Description
Homemade blueberry pop tarts offer a nostalgic twist on classic childhood treats with flaky pastry and sweet berry filling. Bakers can craft these delightful pastries using simple ingredients and enjoy a satisfying homemade version of the beloved breakfast snack.
Ingredients
Scale
- 2 cups (480 ml) almond flour
- 1 cup (240 ml) tapioca flour
- 1 cup (240 ml) frozen blueberries
- 4–5 tbsps (60–75 ml) ice water
- 4–5 tbsps (60–75 ml) solid coconut oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) chia seeds
- 1 tbsp (15 ml) extra blueberry jam filling
- 2 tbsps (30 ml) maple syrup
- 1 cup (240 ml) powdered sugar
- 1 tbsp (15 ml) unsweetened almond milk
- 1 tsp (5 ml) vanilla extract
- 1 egg for egg wash (optional)
Instructions
- Filling Preparation: Gently simmer blueberries with lemon juice and maple syrup, mashing until juices release and mixture thickens. Fold in chia seeds and cool completely to develop rich, vibrant filling.
- Dough Creation: Pulse almond and tapioca flours in food processor. Incorporate coconut oil, water, and maple syrup until dough becomes cohesive and slightly tacky. Adjust texture by carefully adding water or flour as needed.
- Dough Shaping: Divide dough into two portions. Roll each section on parchment paper to ¼-inch thickness. Carefully cut into six rectangular shapes with precise edges.
- Assembly: Place blueberry filling strategically on half of the dough rectangles, leaving minimal border for secure sealing. Cover with remaining dough rectangles and crimp edges using fork tines to create decorative, leak-proof seal.
- Optional Finishing: Brush pastry surfaces with egg wash or melted coconut oil. Sprinkle coarse sugar for enhanced texture and visual appeal.
- Baking Process: Position pop tarts on parchment-lined baking sheet. Bake in preheated oven at 350°F (175°C) for 12-14 minutes until edges turn golden brown, indicating perfect doneness.
- Glazing: Once completely cooled, whisk powdered sugar, almond milk, vanilla, and reserved blueberry jam until smooth. Drizzle glaze artfully across pastries for elegant presentation.
Notes
- Prevent Soggy Filling: Cool blueberry mixture completely to avoid excess moisture that can make pastry dough soggy and compromise structural integrity.
- Dough Consistency Key: Add water or tapioca flour gradually to achieve a slightly tacky, workable dough that prevents cracking and ensures smooth rolling.
- Edge Sealing Technique: Use fork crimping with firm, consistent pressure to create tight seals that prevent filling from leaking during baking.
- Golden Brown Indicator: Watch edges closely during baking; golden-brown color signals perfect pastry doneness and optimal texture.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 230
- Sugar: 14g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg