Blueberry Pop Tarts
Serves 6
15 mins prep
20 mins cook
35 mins total
These blueberry pop tarts have a warm and gooey blueberry filling, flaky crust, and a creamy rich blueberry glaze. They’re easy to make and taste way better than store-bought. These pop tarts are like mini frosted blueberry pies. You can make them mini or even into lots of fun shapes!
0 servings
Crust
Filling
Glaze
Crust
Combine ice water and apple cider vinegar, set aside for later.
cup water with ice
tbsp apple cider vinegar
Into a large bowl, sift flour and salt. Mix until combined. Add cold butter (cut into small cubes), and mix until all the cubes are covered in flour.
cup all purpose flour
tsp sea salt
cup butter
Use a pastry cutter, knife, or food processor to mix in the flour until it resembles coarse breadcrumbs with some larger pieces. Work quickly so the butter doesn’t melt.
Add a few tablespoons of ice water and vinegar mixture to the flour and butter. Mix until distributed. Add vinegar water a tablespoon at a time, mixing just until a dough forms if you pack the mixture tightly.
Using your hands and working quickly, combine the mixture to form a dough, packing it tightly into a ball. Squish to flatten and fold in half. Repeat. Cut the dough to divide in half and roughly form each half into a square. Wrap with wax paper or cling wrap and refrigerate for at least 45 minutes (or overnight).
Filling
Combine all of the ingredients in a medium saucepan and stir to combine. Mix and heat on medium-low heat until it comes to a simmer.
cup blueberries
cup granulated sugar
tbsp lemon juice
tbsp cornstarch
tsp ground cinnamon
tbsp water
Let the filling thicken, stirring frequently to prevent burning. Once thickened, remove from heat and immediately transfer to a non-metal heat safe bowl or container to cool. Let cool to room temperature (or refrigerate).
Assembly
Whisk egg and milk until smooth, set the egg wash aside for later.
large egg
tbsp milk
On a lightly floured surface, roll out both pieces of crust to form two squares, ¼ inch thick. Trim the edges even.
Use a knife to score one of the rolled out pieces into 6 rectangles (or more if you prefer smaller pop tarts). Fill the middle of each with cooled blueberry filling. Reserve the bowl from the blueberry filling for the glaze. Brush in between the fillings to help the crusts seal.
Place the second square on top and use your fingers to press down in between each pop tart to help seal the edges. Use a pizza cutter or sharp knife, cut into individual pop tarts.
Use a fork to firmly press down on all the edges to seal. Poke the tops to allow steam to escape. Transfer to a parchment lined baking sheet leaving 1-2 inches between each pop tart.
Place pop tarts into the freezer for 10 minutes. While they’re chilling, Preheat the oven to 375°F (190°C).
Brush tops of the chilled pop tarts with egg wash and sprinkle liberally with coarse sugar. Bake for 20 minutes, until they are golden brown. Let the pop tarts cool on the baking sheet for 10 minutes.
tbsp coarse sugar
Glaze
Add powdered sugar into the reserved bowl from blueberry filling. Add heavy whipping cream, a tablespoon at a time until it forms a thick glaze. Spread on top of cooled pop tarts and enjoy!
cup powdered sugar
tbsp heavy whipping cream