Ingredients
Dough
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 4 teaspoons granulated sugar
- 2 teaspoons kosher salt
- ½ cup very cold water
Filling
- 1 lb (450g) blueberries (fresh or frozen)
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk, beaten
Glaze
- 1 cup powdered sugar
- ½ teaspoon lemon juice
- 2 tablespoon reserved blueberry filling
- Sprinkles (optional)
Instructions
- Make the Dough: In a food processor, combine flour, cubed butter, sugar, and salt. Pulse a few times until the mixture resembles pea-sized butter pieces. Gradually stream in the very cold water while pulsing until a crumbly dough forms. Transfer dough to a lightly floured surface, gently knead into a ball, then divide in half. Wrap each half in plastic wrap, flatten into 1-inch thick rectangles, and refrigerate for 1 to 2 hours.
- Prepare the Filling: In a saucepan over medium heat, combine blueberries, honey, lemon juice, and lemon zest. Gently mash the berries with a spoon. Reduce heat to medium-low and simmer for 20 to 25 minutes, stirring and mashing occasionally, until the mixture thickens. Remove from heat and let cool completely. Reserve 2 tablespoons of the filling for the glaze.
- Shape the Pop Tarts: Preheat the oven to 300°F (150°C) and line a sheet pan with parchment paper. On a floured surface, roll one dough half into a large rectangle about ⅛-inch thick, trimming edges to create a 14×10 inch rectangle. Cut lengthwise in half, then cut each half into 4 rectangles, yielding 8 rectangles. Repeat with second half to get 16 rectangles total.
- Assemble the Tarts: Using a fork, dock several holes in the center of 8 rectangles (these will be the tops). On the other 8 rectangles, spoon approximately 1½ tablespoons of filling in the center and spread into a thin layer, leaving a border. Brush the edges of the filling rectangles with beaten egg yolk, place a docked rectangle on top, and press edges to seal. Crimp edges with fork tines to secure. Place assembled tarts on the prepared sheet pan.
- Bake the Pop Tarts: Bake for 30 to 35 minutes, until the tops and edges are lightly browned and the bottoms are golden. Carefully transfer the tarts to a cooling rack and allow to cool completely.
- Prepare the Glaze: Combine the reserved 2 tablespoons blueberry filling with 1 tablespoon water in a small bowl and stir. Strain through a fine mesh sieve into another bowl, extracting as much juice as possible. Add powdered sugar and lemon juice to the blueberry juice and whisk until smooth.
- Glaze and Decorate: Spread the glaze over the cooled pop tarts as desired and top with sprinkles if using. Allow glaze to set before serving.
Notes
- Use fresh or frozen blueberries for the filling according to your preference. If using frozen, no need to thaw before cooking.
- Chilling the dough before rolling ensures a flaky texture and easier handling.
- Docking the top pastry rectangles prevents puffing up during baking.
- Ensure the filling is cooled completely before assembling to avoid soggy crusts.
- Store leftover pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
