Blackberry Lemon Homemade Toaster Pastries

mikaela | wyldflour

8 Pop Tarts

Serves 8 Pop Tarts

Blackberry Lemon Homemade Pop Tarts

1 hrPrep Time

25 minCook Time

1 hr, 25 Total Time

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4.7 based on 3 review(s)

Ingredients

Blackberry Filling:
• 1 3/4 cups fresh blackberries
• 1/4 cup granulated sugar
• 1/4 cup all purpose flour
Pop Tart Crust:
• 2 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup cold unsalted butter
• 6 Tablespoons ice cold water
Lemon Icing:
• 1 cup powdered (confectioner's) sugar
• 4-5 teaspoons lemon juice
• 1/2 teaspoon lemon zest
Purple Sugar (optional):
• 2 Tablespoons granulated sugar
• 2-3 drops purple gel food coloring

Instructions

1. Make the Filling! Blend about 2/3 of the berries into a puree. Place puree and remaining berries in small saucepan over medium heat. Stir together sugar and flour and then gradually stir into berry mixture. Cook mixture until it is quite thick, stirring constantly--about 8-10 minutes. You should be able to swipe the spatula across the bottom of the pan and the berry mixture slowly ooze back into place. Remove from heat, pour into a bowl, and chill while completing the remaining steps.
2. Make the Crust! In a medium-sized mixing bowl, stir flour and salt together. Cut cold butter into the flour using a pastry cutter. (Or pulse in a food processor until mixture becomes crumbly.) Ice some water in a glass and add 4 tablespoons ice cold water to the flour/butter mixture. Use a fork to stir the mixture--it will start sticking together and combining. Add an additional 1-2 tablespoons, until you can press the mixture together into a large ball between your hands. Divide in half (I used a kitchen scale to make sure they were equal) and wrap each ball in plastic. Chill for a minimum of 30 minutes.
3. Assemble the Pop Tarts! Preheat the oven to 400 degrees Fahrenheit. Sprinkle your rolling surface generously with flour. Roll the first half of the dough into a large rectangle, about 1/8 inch thick. I rolled mine to about a 7-inch by 14-inch rectangle, roughly. It doesn't need to be perfect--you'll just need to repeat the same size for the second half of the dough, so take note of the measurements! Use a pizza cutter to slice it into 8 rectangles (or whatever size and shape you prefer). Set these aside. Repeat exactly with the second half of the dough!
4. Lay out all of the rectangles and pair the most similarly shaped rectangles together so you have your "bottoms" and your "tops." Spoon about 3 tablespoons of blackberry mixture (or whatever is appropriate for the size you chose) onto each bottom, leaving a 1/4-inch edge around the pop tart. Dip your finger in water and lightly wet the edges of the tart. Place a "top" on it, tugging on the top to line up the edges as best you can. Use a fork to press the edges together all the way around. Move the pop tarts to a baking sheet. Bake for 22-24 minutes until the edges are starting to brown. Remove from the oven and allow them to cool on a cooling rack.
5. Top the Pop Tarts! If you plan to color some sugar, simply stir the sugar and food coloring in a small bowl, smashing the sugar with the back of the spoon to break it up and disperse the color. Spread on a plate so it can dry. Once the pop tarts are completely cool, stir the powdered sugar and lemon juice together in a bowl. Add only enough lemon juice so that the icing falls slowly off a spoon. Drizzle or spread the icing over the toaster pastries, sprinkle with sugar, and leave to set. Enjoy!
6. Store in a loosely covered container at room temperature. These are best in the first 48 hours, because the pastry will start absorbing the glaze!

Notes