Homemade Blueberry Poptarts
If you are looking for a fun way to make poptarts at home, these blueberry poptarts are it. Adapted from Claire Saffitz's recipe, these poptarts are designed to lower your cooking time so that everything can be done in less than two hours. You don't need much to make poptarts, just some time and the desire to take on a baking project!
Equipment
- Seran wrap
- 1 sauce pot
- 1 small blender
- 1 measuring tape
- 1 bench scraper
- 1 Rolling Pin
- 2 parchment lined baking sheets
Ingredients
For the poptart dough
- 1 & 1/4 cup all-purpose flour 175 grams, plus more for rolling
- 1 tsp granulated sugar
- 1/2 tsp Diamond Crystal kosher salt use half if using Morton's
- 10 tbsp salted butter 141 grams, chilled
- 3 tbsp ice water
For the blueberry filling
- 2 cups frozen blueberries 275 grams
- 2 tbsp granulated sugar
- 1/8 tsp Diamond Crystal kosher salt
- 1/4 cup water
For the icing topping
- 2 cups powdered sugar 250 grams
- 1/4 cup oat milk or milk of choice 60 mL, plus more for brushing
Optional toppings
- 2 tsp colored sprinkles of choice
Instructions
- Begin by making the dough. Add the flour, sugar and salt to a bowl and whisk.
- Cube the butter and toss it into the bowl. Toss with your hands to coat all the butter cubes, then smash each with your fingers to break them into small pieces, each no bigger than a pencil eraser. Continue to smash and toss in the flour until you get a crumbly texture.
- Drizzle in the water and work the crumbly flour mixture into a dough. Lay this flat in the center of some saran wrap and press it down until it is about 1" high. Wrap tightly and roll out the wrapped dough with a rolling pin to smooth it out. Store in the fridge while you prep the rest of the recipe.
- Put a saucepan on medium heat. Add in the blueberries, granulated sugar and salt. Pour in the 1/4 cup of water and let the mixture sit, stirring occasionally, until the blueberries thaw, about 2-3 minutes.
- Transfer this mixture to a small blender and give it a few seconds to cool slightly. Then blend until smooth.
- Add this back to the sauce pot and keep the heat on medium to medium low. You don't want the mixture to boil, but you want it at a gentle, slow bubble. Stir with a spatula, scraping the bottom to make sure nothing scorches. Cook for 15-20 minutes or until you can scrape the bottom of the saucepan with the spatula and see the bottom for a few seconds before the jam fills it in. You want it pretty thick! Turn off the heat and keep the jam on the stove until you need it.
- Take the dough out of the fridge. Generously flour a work surface.
- Cut the dough in thirds and roll out the first third into a rectangle 8" tall and 12" long. Mark this sheet of dough into four 4"x6" "poptarts." Take the pieces from the work surface and put them on a parchment lined baking sheet. Repeat this process with the other 2 pieces of dough until you have 12 rectangular pieces on parchment paper. Chill them in the fridge for 15 minutes.
- During this 15 minutes, make the icing by whisking together the icing ingredients. Set aside.
- Preheat the oven to 325°F.
- Take the dough out of the fridge and use a toothpick to mark half of the pieces with a little rectangle inside them for the jam, about 1" from the edges. Using 1-2 tbsp of jam per each tart, layer it in and spread it to the edges of the rectangle you marked.
- For the other rectangles, pierce them lightly with a fork across the top to create indents. See blog post for reference images.
- Dab the edges of the blueberry-filled rectangles with oat milk. Gently place the pierced rectangles on top of each. Use a fork to crimp down the edges.
- Bake the poptarts at 325°F for 35-45 minutes, or until they are cooked but have not browned. Let them cool.
- When the poptarts are cooled, spread the icing on top with a toothpick or brush. Scatter with sprinkles and serve!