Mixed Berry Pop Tarts. Pop tarts made from scratch. These homemade breakfast treats feature soft, buttery dough; filling prepared from a trio of fresh berries, and a sugary glaze topped with sprinkles.
More and more this summer I find myself making hand pies and pop tarts. Mostly for gifting, but I have been enjoying the regular indulgence as well.
Why You Should Make These Breakfast Treats
- These pop tarts have a soft texture, a tart filling, and a sweet glaze. The flavors and textures meld perfectly.
- They are the ideal size for a quick breakfast or afternoon snack.
- The pop tart dough, filling and glaze can be made ahead of time.
- They keep very well.
- They’re cute.
How to Make Mixed Berry Pop Tarts:
These pop tarts start with freshly made pie dough. Chilled butter is cut into a mix of all-purpose flour, sugar and fine sea salt. The dough is brought together with a small amount of milk.
The prepared dough ball is wrapped in plastic and refrigerated for at least an hour or up to two days, before use.
I use my food processor for the dough preparation, as I tend to make a double or triple batch and a variety of fillings and glazes.
The dough bakes up soft and flaky.
The filling is comprised of berries simmered with a bit of sugar and water until they break down, reduce and thicken in their juices. This is done over very low heat, and can take up to twenty minutes or more depending on the mix of berries you are using. The berries, once off the heat, thicken even more as they cool. A splash of lemon juice is added to brighten the flavors.
The filling can be chilled until ready to use.
The dough is rolled out very thin and cut into rectangles, squares, circles, or other desired shapes. A tablespoon or two of filling is placed in the center of each bottom piece of dough and spread toward the edges, leaving about 1/2-inch along each edge to seal and keep the filling from spilling out. Milk is brushed along the uncovered edges and a matching piece of dough is placed over the filling. The edges are pressed together initially with fingers and secured using the tines of a fork.
The tops of the pop tarts are poked with a fork or toothpick to allow steam to escape. The pop tarts are baked in a preheated oven for about 15 minutes and the edges are light golden brown.
A glaze is prepared using powdered sugar, milk, and food coloring gel. Alternately, I will take a portion of the fruit puree and mix it with the powdered sugar to achieve a glaze with fruit flavor.
After each pop tart is glazed they are garnished with sprinkles, if desired.
You might also like our apple butter pop tarts, or cinnamon rolls.
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Mixed Berry Pop Tarts
- 350 grams all-purpose flour (2-3/4 cups)
- 25 grams granulated sugar (2 tablespoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 200 grams unsalted butter (14-1/2 tablespoons), cold and cubed
- 45 grams milk (3 tablespoons)
- 300 grams berries, (1-1/2 cups) (mix of raspberries, blueberries and strawberries)
- 50 grams granulated sugar (1/4 cup)
- 100 grams water
- 5 grams fresh lemon juice (1 teaspoon)
- 90 grams powdered sugar (3/4 cup)
- 15 grams milk (1 tablespoon)
- 1 each drops purple food coloring gel
- 1 tablespoon sprinkles
- Add cold cubed butter, all-purpose flour, granulated sugar, and fine sea salt to food processor. Process until the butter pieces coated in the flour mixture resemble breadcrumbs.
- Add the milk and process just until the dough begins to come together.
- *Alternately, this can be accomplished in a small mixing bowl by hand using your fingers, the back of a fork, or a pastry cutter.
- Wrap the dough in plastic wrap and chill in the refrigerator for an hour, or up to two days.
- Add the mix of berries, granulated sugar, water, and fresh lemon juice to a small saucepan.
- Simmer over very low heat, stirring frequently until the berries have broken down and the liquid has reduced and thickened considerably. It will thicken more as it cools.
- Once the mixture cools completely, stir in the fresh lemon juice.
- Remove the dough from the refrigerator and bring to room temperature.
- Preheat oven to 350 degrees F.
- Lightly flour a flat surface. Roll the dough out to 1/8-inch thickness. Cut the dough into small rectangles, circles, or squares with cookie cutters, biscuit cutters, or a paring knife. Reuse scraps of dough by balling it up and re-rolling.
- Place a piece of dough on a parchment paper lined cookie sheet. Place a tablespoon or two of filling in the center of the dough. Brush the edges of the dough with milk. Place a matching piece of dough over the top and secure it by pressing first with your fingers to seal and then using the tines of a fork to lock the two pieces of dough together. Repeat with remaining dough.
- Poke the pop tarts in the center with a fork several times to allow steam to escape during baking.
- Bake the pop tarts in preheated oven for 15 to 18 minutes or until lightly golden around the edges.
- Remove from oven and cool completely before glazing.
- Add powdered sugar to small bowl. Add 1 tablespoon milk and stir. Add tiny amounts of additional milk until a thick but smooth consistency is achieved. Add food coloring gel and stir until combined.
- Drop glaze onto top of top of pop tarts with teaspoon. Spread it over the surface using the back of the spoon.
- Garnish with sprinkles after each pop tart is glazed.
- Store pop tarts in an airtight container.