Description
These homemade berry pop tarts feature a flaky, buttery crust filled with a luscious mixed berry jam and topped with a smooth vanilla icing. Perfect for breakfast or a sweet snack, these tarts combine fresh raspberries, blueberries, and blackberries into a delicious, fruit-packed treat that you can make from scratch.
Ingredients
Pastry Dough
- 2 ½ cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cut into ½-inch cubes
- ¼ cup vegetable shortening
- ½ cup ice water (more as needed)
Berry Filling
- 2 cups raspberries, blueberries & blackberries (fresh)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
Egg Wash
- 1 egg
- 1 teaspoon water
Icing and Topping
- 1 ½ tablespoons reserved mixed berry filling
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Make the pastry crust: In a food processor, pulse together flour, 2 teaspoons sugar, and 1 teaspoon salt until blended. Add cold butter cubes and shortening, pulsing until the fats are pea-sized. Gradually add ice water, pulsing until a dough forms, adding more water if needed. Divide dough in half, shape into discs about 1 inch thick, wrap in plastic, and refrigerate for at least 2 hours or up to 3 days.
- Prepare the berry filling: In a medium bowl, combine berries, ½ cup sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Let sit 15 minutes to meld flavors. Transfer to saucepan over medium-high heat, bring to a boil, then mash berries. Reduce heat to medium and cook, stirring constantly, for 7-9 minutes until thickened to a loose jam. Cool completely, then refrigerate until ready to assemble.
- Roll and cut dough: Line a baking sheet with parchment paper. On a floured surface, roll one dough disc into a 9x12-inch rectangle about 1/8-inch thick. Trim edges for a perfect rectangle, then cut into nine 3x4-inch rectangles. Place on baking sheet with 1-inch spacing and refrigerate while preparing second disc.
- Assemble the pop tarts: Repeat rolling and cutting with second dough disc. Brush rectangles on the baking sheet with egg wash, then top each with about 1 heaping tablespoon of berry filling, leaving ½ inch border. Top with another rectangle from second batch, seal edges with a fork, and poke holes in tops. Brush with more egg wash and freeze for 15 minutes.
- Bake the tarts: Preheat oven to 375°F (190°C). Brush chilled tarts again with egg wash, bake for 23-27 minutes, turning halfway, until puffy and golden. Cool completely on the baking sheet.
- Prepare and apply icing: Press 1 ½ tablespoons of the reserved berry filling through a fine mesh strainer to remove seeds, leaving about 1 tablespoon jam. Mix with powdered sugar, milk, and vanilla extract until smooth and thick. Spread icing evenly over cooled tarts and optionally top with sprinkles. Let icing set 20-30 minutes before serving.
Notes
- Keep the butter and shortening cold to ensure a flaky crust.
- Chilling the dough before rolling helps prevent shrinking during baking.
- The berry filling can be prepared ahead and stored in the fridge for up to 3 days.
- Freezing the assembled tarts before baking helps maintain shape and crispness.
- Use fresh berries for best flavor; frozen may release too much liquid.
- Adjust the amount of powdered sugar in icing for desired thickness and sweetness.