Homemade Blueberry Pop Tarts (Gluten-free Option)
These homemade pop tarts are filled with a fruity blueberry filling and topped with a naturally dyed frosting. They are sweet, buttery and have a gluten-free option!
Equipment
Ingredients
- 2 ¼ cup All-purpose flour or 1:1 Gluten-Free Baking Flour
- 1 cup unsalted butter
- 1 teaspoon salt
- ½ cup water +1-2 tablespoons
- 3 cups blueberries can be frozen
- ⅓ cup honey
- 1 tablespoon lemon juice
- Egg wash 1 egg + 1 tablespoon water
Frosting
- ½ cup powdered sugar
- 1 tablespoon blueberry
- 1 tablespoon water
Instructions
Prep
- First, cube the butter and then add to the freezer for at least 15 minutes. This will ensure that your butter stays cold when you work with it.
- Then, prep the blueberry filling. You'll want to do this ahead of time so that it has time to cool before assembling. Hot filling will make the crust hard to work with and melt the butter which will prevent the flaky layers from forming, so you will want it to at least cool to room temperature before assembling. Add all of the blueberry filling to a pot and bring to a boil. Reduce to a low simmer and let it cook for 20-30 minutes or until it has reduced and thickened. Let it cool.3 cups blueberries, ⅓ cup honey, 1 tablespoon lemon juice
- Next make the pie crust. Add the frozen butter, salt and flour or gluten-free flour to a food processor. Pulse until it resembles coarse crumbs.1 cup unsalted butter, 2 ¼ cup All-purpose flour or 1:1 Gluten-Free Baking Flour, 1 teaspoon salt
- Next, add about half of the cold water and pulse. Repeat again with the other half. At this point, the pie crust should pull away from the sides and start to form a ball. If it still hasn’t done this, add one more tablespoon of water at a time until it pulls away from the sides. To test if there is enough water, take a small handful and squish it together. If it easily comes together, it is ready. If it is too crumbly, add a little more water.½ cup water
- Dump the dough onto a surface with a light dusting of flour or gluten-free flour and push it together fully using your hands to create a dough ball. Divide the dough into two equal parts and form them into small flat disks. Cover the dough with plastic wrap and refrigerate for at least one hour.
Assemble
- After the dough has chilled, remove it from the fridge and place it on a surface that has been sprinkled with flour or gluten-free flour. Roll the dough out to be about 1/8 of an inch thick and cut the dough into approximately 3x5 inch rectangles.
- Take one rectangle and add about 1-2 tablespoons of the blueberry filling, leaving at least 1/4 inch border around the edges of the dough. Take the egg wash and lightly brush the outside edges and then place the second rectangle on top. Lightly press the edges together and then, using a fork, crimp the edges to ensure they stay sealed. Using a fork or a toothpick, poke holes in the top of each pastry to allow the steam to vent. Add to a lined baking sheet.
- Repeat the process until all the dough is used. You should be able to get about 8 pop tarts out of the dough. Lightly brush the egg wash on top of each pop tart.
Bake
- Add the pop tarts to a 400℉ oven for 30 minutes or until they are golden brown.
- Remove the pop tarts from the oven and add them to a cooling rack to cool.
- While they cool, prepare the frosting. Add 1 tablespoon of the blueberry filling to 1 tablespoon of water. Mix to combine and then let it sit for a couple of minutes. Then, use a small strainer to remove the solids so that you are left with bright and beautiful water to naturally dye the frosting. In a small bowl, combine the powdered sugar with the purple water and mix. The frosting should be on the thicker side so that it will stay on the pop tart. Using a small spatula, brush on a thin layer of frosting on each pop tart after they are cool to the touch. Serve and enjoy!1 tablespoon blueberry, 1 tablespoon water, ½ cup powdered sugar
Notes
- I used Bob's Red Mill Gluten-free 1:1 flour for this recipe to make it gluten-free. Also be sure to use a powdered sugar that is gluten-free as well.
- To store, add the pop tarts to an airtight container. They can be left on the counter for 2-3 days or kept in the fridge for up to a week. To reheat, add them to a 350 degree oven until warm or you can also use a toaster oven. I wouldn't use a toaster because the filling could leak out.
- Be sure to use very cold butter and cold butter. This is what will give the crust a soft and flaky texture.
- When measuring the flour, do not add the measuring cup to the flour and scoop. This will compact the flour and will add too much flour. Instead, use a spoon and gently spoon the flour into the measuring cup and then level off.
- Wait until the pop tarts are cool to the touch before adding the frosting. If the pop tarts are too warm, the frosting may melt off.
- I found that the glute-free dough is stickier and tears easier than traditional pie dough. Be sure to coat your surface and rolling pin with enough gluten-free flour to help make the dough easier to work with.
Nutrition
Serving: 1pop tartCalories: 427kcalCarbohydrates: 54gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 297mgPotassium: 61mgFiber: 5gSugar: 27gVitamin A: 739IUVitamin C: 6mgCalcium: 35mgIron: 1mg
Nutrition facts are automatically calculated and are only estimates.
Tried this recipe?Let me know how it was!
