Ingredients (makes 8 pop tarts):
For the pastry:
250 g (2 cups) all-purpose flour
1 Tbsp granulated sugar
¼ tsp salt
170 g (12 Tbsp) unsalted butter, cold and cubed
60–80 ml (¼–⅓ cup) ice water
For the filling:
200 g (about 1 cup) fresh or frozen blueberries
2 Tbsp granulated sugar
1 Tbsp lemon juice
1 Tbsp cornstarch
For brushing & topping:
1 egg, beaten (for egg wash)
Optional glaze: 60 g (½ cup) powdered sugar + 1 Tbsp milk or lemon juice
Instructions:
Make the pastry:
In a bowl, whisk flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough comes together. Divide into two disks, wrap, and chill 30 minutes.
Prepare blueberry filling:
In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring often, until thickened (about 5 minutes). Let cool completely.
Roll out dough:
On a floured surface, roll one dough disk into a 30×20 cm (12×8″) rectangle. Cut into four 15×10 cm (6×4″) rectangles. Repeat with second disk.
Assemble pop tarts:
Place four rectangles on a parchment-lined baking sheet. Spoon about 2 Tbsp filling onto center of each, leaving a border. Brush edges with egg wash, top with remaining rectangles, and press edges with a fork to seal. Brush tops with egg wash; cut 2–3 slits in each for steam vents.
Bake:
Preheat oven to 190 °C (375 °F). Bake 20–22 minutes or until golden brown. Let cool on the sheet for 10 minutes.
Optional glaze:
If using glaze, whisk powdered sugar with milk or lemon juice until smooth. Drizzle over warm pop tarts and let set before serving.
Prep Time: 30 minutes (plus 30-minute chill)
Bake Time: 22 minutes
Total Time: About 1 hour 22 minutes
Yield: 8 pop tarts
Calories: Approximately 320 kcal per tart
These homemade pop tarts are flaky, bursting with blueberry goodness, and customizable with glaze or icing.
Perfect for a fun weekend breakfast or sweet snack!