Mixed Berry Pop Tarts
Mixed berry 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.
Ingredients
Dough:
- 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)
Filling:
- 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)
Glaze:
- 90 grams powdered sugar (3/4 cup)
- 15 grams milk (1 tablespoon)
- 1 each drops purple food coloring gel
- 1 tablespoon sprinkles
Instructions
Dough:
- 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.
Filling:
- 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.
Assembly:
- 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.
Glaze:
- 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.
Notes
Notes: Never place glazed finished pop tarts back in the oven, in a toaster, or toaster oven.