blueberry poptarts

since i fell in love with baking, i try to avoid store-bought baked things, like cakes and cookies and poptarts. i feel like i’m cheating on the homemade kind. making homemade poptarts is not that hard, and they are somehow comforting to me. the poptarts i see in stores these days are pretty crazy with all of the flavors they have created. i don’t think they even count as breakfast food like they used to. but there is one kind that remains a weakness of mine, and that is the frosted cherry flavor. a) they are pink and sparkly. b) the artificial cherry flavor is a flavor like no other.

my favorite recipe for homemade poptarts is on smitten kitchen. i’ve made them before with the cinnamon-sugar filling, and those are real good. but this time i experimented with homemade blueberry filling and gave them as a valentine’s day gift to my mom. she too has a weakness for blueberry poptarts.

poptart recipe adapted from smitten kitchen, filling recipe adapted from moderate oven

pastry ingredients:

  • 2 c. all-purpose flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 c. (2 sticks) cold unsalted butter, roughly cubed
  • 1 egg
  • 2 tbsp. milk
  • 2-3 extra tbsp. of milk for brushing
filling ingredients:
  • 2 ½ c. blueberries, fresh or frozen
  • ½ c. sugar
  • 2 tbsp. cornstarch
  • 1 tbsp. lemon juice
directions:

make the filling: 

combine the sugar and cornstarch in a large bowl.  wash and drain the blueberries and add them to the bowl, tossing well to combine them with the sugar and cornstarch.  set the bowl aside for 30 minutes, letting the berries stew in the sugar mixture.  gently stir in the lemon juice.

transfer the berries to a pot and cook over medium heat, stirring frequently, until the mixture begins to thicken. this took me less than 10 minutes, but it could depend on your oven. make sure to not let the berries burn on the bottom of the pan.  remove from heat and allow to cool to room temperature before using.  filling can also be refrigerated.

make the pastries:

whisk together the flour, sugar, and salt. cut in the butter, until the mixture is course and crumbly. the mixture should hold together if you squeeze it. whisk the egg and 2 tablespoons of milk together and stir them into the dough, mixing just until everything comes together. form the dough into a ball shape with your hands. at this point, you can wrap it in plastic and refrigerate for up to two days.if the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. roll the dough into a rectangle about 1/8″ thick. trim to about a 9″ x 12″size rectangle. set trimmings aside. cut into 3″x4″ rectangles. i was a bit rough with my measurements, so i had 5 large poptarts and 2 mini ones (14 single rectangles in all). place half of the cut rectangles on a greased baking sheet. brush the rest of the milk across the entire surface of those rectangles on the baking sheet. these will be the insides of the tart, and the milk will help seal the top pieces down. place a heaping spoonful of the blueberry filling in the center of those rectangles, keeping at least a half an inch border on all sides. place the remaining  other halves of dough onto these rectangles. first, use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. press the tines of a fork all around the edges of the rectangles. prick the top of each tart multiple times with a fork, which will allow the steam to escape. refrigerate the tarts for about 30 minutes, while you preheat your oven to 350°F. then after a half hour, remove the tarts from the fridge, and then bake for about 20-23 minutes, until they are a light golden brown. remove from oven and cool in pan.

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Filed under breakfast, dessert, fruit, pastry, recipes

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