Description
Delight in these homemade Blueberry Pop Tarts featuring flaky pie crust enveloping a luscious blueberry filling topped with a sweet vanilla glaze. Perfect for a kid-friendly breakfast or an indulgent dessert, these toaster pastries combine fresh and preserved blueberries for a burst of fruity flavor.
Ingredients
Scale
Pastry
- 2 refrigerated pie crusts (or homemade)
Blueberry Filling
- 1/2 cup blueberry jam or preserves
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Egg Wash
- 1 egg (for egg wash)
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional
- Sprinkles
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure an easy cleanup and prevent sticking.
- Make the Blueberry Filling: In a small saucepan, combine blueberry jam, fresh or frozen blueberries, cornstarch, and lemon juice. Cook over medium heat for 3 to 5 minutes until the mixture thickens and becomes jam-like. Remove from heat and allow to cool completely to avoid soggy pastry.
- Cut Pie Crust: Roll out the pie crusts on a lightly floured surface and cut them into evenly sized rectangles about 3 x 4 inches each, ensuring all rectangles are uniform for even baking.
- Assemble the Pop Tarts: Place half of the rectangles on the prepared baking sheet. Spoon 1 to 2 teaspoons of the cooled blueberry filling into the center of each rectangle, leaving a small border around the edges.
- Seal the Edges: Lightly whisk the egg and brush the edges of the bottom rectangles with this egg wash. Place the remaining rectangles over the filled ones and press the edges together firmly with a fork to seal completely. Poke a few holes on top using a fork to allow steam to escape during baking.
- Apply Egg Wash and Bake: Brush the tops of the pop tarts with more egg wash to achieve a glossy, golden finish. Bake in the preheated oven for 18 to 22 minutes or until they turn golden brown and cooked through.
- Cool the Pop Tarts: Remove the baking sheet from the oven and allow the pop tarts to cool completely on a wire rack. Cooling is essential before glazing to prevent melting.
- Prepare and Drizzle Glaze: In a small bowl, mix powdered sugar with milk and vanilla extract until smooth to create a pourable glaze. Drizzle the glaze evenly over the cooled pop tarts and sprinkle with optional sprinkles for a festive touch.
Notes
- You can substitute store-bought blueberry jam alone to save time, skipping the fresh blueberry thickening step.
- For a gluten-free option, use gluten-free pie dough to accommodate dietary restrictions.
- Store leftover pop tarts in an airtight container at room temperature for up to 3 days to maintain freshness.
