Blueberry Pop Tarts
Blueberry slab pie Pop tarts
We made one big slab pie and cut it into squares, which is much easier than individual pop tarts.
Use any of our jams as a sub in this recipe.
Makes 12 pop tarts. Adapted from Martha Stewart and Sweet & Simple Kitchen
For the dough
2 1/2 cups flour
1 tsp. sugar
1 tsp. salt
2 sticks cold unsalted butter, diced
1/4 to 1/2 cup ice water
For the egg wash
1 tbsp. water
For the glaze
1 tbsp. Blueberry Lemon Basil Jam
Juice of 1/2 lemon
2 tbsp. warm water
2 cups powdered sugar
Sprinkles, to garnish
For the filling
1/2 jar Blueberry Lemon Basil Jam (or any Trade Street jam)
1/4 cup almond or rice flour (optional)
2 tbsp. raw sugar
1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over process.
2. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
3. While dough is cooling, make glaze. Add jam, sugar and lemon juice to a bowl and whisk until smooth.
4. Remove your chilled pie dough disks from the fridge & lightly flour a cool, dry work surface. Unwrap one disk and lightly flour its surface. Use a rolling pin to roll the dough into a ¼ inch thick rough rectangular base for your pie; Lift the crust onto a sheet pan lined with parchment paper. Roll the remaining pie dough in the same fashion as the first, into a ¼ inch thick rough rectangle. Set aside.
5. Sprinkle the base of the pie dough with the almond meal (this will help to absorb any excess juices from your filling and prevent a soggy pie crust). Pour the filling onto the pie base on the sheet pan to evenly distribute among crust, leaving a 1 inch border.
6. Brush the edges of the pie base with egg wash. Gently lift the other pie dough on top of the filling and use a fork to press around the edges. Cut off any rough or excess dough around the edges if desired. Brush the top of the pie evenly with the egg wash. Sprinkle with coarse sugar and cut a few slits in the pie for steam release while baking.
7. Place pie in the lower third of the oven at 375 degrees for 30 – 35 minutes or until the crust is golden brown and the filling is bubbling. Remove from oven and allow to cool for 10 – 15 minutes before glazing.
8. Use a spoon to glaze the pie & top with sprinkles if desired. Allow to set for 10-15 minutes before slicing.