#WILDBERRY POPTART HOW TO#
#WILDBERRY POPTART FULL#

Top the fully cooled tarts with icing, then top with sprinkles, if desired. Use 1 tablespoon of the berry filling, strained, along with powdered sugar, milk and vanilla extract until a thick, smooth, purple icing forms. Step Four: Bake! Brush the chilled tarts with egg wash, then bake until the pastry is puffy and golden, about 25 minutes.Transfer the tarts to the freezer for about 15 minutes. Poke the top of each tart a few times with a fork, then brush egg wash all over the top. Top with a second rectangle use a fork to seal the seams. Brush half of them with egg wash, then top each with 1 heaping tablespoon jam filling.

Roll out and cut the dough into rectangles. Set the filling aside to cool and thicken, then transfer to the fridge to chill. Stir all the filling ingredients together, then cook it all in a medium saucepan until a loose jam forms. At this point, you can make the dough up to 3 days ahead of time! Mix the ingredients together in a food processor, then divide the dough in half, wrap in plastic wrap, and chill in the fridge for a couple hours.

#WILDBERRY POPTART FULL#

As always, remember to scroll all the way down to the bottom of this post for the full recipe with ingredient measurements + detailed instructions!

#WILDBERRY POPTART HOW TO#

To break it down even further, here’s the overview on how to make these tasty tarts. There are three main components to this recipe: the pastry crust, the berry filling, and the icing.

Fresh raspberries, blackberries & blueberries.

Here are the major ingredients needed to make the magic happen: While this recipe is easy, it does require a few components and steps and time (which makes it perfect for crappy weather days!). Together, you’ve got a treat that’s perfect for breakfast, dessert or any chance you get in between. The pastry crust is from yours truly (and may or may not be making an appearance in my cookbook!). The filling and icing for this recipe are inspired by and adapted from a recipe developed by Amisha of The Jam Lab on the Driscoll’s website, and she absolutely nails the flavor (PS check out her website for the most incredible recipes and photos she is amazing).

All the nostalgia of a homemade pop tart without all the processed junk.A sweet, fruity purple icing topped with sparkly sprinkles.A juicy, jammy berry filling made from fresh raspberries, blueberries and blackberries.A flaky, buttery, scratch-made pie crust.Here is what you can expect from these lil’ rectangular pastry BBs: That’s why I’m staying inside and directing all the heart eyes to these homemade mixed berry pop tarts, which are ultra-yummy and ultra-fun! Just what we need right now. As I type this, it’s early April, a breezy 37 degrees outside and there is a mix of snow and rain falling onto a muddy ground. Guys, I am likely the 5,248th Minnesotan to complain about the weather these last few weeks, but OY. Wild berry pop tarts… is there anything more nostalgic than that rectangular pastry filled with berry sweetness and topped with neon swirls of purple + blue? Let’s channel that childhood memory into these homemade mixed berry pop tarts, which are the from-scratch version of the classic! With a flaky pastry crust, fresh triple-berry filling and a natural berry-tinged icing (+ sprinkles!), these homemade pop tarts are equally fun to make and eat.

Wildberry poptart