I’m making way too many pop tarts. Is that possible? No! Because who doesn’t like flaky pastry and a homemade filling baked to perfection?
These lovelies are filled with my favorite lemon curd from Trader Joe’s. (The kids called it “lemon crud”). I used to slather this on Dutch Babies I made when the kids were little, who referred to them as “big pancakes”. Now, I fill homemade pie dough with this tart goodness and have no guilt whatsoever.
This is the same pastry recipe I used with the first pop tarts – the marionberry ones. So simple! I’m making several batches and freezing them, so I can pull them out later when more flavor inspirations hit.
Look at that! How can you resist? The icing has chopped, dried blueberries in it and sprinkled with decorating sugar. Nothing wrong with treats being pretty!
If you make this recipe, let me know how you like it by commenting. I’d love to hear what fillings you’d put in if you made them.Print
Lemon Pop Tarts with Dried Blueberries
For the dough:
- 2 cups | 10 ounces all-purpose flour
- 2 tablespoons sugar
- 1 cup unsalted butter, cut into pieces and chilled
- 1/2 teaspoon salt
- 4 tablespoons ice water
- whipping cream
For the filling:
- 1/2 cup Trader Joe’s Lemon Curd
For the icing:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons whole milk
- 1/4 teaspoon vanilla or almond extract
- purple food coloring gel
To make the crust:
- Place flour, sugar, salt in a food processor. Pulse to mix it. Add in the chilled butter, pulsing until it resembles coarse crumbs. Add a couple tablespoons of ice water and continue pulsing until the dough starts to come together. Add water a tablespoon at a time to get the right consistency.
- Divide dough into two equal pieces and shape into a disc. Wrap each piece in plastic and refrigerate for at least 60 minutes. Overnight works well, too.
- Take one disc out of the fridge and place a piece of parchment on the counter. Lightly flour the work surface and the rolling pin. Roll the dough into a 9×12-inch rectangle. Using a ruler and a pizza cutter, measure out 6 equal rectangles (3×4-inch). Separate the crusts and place them in the fridge on a cookie sheet.
- Take out the other disc and repeat the process. Refrigerate both top and bottom crusts for at least 30 minutes for easy assembly.
To assemble the pop tarts:
- Position rack to middle of oven and preheat to 350 degrees.
- Working with one set of 6 bases, use a pastry brush and coat the edges with heavy cream.
- Spoon about a tablespoon of jam in the middle of the bottom crust and spread it to the edge of the cream.
- Remove second set of crusts from fridge. Place a top crust over jam and seal slightly by pressing down on the edges.
- Brush tops with cream. Using a fork, seal all the edges.
- Poke 4 to 6 holes in the tops of the crust. Sprinkle with decorative sugar.
- Bake at 350 degrees for 30-34 minutes. Tops will be slightly browned.
- Cool on a wire rack completely before frosting them.
To make icing:
- Combine sifted powdered sugar and milk in a small bowl. You want it to be more on the thick side so it doesn’t just slide off your beautiful pop tart.
- Add in extract of your choice.
- Add in a very small amount of food coloring (or leave it out). Mix to combine until uniform in color.
- Drizzle icing over cooled tarts. If you do it while they are still warm, the icing will just run down the edges.
I use either Bob’s Red Mill AP flour, or King Arthur’s AP flour. Their protein content seems to be the most consistent.
I also find cutting the butter into chunks and then placing those in a small bowl in the freezer helps keep the butter cold as long as possible. The crust becomes flaky when the hot air hits the cold butter.
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