Sort of like a mini hand pie, the Blueberry Pop Tart is an American favorite!
I LIVED on these through my high school years and believe it or not they were a staple while I was in Culinary School too!
Breakfast, lunch or snacks (and sometimes dinner~ woops!)
As with all my Copy-Cat recipes, these little fruit pies are even better than the real thing!
This new recipe below for Pie Dough is ideal for this particular application.
It rolls super thin without tearing and that is exactly what we want here, since a thick bulky crust is not ideal in a pop tart!
Filled with blueberry compote (or canned pie filling works great too) and baked to flaky perfection!
I used my commercial grade cube fondant icing
but you can make a quick confectioners sugar and water (or milk) glaze by adding a couple tablespoons to about 1 cup of confectioners sugar and stir to your desired consistency.
The only thing about using these icings is we can’t really pop them into the toaster once they are glazed, which is really what the “Pop Tart” is all about.
The icing sugar will melt and your toaster will not be a happy camper with that mess stuck to all the heating elements!
But in my opinion foregoing the toaster is a small price to pay when you compare this homemade recipe to those store bought ones!
If you have a toaster OVEN though~ Well, then problem solved! Toast away! (or use a conventional oven to warm them up again after you’ve baked them)
The recipe below makes about 8 – 10 Pop Tarts so you may want to consider doubling the recipe! (They freeze awesomely both before or after baking!)
https://youtube.com/watch?v=wYcUTjPiPBA
Blueberry Pop Tarts
The amount of salt here can be adjusted down if you feel it may be too much.
At first I thought it was too much, but once I added the sugar glaze to the final pop tarts I felt this amount of salt really made a huge benefit to the overall taste and I changed my mind and decided it was a perfect balance just the way it is.
Author: Gretchen’s Bakery
Serves: 8-10 Pop tarts
Ingredients
- For the Dough:
- All Purpose Flour 2 cups (250g)
- Granulated Sugar 2 tablespoons (28g)
- Salt 1 teaspoon (6g)
- Unsalted Butter 1 cup (226g)
- Milk ¼ cup (60ml)
- For the Blueberry Filling:
- Fresh or Frozen Blueberries 2 cups
- Water as needed
- Sugar as needed
Instructions
- For the Dough:
- In the workbowl of a food processor combine the flour, sugar and salt.
- Dice the cold butter into small ½” pieces and add to the flour mixture
- Pulse it several times to create a course mealy consistency
- Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass
- Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.
- For the Blueberry Filling:
- Combine the blueberries and a tablespoon or two f water and granulated sugar to your taste (0- 4 tablespoons is good)
- Cook over low heat stirring often, until a sauce-like compote is achieved, the blueberries will burst and the sauce will thicken~ this should take no more than 20 minutes on low- medium heat
- To roll the dough you must break it up into pieces and it will be very dry & crumbly, you did nothing wrong.
- Refrigerate until cold and it will thicken more as it cools
- To prepare the pop tart dough:
- You will have to knead it with extra flour to get it to a roll-able, pliable consistency
- Roll the dough to less than ¼” thick
- Cut out rectangles to the desired size you want your pop tarts to be (I did 4″ X4¾” rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
- You can re-roll the dough several times to utilize all the pieces.
- Fill each rectangle of dough fill with 2 tablespoons of blueberry filling.
- Cover with another rectangle of dough and with a fork crimp the edges to seal.
- Brush each pop tart with egg white and bake in a preheated 375°f oven for 18-22 minutes or until golden browned
- Cool slightly then glaze with sugar glaze (1 cup confectioners sugar + 2 tablespoons water or milk) Or use Commercial Cube Fondant
Notes
Pop Tarts can be stored at room temperature in an airtight container for up to 5 days.
Freeze raw or baked pop tarts for up to 1 month.
Thaw before baking as the recipe directs or for prebaked pop tarts that you froze, thaw then completely & then warm them in a low heat oven until warmed to your liking
