Description
Delightful homemade blueberry pop tarts with a flaky crust and sweet blueberry filling, perfect for brunch or a sweet afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter (cold)
- 1/4 cup granulated sugar
- 1 cup fresh blueberries
- 1 egg (beaten for wash)
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour and granulated sugar until thoroughly blended. Cut the cold butter into the mixture using a pastry cutter or fork until it resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, just until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Make the Filling: In another bowl, combine the fresh blueberries, granulated sugar, and vanilla extract. Lightly mash the blueberries with a fork, ensuring some remain whole for bursts of flavor in every bite.
- Roll Out Dough: After chilling, divide the dough into two equal portions to make handling easier. On a lightly floured surface, roll each piece into a rectangle about 1/8-inch thick, cutting out pieces measuring roughly 3×4 inches.
- Assemble: Place half of the rectangles on a lined baking sheet. Spoon a dollop of blueberry filling onto the center of each rectangle (avoid going too close to the edges!). Top with another dough rectangle, firmly crimping the edges with a fork to seal.
- Bake: Preheat your oven to 375°F (190°C). Brush the tops of the assembled pop tarts with the beaten egg for a golden finish. Cut a couple of small slits in the top to allow steam to escape. Bake for 20-25 minutes, or until they turn golden brown.
Notes
Make-ahead Tips: You can prepare the dough a day in advance and store it in the fridge. Baked pop tarts also freeze beautifully for later enjoyment.
Nutrition
- Serving Size: 1 pop tart
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg