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Homemade Blueberry Pop Tarts

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Homemade Blueberry Pop Tarts are the perfect blend of flaky, buttery crust with a sweet, fruity filling and a touch of vanilla glaze. Easy to make and customizable, these treats offer a fresh twist on the classic snack.

Ingredients

2 cups all-purpose flour

1 teaspoon sugar

1 cup unsalted butter (cold and cubed)

4–5 tablespoons cold water

½ cup blueberry preserves

1 egg (beaten, for egg wash)

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions

  1. In a large bowl, mix together the flour and sugar.
  2. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  3. Gradually stir in cold water (1 tablespoon at a time) until the dough begins to come together. Shape the dough into a disk, wrap it, and chill it in the fridge for 30 minutes.
  4. Preheat your oven to 375°F (190°C). Roll the chilled dough on a floured surface to about ⅛ inch thick, aiming for a rectangular shape.
  5. Cut the dough into 3x4-inch rectangles. Spoon about 1 teaspoon of blueberry preserves onto the center of half of the rectangles, leaving space around the edges.
  6. Brush the edges of the dough with the beaten egg. Top with the remaining dough rectangles and gently press the edges to seal. Use a fork to crimp the edges.
  7. Place the tarts on a parchment-lined baking sheet and brush the tops with the egg wash.
  8. Bake in the preheated oven for 25–30 minutes or until the tarts are golden brown.
  9. Let the tarts cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
  10. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled tarts.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze unbaked tarts for later use—just bake directly from frozen, adding extra minutes to the cook time.
  • Can be made with different fruit preserves like strawberry or raspberry for variety.
  • For a vegan version, use a plant-based butter and flax egg wash.

Nutrition

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