining 9 rectangles, sealing edges by pressing with fingertips and crimping with a fork. Brush tops with egg wash and poke vents in center with a fork.
  4. Bake: Bake tarts at 375°F (190°C) for 20 to 22 minutes until golden blonde. Transfer to wire rack to cool completely before glazing.
  5. Make Blueberry Glaze: Whisk powdered sugar, reserved blueberry filling, and 1 teaspoon milk together in a small bowl until smooth. Add more milk if needed for desired consistency.
  6. Glaze and Garnish: Drizzle the glaze over cooled pop tarts and immediately decorate with candy sprinkles if desired. Work briskly before glaze sets to ensure sprinkles stick.

Notes

  • Use very cold butter and shortening to ensure a flaky crust.
  • Adjust water quantity as needed to form a cohesive dough.
  • Frozen blueberries can be used but do not thaw before mixing to avoid excess liquid.
  • The small amount of reserved blueberry filling helps flavor the glaze.
  • Egg wash on edges and tops promotes golden color and good sealing during baking.
  • Let pop tarts cool completely before glazing to prevent melting.

Keywords: Blueberry Pop Tarts, homemade pop tarts, blueberry filling, baked hand pies, breakfast pastry, dessert recipe

Find it online: https://foodarohub.com/blueberry-pop-tarts-recipe/