Flaky and buttery pastry filled with homemade blueberry compote and topped with blueberry icing.
Can I make these pop tarts gluten-free?
I have not tested a gluten-free version of this recipe. Feel free to do some testing yourself to see how it turns out! I’ve heard great successes in other baked goods with Bob’s Red Mill 1-1 GF flour.
Can I use another fruit for the filling?
Definitely! You can substitute the bueberries for other berries. You can also use this recipe as a template for making any other pop tart flavor combo.
How do I store the pop tarts?
Store the frosted pop tarts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. These are best the day-of.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Blueberry Pop Tarts
Ingredients
Dough
- 2 cups (280g) all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- ¾ cup (170g) cold unsalted butter, cubed or grated
- â…“ cup + 3 tbsp cold milk
- 1 egg, for egg wash
Blueberry Compote
- 1 lb frozen or fresh blueberries
- â…“ cup (70g) granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp vanilla extract
Icing
- 1 cup powdered sugar
- 2-3 tbsp milk
- Rainbow sprinkles, for topping
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the butter and use your fingertips or a pastry cutter to work it into the flour mixture until pea-sized crumbs form.
- Slowly drizzle in the cold milk, stirring until a soft dough forms. The dough should come together easily and feel smooth, but not sticky.
- Transfer the dough to a lightly floured surface and shape into a thick disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- While the dough chills, prepare the compote. In a saucepan, combine the blueberries and sugar. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally.
- In a small bowl, whisk together the cornstarch and 2 teaspoons water. Pour the slurry into the saucepan and stir constantly. The mixture will thicken quickly. Stir in the lemon zest, lemon juice, and vanilla. Continue simmering until thick and jam-like. Transfer to a small jar or bowl and refrigerate until completely cooled.
- Remove the dough from the refrigerator and transfer to a lightly floured surface. Roll into a 12 x 16-inch rectangle. Trim any rough edges, then cut into a grid of 4 columns and 4 rows to create 16 equal rectangles.
- In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash. Spoon about 1 tablespoon of compote onto the center of 8 rectangles, leaving a small border around the edges. Brush the borders with egg wash and top with the remaining rectangles. Seal the edges with a fork and poke a few holes in the tops for venting. Brush the tops with egg wash and refrigerate for 10 minutes.
- Preheat the oven to 350°F. Bake for 20–25 minutes, or until golden brown. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
