Description
Imagine flaky, buttery pastry pockets filled with a rich bourbon-blackberry jam and topped with a tangy, sweet glaze. These grown-up pop-tarts are nostalgic, indulgent, and perfect for brunch or an elevated snack.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 tbsp sugar
- ¾ tsp salt
- 1 cup cold butter (cut into small pieces)
- ½ cup ice water
- 1 egg + 1 tsp water (for egg wash)
For the Filling:
- 1 cup bourbon blackberry jam
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp water (add more as needed)
- 2 tbsp bourbon blackberry jam
- 1 tsp lemon juice
Instructions
- Prepare the Crust:
- Mix flour, sugar, and salt in a large bowl.
- Add cold butter and blend with your fingers or a pastry cutter until crumbly.
- Gradually add ice water until the dough comes together.
- Divide into two, wrap in plastic, and chill for 1-2 hours.
- Assemble the Pop-Tarts:
- Roll out each dough portion into a 10×14 inch rectangle and cut into 3×4 inch pieces.
- Place half the rectangles on a parchment-lined baking sheet.
- Add 1-2 tbsp of jam to the center of each, leaving edges clear.
- Brush edges with water and top with remaining rectangles. Press edges with a fork to seal.
- Poke holes in tops for steam, and brush with egg wash.
- Bake:
- Preheat oven to 350°F (175°C). Bake pop-tarts for 18-20 minutes or until golden brown.
- Make the Glaze:
- Combine powdered sugar, water, jam, and lemon juice. Stir until smooth. Adjust water for drizzling consistency.
- Finish:
- Once cooled, drizzle glaze over pop-tarts. Let set before serving.
Notes
- Keep Ingredients Cold: When making the crust, ensure the butter and water are ice cold. This is key to achieving a flaky, tender pastry. Work quickly to prevent the butter from melting.
- Seal the Edges Properly: Use a fork to press the edges firmly and ensure no filling leaks during baking. A small brush of water around the edges will help create a stronger seal.
- Let the Pop-Tarts Cool Before Glazing: Applying the glaze while the pop-tarts are warm can cause it to melt and run off. Wait until they’re completely cool for the best result.
- Prep Time: 30 min
- Cook Time: 20 min