Blueberry Fig Homemade Pop Tarts

When I saw blueberries on sale at the grocery store I scooped them up without thinking what to make with them. Now I know a lot of people would probably say what do you mean? Can’t you just eat them plain? Well I do, but I just love baking and always get fruit in the hopes of making something yummy with it. So I decided to make homemade pop tarts with my blueberries and I changed it up by adding in some fig butter I had already in the fridge. These are fantastic hot and so much better than store bought artificial stuff. Now for the moms and dads out there, let me tell ya trying to bake while your baby is in the carrier-very tough. If I had more time and no little hands trying to get into the dough I am sure I could have made my pop tarts more rectangular or used a nice cookie cutter to make fun shapes. That was not the case this time, but they still tasted great and at the end that’s what matters, right?


Recipe adapted from bird & cleaver: blueberry pop tarts

For Dough:

2 1/2 cups AP flour

3 tablespoons granulated sugar

1 teaspoon salt

1 cup or 2 sticks cold butter

1/4 to 1/2 cup water

In a bowl combine flour, sugar and salt. Using a box grater, grate butter into the flour mixture (this worked really well but you could also just cut it up very small and mix in). Mix together.

In a measuring cup, whisk together egg yolks and water. Add the liquid to the dry ingredients a few tablespoons at a time, kneading until dough comes together.

Shape into a disk and wrap in plastic wrap for an hour, if not using all of the dough it will keep in the fridge for up to 2 weeks

Now make the filling while the dough chills

Blueberry Fig Filling

1/2 pint of blueberries, washed and make sure to pick out any stems

1/4 cup sugar

1/4 cup of fig butter

Combine ingredients in a small saucepan. Cook over medium heat, stirring occasionally until the mixture thickens and looks about the consistency of jam. Set aside to cool.

Making the Pop Tarts:

Preheat oven to 350 degrees.

Roll out the dough to 1/4 to 1/8 inch thick. Cut into rectangular size and shape (or alternatively use cute cookiecutters). Take any leftover scraps and mush together, roll out and cut out until all the dough has been used up. Place bottom layers on a greased baking sheet or one covered with parchment paper so that the tarts don’t stick to the pan. Place the blueberry-fig filling in the center, brush egg wash around edges. Put the top layer over the filling and seal the edges using a fork. Poke holes on top to let steam escape while baking and brush the top with egg wash. Put in freezer for 10-15 minutes.

Bake for 18-25 minutes or until golden brown

Store any leftovers in an airtight container.

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