Homemade Wild Blueberry Almond Pop Tarts

These Homemade Wild Blueberry Almond Pop Tarts are wrapped in a perfectly crisp, flaky crust, bursting with bold wild blueberry filling, and topped with a light drizzle of almond icing and toasted sliced almonds. This recipe is the perfect sweet indulge for the entire family. All Vegan ingredients. Gluten-Free option available.

Homemade Wild Blueberry Almond Pop Tarts

Homemade Wild Blueberry Almond Pop Tarts are my latest pop tart obsession and I’m not complaining AT ALL.

If you’ve been an avid follower of Orchids + Sweet Tea, then you’re aware of my LOVE for pop tarts. I seriously use to eat the store-bought versions religiously.

But I must admit that making them at home has been the best thing that I’ve ever done. I get to control the ingredients used and I can me the crust EXTRA, EXTRA flaky, which honestly is the best part.

Sorry, Kellogg’s.

Homemade Wild Blueberry Almond Pop Tarts

Reasons to Make These Homemade Pop Tarts:

  • They are SO easy to make and once you’ve made it once, the process gets a TON times easier the next time!
  • Aren’t they just the cutest though?
  • The perfect snack or breakfast treat for the entire family.
  • Want to add your favorite filling/flavor?—these are easy to personalize base on your taste buds.
  • A great potable, hand-held treat for those busy days or back-to-school runs.
  • What more do I need to say? Haha. Just so YUM!
Homemade Wild Blueberry Almond Pop Tarts

Seriously, pop tarts are so easy to whip together. It’s unbelievable that I didn’t begin making my pop tarts a lot sooner.

Of course, that’s why I’m so excited to share these with you.

However, if you’re in need of inspiration, I’m sharing my top faves below.

Love Pop Tarts? Try My Top Faves!

These Easy Vegan Apricot Pop Tarts are nothing short of flaky, perfectly sweetened, bursting with the fresh summer flavor of apricots, and topped with a simple vanilla frosting. 

These Homemade Vegan Apple-Cinnamon Pop Tarts are nothing short of flaky, naturally sweet, and bursting with comforting spice flavors, both inside + out and topped with a beautiful Maple frosting. 

These Homemade Blueberry Vegan Pop Tarts are nothing short of flaky, naturally sweet, and bursting with blueberry flavors, both inside + out. 

These Strawberry Glazed Vegan Breakfast Pop Tarts are nothing short of flaky, naturally sweet, and everything nice in one big bite. 

Homemade Wild Blueberry Almond Pop Tarts

Of course, I should admit that after a bit of practice, I finally came up with awesome tips to perfect them even more!

Proven Ways To Ensure That Your Pop Tarts Are Perfect EVERY TIME:

Tip #1: Make your Filling first!

Yes, I know. You’re probably wondering why I said this, however, when making your filling from scratch, it definitely helps to make your filling ahead of time so that it cools completely.

Also, this gives you enough time to ensure that it comes out as perfect and thick as you’d like before having to use it in your recipe.

Tip #2: More Pastry Flour = more Flakiness!

OK, so this one is a HUGE MUST, especially if you want to have an extremely flaky crust! Much like other pastries (i.e. Hand Pies, Pie Crusts, etc.), using pastry flour more heavily than All-Purpose Flour helps to create a nice outer-layer.

Granted, cold cubed butter does help with this as well, however, I’ve discovered that adding pastry flour to the mix creates a better situation!

Tip #3: Dimensions Matter!

I must admit that in my previous attempt to make Pop Tarts, I randomly cut the squares, which obviously came out super uneven. However, with this recipe, I did a bit of research and found that cutting them 3” x 4” worked magic and made them so even and perfect!

Also, keep in mind that when rolling out your dough, making sure that it’s at least 1/4” thick is super important. This ensures that your filling stays inside and everything doesn’t fall a part.

Tip #4: Let them cool, cool, cool!

Now, if you’re anything like me then you’re probably just as impatient to try these goodies before they fully cool, so that means that you might also prematurely add the glaze and watch it melt off like a snowman in heat. Haha.

BUT you must let your Pop Tarts FULLY cool (place them in a cool room or open window to speed things up!) before glazing them. No exceptions!

Ok, so that’s the important revelations that I had when remaking these lovelies and I can guarantee that it’ll bring forth such sweet perfection!

Homemade Wild Blueberry Almond Pop Tarts

Pop Tart Filling: Real Fruits vs. Jam.

OK, so let’s talk about the filling. Usually when making my homemade pop tarts, I create my filling using real fruit or frozen ones.

However, with this pop tart recipe, I chose to go with one of my go-to preserves by Bonne Maman. They are my favorite brand because their preserves are organic, have no GMOs, no high fructose syrup, no food colorings, or preservatives.

Plus, they have a ton of other flavors, therefore, you can mix and match as you please.

For that reason, I felt comfortable using this instead of making my own filling.

If choosing to make your own homemade filling, that can be done easily by heating your fruit (whether fresh or frozen) in a saucepan along with a healthy sweetener (Wholesome Sweet’s pure cane sugar, Sugar in the Raw’s organic brown sugar, Agave, etc.), followed by a touch of lemon juice (for acidity) and a little arrowroot starch or cornstarch as a thickener. That simple.

So it’s truly based on your personal preference and the time that you have set aside to whip together your pop tarts.

Making Your Pop Tarts Gluten-Free.

To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Simply continue the recipe per usual after that.

Homemade Wild Blueberry Almond Pop Tarts

Now, let’s take a bite into this recipe, shall we?

For the Crust:

In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.

In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and organic pure cane sugar, whisking them all together.

Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**

Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.

In the meantime, make the Wild Blueberry Filling.

For the Filling:

In a small bowl, add 1 cup of wild blueberry preserves and lightly squeeze 1 Tbsp of lemon juice in it and stir together until incorporated.

Set aside.

Assembly:

Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3″ wide and 4″ long), until all dough it used.

On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 Tbsp of the Wild Blueberry filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet.

Repeat until all pop tarts are made.

Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork.

Lightly brush all pop tart tops with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly and begins to slightly seep out.

Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).

For Simple Almond Glaze/Frosting:

In a medium bowl, whisk together the powdered sugar, almond extract, and almond milk until smooth. For more thickness, add additional powdered sugar, 1 Tbsp at a time. If too thick, add almond milk, 1 Tbsp at a time.

Once pop tarts have cooled completely, spoon 1-2 Tbsps of Almond Frosting atop each and sprinkle with sliced almonds. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.

Bon Appetite!

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If you choose to make these Homemade Wild Blueberry Almond Pop Tarts or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Homemade Wild Blueberry Almond Pop Tarts
Homemade Wild Blueberry Almond Pop Tarts

Homemade Wild Blueberry Almond Pop Tarts

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
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Ingredients

  • 1 cup organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 1/2 cups organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic pure cane sugar (I use Wholesome Sweets)
  • 1 tsp ground cinnamon
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubbed (I use Earth's Balance; That's 2 sticks!)
  • 1 cup VERY COLD fresh water
  • 2 Tbsps apple cider vinegar (I use Bragg's)

Filling:

  • 1 cup wild blueberry preserves
  • juice of 1/2 lemon

Simple Almond Glaze/Frosting:

  • 1 1/2 cups organic powdered sugar
  • 1 tsp almond extract
  • 1-2 Tbsps Almond milk (I use Califia Farms; You can use your fave plant-based milk!)

Topping:

  • handful of sliced almonds (I use Diamond Nuts)

Instructions

For the Crust:

  • In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
  • In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and organic pure cane sugar, whisking them all together.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
  • Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.
  • In the meantime, make the Wild Blueberry Filling.

For the Filling:

  • In a small bowl, add 1 cup of wild blueberry preserves and lightly squeeze 1 Tbsp of lemon juice in it and stir together until incorporated.
  • Set aside.

Assembly:

  • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  • Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3″ wide and 4″ long), until all dough it used.
  • On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 Tbsp of the Wild Blueberry filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet.
  • Repeat until all pop tarts are made.
  • Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork.
  • Lightly brush all pop tart tops with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly and begins to slightly seep out.
  • Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).

For Simple Almond Glaze/Frosting:

  • In a medium bowl, whisk together the powdered sugar, almond extract, and almond milk until smooth. For more thickness, add additional powdered sugar, 1 Tbsp at a time. If too thick, add almond milk, 1 Tbsp at a time.
  • Once pop tarts have cooled completely, spoon 1-2 Tbsps of Almond Frosting atop each and sprinkle with sliced almonds. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.
  • Bon Appetit!

Tips & Tricks

STORAGE: Leftover pop tarts can be stored in an airtight container for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven. 
FREEZE: For longer storage–pop tarts can be stored in the freezer. After they have baked and are completely cooled, simply place your pop tarts onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat! 
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
TIPS FOR PERFECT POP TARTS: Be sure to read tips within the post!
FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!

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Homemade Wild Blueberry Almond Pop Tarts.

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