The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Growing up, pop-tarts were always on my list of breakfast essentials in rotation with toaster strudel, cereal and biscuits from a can.
As much as I love indulging in this childhood treat from time-to-time, I figure a homemade version is a bit more “adult friendly,” and healthier too!
I love anything with blueberry, so that’s exactly what’s inside of these tasty little toaster tarts.
To make life easier, I used blueberry preserves with brown sugar, but you can easily make blueberry preserves by simmering fresh blueberries with sugar and a little cornstarch.
- Cook time:
- Prep time:
- Total time:
For the Dough
- 2 2/3 cup all-purpose flour
- 3/4 cup cold butter, cubed
- 2 Tbsp. powdered sugar
- 2 egg yolks
- 4 Tbsp. water
- A generous pinch of salt
- 1 large egg mixed with 2 tsp. milk
For the Filling
- 1 Tbsp. blueberry jam (per tart)
- 1/2 tsp. brown sugar (per tart)
For the Glaze
- 3/4 cup powdered sugar, sifted
- 1 Tbsp. milk, plus more if needed
- 1/4 tsp. vanilla extract
- In a food processor, combine the flour, sugar, and salt.
- Add the cold cubed 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 equal halves.
- Wrap the dough with plastic wrap and refrigerate for 30 minutes to 1 hour (or overnight). I recommend overnight.
- When ready to assemble the pop-tarts, remove the dough from the refrigerator and let rest at room temperature for 15 minutes.
- Roll one of the dough halves on a floured surface into a 9×12-inch rectangle. The dough should be about 1/8-inch thick.
- Cut the dough into 8 even rectangles.
- Repeat steps 6 and 7 with the second dough half.
- Combine the egg and milk to form and egg wash.
- Brush the egg wash on one of the dough rectangles and sprinkle brown sugar over top.
- Add the blueberry jam to the center of the dough, making sure to not overfill.
- Add another dough rectangle on top of the filling and crimp with a fork to seal the edges together. I also prick the top with a fork to allow for steam to release while baking
- Brush another layer of egg wash on top. This will help create a beautiful golden color when baking.
- Repeat steps 10-13 until all of the dough rectangles have been used.
- Place pop tarts on parchment-lined baking sheet and refrigerate for 15-20 minutes.
- Bake at 400°F for 22-25 minutes, or until a light golden brown.
- Once fully baked, remove from the oven and let cool on a wire rack.
- Combine the powdered sugar, vanilla extract and milk to create the glaze.
- Once the pop-tarts have cooled, carefully spoon the glaze over top. I recommend doing this over a baking sheet to avoid messes.