Blueberry Pop Tarts
These Blueberry Pop Tarts are a delightful homemade treat! Flaky pastry filled with sweet blueberry preserves and topped with a luscious glaze.
Servings: 8 servings
Ingredients
For the Pastries:
- 1 package Refrigerated pie crusts (29-inch)
- 1 cup Blueberry preserves for filling
- 2 teaspoons Cornstarch
- 1 large Egg for egg wash
- 1 cup Powdered sugar for glaze
- ½ cup Blueberry preserves for glazing
- 1 tablespoon Milk for glaze
- 1 teaspoon Pure vanilla extract for glaze
Instructions
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small saucepan, combine the blueberry preserves and cornstarch over medium heat. Stir until thick, then remove from heat and let cool slightly.
- On a floured surface, roll out the pie crusts if necessary. Cut into rectangles (3x4 inches), aiming for at least 8 rectangles.
- Place half of the rectangles on a lined baking sheet. Spoon a tablespoon of filling onto each, leaving a border. Place remaining rectangles on top, sealing edges with a fork.
- Beat the egg and brush it over each pastry for a shiny finish.
- Bake for 20-25 minutes or until golden brown.
- Prepare the glaze by whisking powdered sugar, remaining blueberry preserves, milk, and vanilla until smooth.
- Once baked, let cool slightly and drizzle with glaze. Allow glaze to set before serving.
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Pastry Brush
- Mixing bowls
- Measuring cups and spoons
Notes
- Store in an airtight container for up to 3 days at room temperature.
- Refrigerate for up to a week, but expect crust to lose crispness.
- For longer storage, freeze in an airtight container for up to 3 months.