blueberry pop tarts


Pop Tarts.  The boys always ask for them and then complain they aren't very good.  I am uncertain what the appeal of these bland, mealy little pastries is. To make matters worse, both boys refuse to toast them.  Excluding maple and brown sugar ( the only passable variety in my humble opinion ) the flavors are eerily similar.  Perhaps they should just go with a more honest approach like "sweet flavored" or "SUGAR!".  Actually, I am fairly certain I answered my own question about why they are a coveted breakfast treat...

Anyhow, I decided it was time to take matters into our own hands. Every Sunday we have brunch, and this past weekend we had our version of pop tarts.  They were flaky, and gooey.  Full of blueberry flavor and very little sugar.  I wouldn't say these are healthy, but they are made with real ingredients.  This recipe definitely takes longer than opening a package.  I won't lie.  But the dough can be made ahead of time, and these can be stored in the freezer until ready to use.  All in all, a happy little compromise.


pâté sucrée
(adapted from earth to table,
by )

  • 2 1/2 cups AP flour
  • 3 tablespoon granulated sugar + more for sprinkling
  • 1 teaspoon salt
  • 1 cup cold butter
  • 2 egg yolks + 1 egg for wash
  • 1/4 to 1/2 cup water
In a bowl, combine flour, sugar and salt.   Use a box grater and grate butter into flour mixture.  Toss together with your fingers.

In a glass measuring cup, whisk together egg yolks and water.  Add ice.  Add to flour / butter mixture a few tablespoons at a a time, kneading until dough comes together.

Shape in a disk, wrap in plastic wrap and chill for at least an hour.  ( This dough will keep in the fridge for up to two weeks)  Make filling while dough chills.

Roll it out to 1/4 to 1/8 inch thick. Cut into desired rectangular size and shape. Push together scraps and repeat.  Mine were about 2 1/2 x 4 1/2 inches. You should get 6-8 pop tarts at this size.  Place bottom layers on cookie sheet.

Place filling in the center and brush egg around edges. Place top rectangle over filling and seal edges with fork tine. Poke em' with holes to let the steam escape, and brush tops with egg wash. Sprinkle with sugar. Repeat with remaining tarts. Pop into freezer for 10-15 minutes while oven preheats.

Preheat oven to 350 degrees.  Bake for 18-25 minutes or until golden brown. ( Although we made these for breakfast, general consensus was that these would be delicious straight from the oven with a scoop of ice cream) Store in an airtight container...if there are leftovers.


blueberry filling


  • juice of 1 lemon
  • 1/2 pint of blueberries
  • 1/4 cup sugar
Combine ingredients in small saucepan.  Cook over medium heat until mixture is thick and the consistency of jam, about five minutes. Set aside and cool.


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