These Homemade Pop Tarts Are Even Better Than The Store Bought Kind
Last weekend I made homemade pop tarts. Homemade Blueberry Pop Tarts, to be specific, and they were a huge hit all week. I always feel so much better about serving something homemade to my kids, even if it’s on the sweet side. My 11-year-old son says he likes these pop tarts even better than the store-bought kind. And here’s the thing: There’s less sugar in the homemade version, and there’s no preservatives or additives. Win-win.
Whip up a batch of these homemade pop tarts, and take the hassle out of breakfast time (yes, these breakfast pastries work as a bribe for slow movers on school mornings). I make double batches and freeze half so I’m all set for two weeks. Ready to bake? Here’s how to make homemade pop tarts.
Homemade Blueberry Pop Tarts Recipe
That's right: Homemade. Pop. Tarts.
By Valentina Kenney Wein
frozen pre-made pie crusts: 4
fresh blueberries, washed: 2 cups
granulated sugar: 3 Tbsp
water: 1/4 cup
vanilla extract: 1 tsp
Powdered sugar: 1 cup
half and half: 1/4 cup
flour for dusting
Step 1: Remove pie crusts from the freezer. Set out to thaw.
Step 2: Make the filling. In a medium-sized saucepan, combine the blueberries, sugar, water, and vanilla. Bring to a boil, and then reduce the heat to low and simmer until the blueberries are totally broken down and the mixture is thick and looks like preserves. Remove from the heat, and pour it into a bowl to cool completely. Set aside.
Step 3: Preparethe glaze. In a small mixing bowl, combine the powdered sugar, half and half, and 1 Tbsp plus 1 tsp of the cooled blueberry filling.
Whisk until smooth. Set aside
Step 4: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Step 5: Sprinkle a bit of flour on a clean, dry work space. Place the thawed pie crusts on top.
Step 6: Use a knife to cut off the round edges, to create large squares. Then cut each square into 4 equal squares.
Step 7: Add about 2 teaspoons of the cooled filling to the center of half of the squares. Step 8: Use your finger or a pastry brush to “paint” a square of water along the edges, around the filling, to “glue” the sides together.
Step 9: Place a square of the pie crust on top of each one, and gently press along the edges with a fork where you've added the water.
Step 10: Place squares on the parchment-lined baking sheet and then place sheet in the oven. Bake just until they’re beginning to turn golden brown (about 15 minutes). Let them cool completely on the baking sheet and then drizzle each one with the glaze. Top with colorful sprinkles, if desired.