Description
Homemade blueberry pop tarts deliver nostalgic comfort with a gourmet twist, combining flaky pastry and luscious blueberry filling. Crisp edges, sweet berry center, and delicate glaze make these treats irresistible for weekend baking adventures you’ll savor.
Ingredients
Scale
Blueberry Pop Tarts
Main Ingredients:
- 2 cups almond flour
- 1 cup tapioca flour
- 1 cup frozen blueberries
Filling Ingredients:
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
- 1 tablespoon extra blueberry jam filling
Topping and Liquid Ingredients:
- 4–5 tablespoons ice water
- 4–5 tablespoons solid coconut oil
- 2 tablespoons maple syrup
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 egg for egg wash (optional)
Instructions
- Gently simmer blueberries with lemon juice and maple syrup over medium-low heat, mashing them softly until they break down and release juices. Incorporate chia seeds and allow the mixture to cool completely, creating a vibrant, textured filling.
- Combine almond and tapioca flours in a food processor, blending until uniformly mixed. Introduce coconut oil, water, and maple syrup, pulsing until a cohesive, slightly tacky dough emerges. Adjust consistency by adding small amounts of water or tapioca flour as needed.
- Divide the dough into two equal portions. On a lightly floured parchment surface, carefully roll each section into a thin sheet approximately ¼-inch thick. Meticulously cut each sheet into six precise rectangular shapes.
- Distribute the cooled blueberry mixture evenly across half of the dough rectangles, leaving a small border around the edges to ensure proper sealing.
- Delicately overlay the remaining dough rectangles atop the filled sections. Crimp and seal the edges using a fork, creating decorative crimped borders that prevent filling leakage.
- Optional: Lightly brush the pastry surfaces with egg wash or melted coconut oil, then sprinkle with coarse sugar for added texture and visual appeal.
- Transfer the prepared pop tarts to a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, watching for golden-brown edges that indicate perfect doneness.
- Allow the pop tarts to cool completely on a wire rack, ensuring they reach room temperature before applying the glaze.
- Whisk powdered sugar, almond milk, vanilla, and reserved blueberry jam until smooth and glossy. Drizzle the icing artfully across the cooled pastries, creating an elegant finish.
Notes
- Perfectly seal edges with a fork to prevent filling from leaking during baking and create a classic pop tart look.
- Customize the blueberry filling by adjusting sweetness with maple syrup or adding a hint of cinnamon for extra warmth.
- Chill the dough for 15-20 minutes before rolling to make it easier to handle and prevent cracking.
- Store pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- For a crisp texture, use parchment paper and avoid overcrowding the baking sheet to ensure even browning.
- Experiment with different fruit fillings like raspberry or strawberry to create your own unique pop tart variations.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 15g
- Sodium: 10mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg