Blueberry Pop Tarts

29 May

Do you like Pop Tarts? Did you grow up eating them? Do you still eat them? Would you think less of me if I said I’ve only eaten Pop Tarts once at a friend’s house? Would you still believe me if I told you these put Pop Tarts to shame? Would you think it was weird if I told you that I once gave some to my personal trainer?

One of the rules in Michael Pollan’s Food Rules is “Eat all the junk food you want as long as you cook it yourself. This is something I believe in, which is why I don’t buy any processed foods and I don’t eat cookies that come from a box. If you don’t want to make it yourself, then you can’t have it! Plain and simple. That’s my two cents anyway.

So I give you homemade Pop Tarts. The first time I made these, I used pumpkin. And spices. And maple brown butter icing (No big deal). This time, however, I decided to try a blueberry filling instead and I must say the result was highly addictive.

The dough for these is one of the best doughs I’ve ever had. My chef liked it so much we kicked the old crust for our apple cider butter tarts and replaced it with this. SO delicious. It’s almost like a cross between a sweet tart dough and a pie dough.

First you form a dough, divide in two, chill. Easy.

Make the filling. Are you ready? Cook blueberries with a touch of sugar. Stir into some cream cheese. Full fat please. These are poptarts we’re talking about here. (Well obviously you can use low fat if you insist, but you don’t have my blessing)

By this time, the dough is nice and chilly and ready to roll out. Just roll into 2 equal sized squares or rectangles and divide into 9 or 12 pieces depending on how big you want these. Having made larger ones, I recommend a smaller size…they’re pretty decadent.

Spoon the filling in the centre of each piece of dough on one of the squares. Brush with egg, top with the other piece of dough, and use a fork to press the edges closed.

BAKE. Done. You made poptarts.

Oh, and you can ice them when they’re cool. But you can also just sprinkle them with coarse sugar before they bake and live without it. Not a problem.

Eat one. Are you ever going to eat a packaged pop tart again? I know.

Blueberry Pop Tarts

adapted from Joy the baker


2 cups all-purpose flour

1 tbsp granulated sugar

1 tsp salt

1 cup unsalted butter, cold, cut into cubes

1 large egg

2 tbsp milk (I used half and half, nobody minded)

1 large egg


1/2 cup frozen blueberries cooked with 3 tbsp sugar until soft

1/2 cup cream cheese, softened


1 cup powdered sugar

2 tablespoons milk

2 tbsp reserved blueberry “syrup”


In a medium bowl, whisk together flour, sugar and salt.  Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. Work it in until only pea sized lumps remain in your mixture.  The mixture should also hold together when squeezed into a ball.

In a small bowl, beat the egg with the milk.  Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture.  Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together.  Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.


In a small sauce pan cook the blueberries and sugar on medium heat until the sugar is dissolved and the mixture has thickened and the blueberries are soft.

On a floured work surface, press both doughs into rectangles, and roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 9×12-inches.  Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long.  Using the pizza cutter, create 12 squares per rectangle.

Brush one set of 12 squares with beaten egg.  This will act as the glue for the top layer of dough.  Spoon about one tablespoon of filling into the center of each brushed dough square.  Top with a piece of dough and use a floured fork to crimp the sides closed.  Use the tines of the fork to create vent holes in each tart.

Preheat oven to 350 F.  Let tarts rest in the fridge for 30 minutes while the oven preheats.

Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.

While the tarts bake, whisk together ingredients for the glaze and set aside.

Let baked tarts rest on a cooling rack to cool completely before glazing.

Best served within 2 days.


9 Responses to “Blueberry Pop Tarts”

  1. clayton May 29, 2011 at 8:09 am #

    Seriously. I had one in the evening. I woke up to find myself craving the another one. Not one of those “Hey I feel like a blueberry pop tart” kind of cravings either. I was more of a “If I don’t get another blueberry pop tart I am going to smack someone.” Oh yeah, they are that good.

  2. Rachael Abram May 29, 2011 at 8:37 am #

    I’m SO excited that you posted this recipe! mmm sooo good

  3. Heather June 1, 2011 at 4:21 pm #

    I, too, have only had packaged Pop Tarts once in my life. They were…meh. I sampled the pumpkin version of these homemade Pop Tarts, and they were wicked good. Can’t wait to try making these! I wonder if rhubarb and strawberry would make a good filling?

    • Fabi June 1, 2011 at 11:22 pm #

      Oh my goodness yes they absolutely would! Go with whatever is in season! Also, no need to use cream cheese; a straight jam filling would work just fine. I’ll bet come peach season, peach Pop Tarts would be miraculous. Or chocolate-banana. (not that bananas have a season)

  4. Clayton June 7, 2011 at 2:43 pm #

    I voted and gave these tasty little treats 5 stars only because there wasn’t a 10 stars button.

  5. michelle June 9, 2011 at 9:48 am #

    i think this is a recipe that would make a bithcy mother-in-law LOVE you.
    i am going to try this recipe….even though i dont have a bitchy mother-inlaw!

    • Fabi June 13, 2011 at 11:33 pm #

      do it Michelle. DO IT. :)


  1. Rhubarb Meringue Pie « - June 27, 2011

    […] made a crust using the dough from those yummy pop tarts you may […]

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