What is there not to love about a homemade blueberry pop tart recipe? I loved looking at all the different boxes of pop tarts as a kid at the grocery store, I mean a chocolate fudge sundae pop tart for breakfast?? Sign me up. But these homemade pop tarts a whole lot more grown up and (slightly) less sugar, filled with a blueberry jam (but I had to keep the fun sprinkles!)
What ingredients do I need for homemade blueberry pop tarts?
Homemade pop tarts are basically small hand pies, so if you’re used to making pies you can definitely make these pop tarts! The filling is then a really easy jam filling (I used Bonne Maman jam for these) and topped with a simple icing.
- Unsalted butter – much like a regular pie dough, this dough is made with unsalted butter. Unlike other baking recipes, we do not want this butter to be room temperature! Make sure it is well chilled.
- Sugar – this pop tart dough has sugar for a bit more sweetness, but you can leave it out if you feel that the filling + icing is sweet enough
- Cornstarch – cornstarch or cornflour is added to the jam before boiling it, this will make your jam less fluid for when you fill the pop tarts.
- Sprinkles – because everything is better with sprinkles!
How do I make homemade pop tarts?
Start off by making the pie dough. Like making a pie, you want all of your ingredients to be super cold! Mix the flour, salt and sugar together before adding the cubed butter. Unlike pie dough, we’re going to add an egg and some milk. This makes the dough more compact and less like puff pastry.
Chill the pie dough while you make the filling. Boil your choice of jam with cornstarch and some water for a few minutes to make it less runny, and then add vanilla extract.
Time to assemble your pop tarts! On a lightly floured surface, roll out your dough until it is 9×12 inches. Slice the dough using a pizza cutter in 3″ intervals, giving you 4 strips of dough. Brush each strip with an egg wash, this will make it easier for the pop tarts to stay together. Put a tablespoon of filling on one half of the strip, making sure you have about a quarter of an inch border, then fold the other half over the filling. Use your fingers to seal the edges, before pressing the tines of a fork all over the edges to keep it all sealed. Prick the top with the tines of a fork to allow steam to escape. Let the pop tarts chill for another 30 minutes before popping them in the oven!
How do I store pop tarts?
These pop tarts are best eaten fresh, but you can heat them up again for 2-3 days after baking. You can also freeze them after baking. Wrap each pop tart in plastic and freeze for up to 3 months. To defrost, wrap each pop tart in foil and place them on a baking sheet in an unheated oven. Turn the oven on to 375F, and let them stay in the oven for 5 minutes after the oven has preheated.
Love this recipe? Try these!
Blueberry Pop Tarts
Pop Tart Dough
- 240 grams all-purpose flour 2 cups
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 226 grams unsalted butter, cubed 2 sticks
- 1 egg
- 3 tablespoon milk
- 1 egg
- splash milk
- 200 grams jam ¾ cup
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ¼ teaspoon vanilla extract
- 131 grams icing sugar 1 cup
- In a medium bowl, whisk together the flour, sugar and salt. Add the cubed butter, making sure each cube is completely covered in flour. Squeeze each piece between your fingers, continue doing this until the butter is the size of walnut halves. Mix in the egg and milk, combining until there are no more dry pockets. Split in half and wrap each half in clingfilm. Refrigerate for at least 30 minutes.
- In a small saucepan, combine the jam, cornstarch and water together over medium heat. Bring to a boil for 2 minutes. Remove from heat and add the vanilla, then let cool.
- Place one half of the dough in a floured work surface and roll into a rectangle that is 9×12". Using a pizza cutter, cut the dough in 3 inch intervals so you have 4 individual strips of dough.
- Beat the egg and milk together. Brush over the strips of dough. Place one tablespoon of filling on each strip towards one end, but leaving at least ¼ inch border. Fold the top over so the two edges meet and seal them with your fingers. Once sealed, take a fork and gently press the tines along all 4 edges. You can take a knife and trim the edges to make them straight.
- Repeat with the other half of the dough.
- Place the pop tarts on a parchment lined baking tray and prick the top of each pop tart with a fork. Refrigerate uncovered for at least 30 minutes.
- Preheat the oven to 350°F/175°C.
- Remove the tarts from the fridge and brush them with the remaining egg wash. Bake for 30-35 minutes, until a light golden brown. Allow them to cool completely.
- In a small bowl, mix icing sugar with one teaspoon of water. Mix with a spoon and continue adding water, a teaspoon at a time, until the icing is thick but pourable.
- Use a spoon to pour icing on to each pop tart.