Courtesy of Helen Lampkin
So easy to make but more fun to devour. Flaky crust filled with sweet delectable blueberries. Drizzled with a simple sugared icing, a perfect sweet snack.
Blueberry Pop Tarts
Pie Crust
2 ½ cups (365g) AP flour
½ teaspoon kosher salt
1-2 tablespoons sugar
2 sticks unsalted butter, chilled, cut into small cubes
7-8 tablespoons ice cold water
Egg for egg wash
Place flour,salt, sugar in food processor. Pulse a few times to combine. Add in chilled butter. Pulse until mixture becomes crumbly. Slowly add in cold water and pulse until it starts to come together making sure there are no dry powdery spots. If so add a few more drops of cold water and pulse.Place mixture onto a pastry cloth and pull up edges of cloth to gather into a ball. Press into two discs and wrap in plastic wrap. Refrigerate for at least one hour, up to three days. Can freeze up to three months. Remove from the freezer the day before and thaw in the fridge.
To prepare for baking: Remove from the fridge. 15 min before wanting to use.On a floured surface, roll out a12”x12” square with one disc. Don’t be afraid to use plenty of flour to keep it from sticking as you can brush off any excess flour. Cover with plastic wrap to keep from drying and let rest for 10 minutes (this will help the pastry not to shrink when you bake it) Repeat with a second disc. Cut each square into 9 sections. On half of the sections, brush edges with egg wash. Spoon about 1 tablespoon filling onto each of the 9 sections. Top with the remaining 9 sections. Press edges closed with the tines of a fork. Dock the top of each tart. Chill in frig for about an hour. Brush with egg wash and bake in 375* oven for 20-25 minutes. Cool on a wire rack. Optional: Combine 1 cup confectioner sugar with 2 tablespoons lemon juice to drizzle over pop tarts.
Blueberry Filling*
1 pint blueberries (2 cups)
1 cup sugar
1 tablespoon freshly squeezed lemon juice
In a small saucepan combine berries and sugar. Bring to boil, then lower to simmer and let cook until mixture thickens. Add lemon juice. Cool mixture.
*Cook’s note: If you’re in a hurry and need to speed up the thickening process, simply blend two tablespoons of cornstarch with the sugar then add to the berries in the saucepan.
Icing: Combine 1 cup confectioners sugar, 2 tablespoons freshly squeezed lemon juice in small mixing bowl and stir to combine. Drizzle onto cooled pop tarts.
yield 9 pop tarts