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Assemble Blueberry Pop Tarts. RECIPE PREP: Adjust oven rack to center position. Preheat oven to 400ºF. Line 2 rimmed baking trays with parchment paper. In a ramekin, whisk the egg with a splash of water to create an egg wash. STEP 1: Unwrap disk of chilled pastry dough. Place it on a lightly-floured board.


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Wrap each piece up separately and chill for at least 45 minutes. Preheat the oven to 395F. Line a large baking tray with baking paper. Cut the dough in half. Return one half of the dough to the fridge. Roll the other out to a rough rectangle approximately 9 inches x 12 inches and about 1/6th of an inch thick.


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Assembly: Preheat oven to 350˚F. Line baking sheet with parchment paper. Place 9 rectangles of dough on parchment-lined baking sheet. Brush the edges of each rectangle with egg wash. Place a heaping tablespoon of blueberry jam in the center of each rectangle. Spread the jam out to about 1/2″ from the edge.


Blueberry Pop Tarts Oh Sweet Basil

Place the pop tarts on a parchment lined baking tray and prick the top of each pop tart with a fork. Refrigerate uncovered for at least 30 minutes. Preheat the oven to 350°F/175°C. Remove the tarts from the fridge and brush them with the remaining egg wash. Bake for 30-35 minutes, until a light golden brown.


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Blueberry Pop Tarts with Lemon Frosting

Frosted Blueberry Pop-Tarts® toaster pastries are perfect for breakfast! Packed with a blueberry-flavored filling and topped with crunchy sprinkles. There's all kinds of yummy blueberry flavor hidden like buried treasure inside these perfectly frosted pockets of deliciousness.


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Put a saucepan on medium heat. Add in the blueberries, granulated sugar and salt. Pour in the 1/4 cup of water and let the mixture sit, stirring occasionally, until the blueberries thaw, about 2-3 minutes. Transfer this mixture to a small blender and give it a few seconds to cool slightly.


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Crimp the edges using the tines of a fork. Use a fork or a toothpick to poke holes in the top of each pop tart. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. Preheat oven to 350 F. When ready to bake your pop tarts, remove them from the refrigerator and brush tops with egg wash.


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Using a toaster oven or conventional oven, bake on a lined baking sheet for about 12-15 minutes at 350˚ or until golden brown. Please note: temperature may need to be increased when using a conventional oven and cook time may vary. While the blueberry tarts bake, prepare the icing by mixing powdered sugar with milk.


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Mix the powdered sugar, blueberry preserves, milk, and vanilla together until smooth. ½ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract, ¼ cup blueberry preserves. Drizzle the icing on top of the pop tarts once they are cool to the touch, and let them dry for 10 minutes before serving. Last step!


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Take one of the rectangles and place it over the pop tart with the filling. Use a fork to crimp the edges and seal it shut. Repeat this process with the rest of the dough. Apply the egg wash to the entirety of the pop tart. Poke a few holes into the top with a toothpick or fork so the hot air can release while baking.


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Make the Blueberry Filling: In a medium saucepan, combine blueberries (save 1/4 cup to the side) and coconut sugar. Coat the blueberries in the sugar, then heat over medium and cook the blueberries for 8 - 10 minutes until sugar is melted and blueberries begin to boil and burst. Make sure to stir often!


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STEP 4: In a small bowl beat one egg to create an egg wash. Brush the egg wash over each pop-tart. This will ensure browning. STEP 5: Bake the pop-tarts for 20-25 minutes or until golden brown. STEP 6: Remove from oven and allow to cool while you prepare the blueberry glaze for the pop tarts.


Homemade Blueberry Vegan Pop Tarts Orchids + Sweet Tea

In the bowl of a food processor, combine flour, salt, baking powder, and sugar. Pulse a few times to combine. Add butter, a few pieces at a time, pulsing after each addition. Add egg and pulse a few times to combine. Add cream and pulse until mixture comes together. Turn out onto a piece of plastic wrap.


Blueberry Pop Tarts with Lemon Frosting

Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoons water. Add the cornstarch slurry to the saucepan and stir until thickened, a couple of minutes longer. Remove from heat and stir in the remaining ¼ cup of blueberries. Transfer to a bowl and set aside. Preheat the oven to 375°F.