Blueberry Brown Sugar Pop-Tarts
BLUEBERRY BROWN SUGAR POP-TARTS
Growing up, pop-tarts were a way of breakfast life. They were in rotation with toaster streusels, cereal and biscuits from the can.
To make life easier, I use blueberry preserves with brown sugar before I seal the dough. You can however, make a jam by cooking or baking blueberries with sugar and a little corn starch.
Heinens has the best produce. Make sure you’re using fresh ingredients!
BLUEBERRY BROWN SUGAR POP-TARTS RECIPE
Ingredients
2 & 2/3 cup all-purpose flour
3/4 cup cold butter, cubed
2 tbsp powdered sugar
2 egg yolks
4 tbsp water
generous pinch of salt
Filling
1 tablespoon of blueberry jam per tart
1/2 teaspoon brown sugar per tart
Egg Wash
1 large egg mixed with 2 teaspoons milk
Glaze
3/4 cup powdered sugar, sifted
1 tbsp milk, (plus more, as needed)
1/4 tsp vanilla extract
Instructions
In a food processor, combine flour, sugar, and salt. Next add in cubes of the cold butter and pulse until crumbly. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms. Knead briefly and divide evenly into two halves.
Next, wrap your pie dough crusts with plastic wrap and refrigerate for 30 minutes to 1 hour (or overnight). I recommend overnight.
Once you are ready to make your pop tarts, remove dough from the refrigerator and let rest at room temperature for 15 minutes. Roll out one dough disc on a floured counter. Roll out your dough into about a 9×12 rectangle, or until the dough is about 1/8 inch thick.
Cut into 8 rectangles, even in size. Repeat with second dough disc. You won’t have a perfect rectangle. I cut off the uneven bits and re-roll if it’s enough to make another pop-tart.
Next, egg wash the bottom layer of dough and sprinkle brown sugar, and place the blueberry jam filling onto the center of each rectangle. Make sure you don’t overfill each pop tart, as it will seep out when baking.
Add the top layer of pastry dough to each rectangle and using a fork, crimp around the edges to seal it in. I also prick the top with a fork to release steam while baking.
Brush another layer of egg wash on top. The egg wash is what gives your pop tart that beautiful, golden color when it bakes.
Place pop tarts on parchment lined baking sheet and refrigerate for 15-20 minutes.
Bake your pop tarts at 400°F for 22-25 minutes, or until a light golden brown.
Once fully baked, remove from oven and let cool on a wire rack. While pop tarts cool, combine powdered sugar, vanilla extract, and milk to create icing.
Once cooled, carefully spoon icing onto each homemade pop tart. I recommend doing this over a baking sheet to avoid making a mess with your drips.
