Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough. Place the rectangles on a parchment paper lined baking sheet.Roll out the the dough out on a lightly floured surface into a rectangle about 1/8″ thickness and about 9″ x 12″ in size. Sprinkle some freeze dried blueberries (if using) over the dough as you roll it out.Let one disc stand at room temperature for 30 minutes.Wrap each disk up with the plastic wrap and put them in the fridge to chill for 2 hours. Gently push down on the dough to form two disks.Place one half on the other sheet of plastic wrap. Push it together if it’s still a little crumbly then divide the dough in half. Turn the dough out onto on of the sheets of plastic wrap.You definitely don’t want it to be wet/sticky. You’ll add about 4-5 tablespoons of water until you see that the dough is just coming together and is starting to form a ball. Add the water in a tablespoon at a time while you pulse it into the dry ingredients.Next, pulse in the chopped butter til it’s pea sized. Pulse to combine the dry ingredients in a food processor.Swirl an ice cube around in the water to make sure it’s good and cold. Place it in the fridge while you assemble the other ingredients. Lay out two sheets of plastic wrap on the counter.Jam will continue to thicken as it cools. Stir in vanilla and cinnamon then pour jam into a bowl.Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Add the blueberries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan.I like to make the jam after the dough since it doesn’t need as much fridge time. If you love blueberries, definitely check that out! Another delicious blueberry recipe you must try are my Blueberry Blondies! INGREDIENTS FOR BLUEBERRY POP TART FILLING This blueberry pop tart filling is similar to the swirl part of my Blueberry Cream Cheese Pound Cake. I used the samefruit filling recipe from my Giant Blueberry Pop Tart. Since these are homemade pop tarts, I love the idea of using real fruit for the filling. The only difference being, I added some of the blueberry jam into the icing to give it more flavor and color! It’s a simple powdered sugar icing, similar to the icing I’ve used on a few other pop tart recipes. BLUEBERRY ICING: It’s simple to mix up and spread on or drizzle on the pop tart.BLUEBERRY JAM: This jam recipe is full of fresh blueberry flavor and hinted with vanilla and cinnamon.PIE CRUST: It’s all homemade and can be made using a food processor.They are somewhere in between the giant and minis which is to say, they are your standard pop tart size! THREE PARTS OF THESE BLUEBERRY POP TARTS These Blueberry Pop Tarts are the same recipe as the Giant Blueberry Pop Tarts, the only difference being the icing and decoration. In terms of pop tart flavors, if you’re a chocolate fan, you must try my Chocolate Pop Tarts! ABOUT THIS BLUEBERRY POP TART RECIPE I’ve also made Blueberry Pie Cookies and these Mini Strawberry Pop Tarts which are basically like mini pop tarts! When I say any size, I really mean any size! I’ve made two giant pop tarts! Check out my Giant Strawberry Pop Tart and my Giant Blueberry Pop Tart. I loved pop tarts as a kid (still love them), but believe me when I tell you, homemade pop tarts are so much better than store bought! I love them any flavor and any size! If there’s anything better than Blueberry Pop Tarts, it’s from-scratch blueberry pop tarts! These flaky, fruit filled treats are completely homemade! Featuring an easy blueberry sauce baked between two layers of buttery homemade pie crust and finished with sweet blueberry icing! HOMEMADE POP TART RECIPES These homemade Blueberry Pop Tarts are made with a simple blueberry jam, a tender, buttery pie crust and sweet blueberry icing.
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