These are similar to the classic pop tarts we’ve all enjoyed many times, only better! These have no preservatives and all fresh ingredients, and it shows in the fabulous taste. Shown with glaze, but glaze is optional, if you want to reduce calories.
- 3 ½ cups of all-purpose flour
- ½ cup of vegetable shortening
- ½ cup of unsalted butter
- 1 large egg
- ½ cup of ice cold water
- 1/3 cup of sugar
- 1 tablespoon of cornstarch
- 2 cups of fresh blueberries
- 2 teaspoon of fresh lemon juice
- 1 egg beaten with 1 tablespoon of water
To Make The Dough
Place flour on the working surface, cut in shortening and butter, until pea size chunks are formed. In a small bowl, whisk together egg and cold water and drizzle it over the butter and flour mixture. Start working the mixture with your fingers, and soon the dough will start to come together. Fold the dough over 4 or 5 times. Form dough into a ½ inch thick rectangle, then wrap dough in plastic wrap and chill for 30 minutes.
To Make The Filling
In a medium mixing bowl, combine sugar and cornstarch. Mix in blueberries, and sprinkle mixture with lemon juice.
To Create The Fruit Pop Tart
When the dough is ready, cut it in half. Roll each half into two 12 by 11 rectangles. Cut each piece into 4 quarters. Down the center of each piece of dough, place three tablespoons of filling, leaving ½” of dough uncovered at the top and bottom.
Brush the edges with egg wash and fold the dough over to make a 6 “x 2 ½” rectangle.
Form the edge of the pie with the tines of a fork and transfer to a parchment-lined baking sheet. Repeat with the remaining dough and filling.
Preheat the oven to 400 degrees F. Place the pop fruit tarts 1” apart on the baking sheet. Cut two or three slits in the top to vent, brush with egg wash, and bake for 27 to 30 minutes, until they are golden bown. Remove from the oven and let them cool on the pan.
Apply Glaze (Optional)
Whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla until you have the desired consistency. Brush the tops of the cooled fruit pop tarts until you have the amount of glaze you prefer.
Makes 8 fruit pop tarts. Each pie is large enough to serve 2.
Preparation time: 15 minutes
Total time: 75 minutes
This recipe inspired by Sift, Fall 2015 edition.
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