Blueberries are in season! I’ve always wanted to make homemade pop tarts.. these are DELICIOUS! I used Earth Balance butter and Ripple Foods dairy-free half & half in this recipe to make it vegan. YUM!
You can also find this recipe on the Burlington County Agricultural Center blog! I want to highlight the seasonal fruits and veggies each week from our Farmers’ Market. Check out the website for Farmers’ Market dates, special events and cooking classes!
Recipe: (makes 6 pop-tarts)
For the filling:
- 2 cups fresh, farmers’ market blueberries 🙂
- juice from 1 lemon
- 1/4 cup chia seeds
- Place blueberries in a sauce pan and add about 2 Tablespoons of water.
- Heat to medium-high heat, stirring until blueberries simmer.
- Once blueberries become mostly liquid and a lot of them have “popped”, remove from burner and add chia seeds.
- Let sit while chia seeds soak up the liquid, then let mixture cool.
- In the meantime, make your dough!
For the crust:
(I tried using all oat flour – came out way too crumbly – you couldn’t even pick them up! So I used half oat flour and half AP flour – way better!)
- 1 & 1/2 cups oat flour
- 1 & 1/2 cups white whole wheat flour or all-purpose flour
- 1/4 cup coconut sugar (or regular sugar)
- 1/2 teaspoon salt
- 1 cup vegan butter (we used Earth Balance), very cold and cubed or cut into small pieces
- 1 teaspoon vanilla extract
- 1 Tablespoon fresh lemon zest
- 3-4 Tablespoons ice water
- In a large bowl, combine oat flour, wheat flour, sugar and salt.
- Add butter, lemon zest and vanilla, then use a pastry cutter or your hands (we recommend using gloves) and incorporate the cold butter into the flour mixture.
- Once you have pea-sized crumbs, add cold water, one Tablespoon at a time, until dough comes together into a ball.
- Flour a large surface, and roll out dough until it’s about 1/4 inch thick.
- Cut into rectangles – you should have 12 rectangles to make 6 tarts!
- Place 6 of the rectangles onto a greased baking sheet or one lined with parchment paper.
- Put about 2 Tablespoons of your cooled blueberry filling in the middle of each rectangle.
- Place the matching rectangles of dough on top of filling, using a fork to bind each layer together so filling is enclosed.
- Poke a couple holes or make a slit in the top of each tart.
- Bake for 18-20 minutes until golden brown, remove from oven and let cool.
For the icing:
- 1/3 cup powdered sugar
- 3 Tablespoons vanilla Ripple Foods half & half
- Place powdered sugar into a small bowl.
- Add half & half, 1 Tablespoon at a time, until icing is JUST combined – you don’t want it too runny.
- Spread icing on top of each cooled pop-tart, add sprinkles and serve!