Forget store-bought - these homemade blueberry pop tarts are about to revolutionize your breakfast game! Imagine biting into a perfectly golden, flaky pastry filled with burst-in-your-mouth blueberry jam, dusted with powdered sugar that melts on your tongue. These aren't just pastries; they're a delicious journey back to childhood mornings, but with the gourmet touch of a home baker who knows exactly how to elevate a classic comfort food.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 pop tarts
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, chilled
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp cold water
- 1 cup blueberry jam
- 1 egg, beaten (for egg wash)
- Powdered sugar (for glaze)
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix thoroughly to distribute ingredients evenly.
- Cut the chilled unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use a rectangular cookie cutter or knife to cut the dough into 16 equal-sized rectangles (about 3x4 inches each).
- Place half of the rectangles on the prepared baking sheet. Spoon about 1-2 tablespoons of blueberry jam into the center of each rectangle, leaving a small border around the edges.
- Cover each jam-filled rectangle with the remaining dough rectangles. Use a fork to crimp and seal the edges completely, preventing the jam from leaking during baking.
- Brush the top of each pop tart with beaten egg wash, which will give a golden, shiny finish when baked.
- Using a fork or toothpick, poke a few small holes on the top of each pop tart to allow steam to escape during baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the pastry looks crisp.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the pop tarts with powdered sugar or create a simple glaze by mixing powdered sugar with a few drops of water until it reaches a drizzling consistency.
- Serve and enjoy your homemade blueberry pop tarts at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Keep your butter ice-cold: The secret to a flaky, tender crust is using chilled butter and handling the dough minimally.
- Don't skip the chilling time: Refrigerating the dough for 30 minutes helps prevent shrinkage and ensures a more stable pastry.
- Use a fork for perfect sealing: Crimp the edges thoroughly to prevent jam from leaking during baking.
- Egg wash is your golden ticket: A light brush creates that beautiful, glossy finish that makes your pop tarts look professionally made.
- Room temperature is best for serving: Let the pop tarts cool completely to let the flavors develop and prevent burning your mouth.
- Get creative with fillings: While blueberry is classic, feel free to experiment with other jams or fruit preserves!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
