Blueberry Pop Tart with Lemon Glaze Recipe

Blueberry Pop Tart with Lemon Glaze Recipe
Staff Writer
2 Sparrows

Chef Greg Ellis of Chicago’s 2 Sparrows strikes a chord with this play on a childhood favorite, Pop-Tarts. It's great for breakfast or dessert, and he uses fresh blueberries to fill a crumbly, buttery crust.

10
Servings
534
Calories Per Serving
Deliver Ingredients

Ingredients

For the tart dough

  • 3 Cups all-purpose flour
  • 1 Teaspoon sugar
  • 1 Teaspoon salt
  • 1 Cup butter, cubed, chilled
  • 1/4 Cup water, cold, plus more if needed
  • 1 egg, beaten with 1 tablespoon of water

For the lemon glaze

  • 2 Cups powdered sugar
  • 1/4 Cup lemon juice
  • Lemon zest, for garnish

Directions

For the tart dough

Mix flour, sugar, and salt together in bowl of an electric mixer fitted with a paddle. Add butter and mix on medium speed until butter is pea-sized. With mixer running on low speed, add ¼ to ½ cup water slowly, just until dough comes together. Continue to mix dough at medium speed for 3 minutes. Flatten dough and wrap in plastic wrap. Refrigerate dough for at least 2 hours before rolling out.

Roll out dough to 1/8 inch thick. Cut dough into ten 6- by 5-inch rectangles. Using a fork, poke each rectangle several times.

Fill a plastic bag with your favorite blueberry preserves and cut off a small amount of the corner. With the dough rectangles laying horizontal, pipe the preserves on ½ of the rectangle, leaving ½-inch edge of dough around all sides. Brush egg wash around the filling and fold the other half of the dough on top. Press the dough down to seal edges.

Using a fork, go around all edges pressing down to make sure no filling will leak when the tarts bake. 

Preheat the oven to 375 degrees.

Place pop tarts on a parchment-lined cookie sheet. Lightly score tops with an “X” so pop tarts do not balloon in the oven. Brush tart tops with egg wash and bake for 12 to 15 minutes, or until golden brown on top. 

 

For the lemon glaze

Mix powdered sugar and lemon juice. Drizzle 2 tablespoons of glaze on each pop tart. Garnish with the lemon zest.

 

Nutritional Facts

Total Fat
17g
24%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
7mg
2%
Carbohydrate, by difference
85g
65%
Protein
10g
22%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
21mg
2%
Choline, total
7mg
2%
Fiber, total dietary
8g
32%
Folate, total
130µg
33%
Iron, Fe
4mg
22%
Magnesium, Mg
18mg
6%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
86mg
12%
Selenium, Se
23µg
42%
Sodium, Na
116mg
8%
Thiamin
1mg
91%
Water
18g
1%
Zinc, Zn
1mg
13%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.