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Giant Frosted Blueberry Pop Tart Recipe

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3.9 from 79 reviews

  • Author: Ava
  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Giant Frosted Blueberry Pop Tart is a delightful homemade twist on the classic breakfast treat. Featuring a flaky pie crust filled with a luscious blueberry preserves and cornstarch mixture, then baked to golden perfection and topped with a sweet blueberry glaze and optional sprinkles, it’s perfect for sharing at brunch or a special breakfast occasion.

Ingredients

Pie Crust

  • 2 9-inch pie crusts (store-bought or homemade)

Blueberry Filling

  • 1 cup blueberry preserves (or blueberry pie filling, add more if needed)
  • 3 teaspoons cornstarch

Pastry Wash

  • 1 egg (or 1 tablespoon milk or cream, for pastry wash)

Blueberry Glaze

  • ¼ cup blueberry preserves
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract

Optional

  • Sprinkles (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature for your pop tart.
  2. Prepare Filling: In a small bowl, combine the blueberry preserves or pie filling with the cornstarch. Mix well and set aside. This thickens the filling during baking.
  3. Place Bottom Crust: Lay one pie crust on a parchment-lined baking sheet to prevent sticking and make cleanup easier.
  4. Spread Blueberry Filling: Evenly spread the prepared blueberry filling over the bottom crust, leaving about a 1-inch border around the edges to allow for sealing.
  5. Moisten Edges: Brush the 1-inch border with the egg wash or milk/cream. This helps the top crust adhere properly.
  6. Add Top Crust and Seal: Carefully place the second pie crust over the filling. Press and crimp the edges firmly with a fork to seal the pop tart and prevent leaks.
  7. Apply Egg Wash and Vent: Brush the top crust with egg wash for a golden finish. Use a fork to poke small holes on top to allow steam to escape during baking, avoiding soggy filling.
  8. Bake: Bake for 20–25 minutes or until the crust is golden brown and cooked through.
  9. Cool: Remove from oven and allow the pop tart to cool for about 1 hour to let the filling set and make glazing easier.
  10. Make Blueberry Glaze: In a bowl, whisk together powdered sugar, ¼ cup blueberry preserves, milk, and vanilla extract until smooth.
  11. Glaze the Tart: Spoon the glaze evenly over the cooled pop tart, avoiding the edges to prevent dripping.
  12. Add Sprinkles: While the glaze is still wet, sprinkle your choice of sprinkles on top for a festive look (optional).
  13. Set and Serve: Let the glaze set completely before slicing into servings. Enjoy your giant frosted blueberry pop tart!

Notes

  • For a flakier crust, use cold butter and handle dough minimally if making homemade crust.
  • Adjust blueberry preserves quantity if you prefer a thicker or thinner filling.
  • Egg wash can be substituted with milk or cream for a lighter finish.
  • Glaze consistency can be adjusted by adding more milk or powdered sugar as needed.
  • Ensure pop tart is completely cooled before applying glaze to avoid melting or sliding.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/giant-frosted-blueberry-pop-tart-recipe/