Homemade Wild Berry Pop Tarts

There's nothing better than a Wild Berry Pop Tart with that nostalgic blue and purple swirled frosting! Make them at home with fresh fruit, homemade shortbread cookies, and a dye-free glaze.

Course Breakfast, Dessert

Cuisine American

Diet Kosher, Low Salt, Vegetarian

Prep Time 1

Cook Time 48

Chilling Time 1

Total Time 2 48

Servings pop tarts

Calories 662kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Crust

2 cups (4 sticks) unsalted butter
1 ½ cups powdered sugar
2 teaspoons vanilla extract
4 cups all purpose flour
¼ cup cornstarch
½ teaspoon kosher salt

For the Filling

1 (16 ounce) container strawberries, diced
⅔ cup blueberries
1 (6 ounce) container raspberries
3 tablespoons pure maple syrup

For the Icing

3 ¾ cups powdered sugar, divided
¼ cup + 1 tablespoon milk, divided
Red and blue dye free food coloring

Instructions

To make the crust: Use a hand mixer or stand mixer to beat butter until smooth and creamy, about 3 to 5 minutes.
Add powdered sugar. Beat again until smooth. Add vanilla and beat until combined.
Add flour, cornstarch, and salt. Beat until just combined. Don’t overmix.
Form the dough into a disc and cover with plastic wrap. Chill in the refrigerator for about an hour.
While the dough is chilling, make the filling by adding strawberries, blueberries, raspberries, and maple syrup to a blender. Blend until smooth.
Pour the berry mixture into a saucepan and set on the stove over medium heat. Cook for 30 to 35 minutes, or until the sauce has thickened. You should be able to run a spoon through the bottom of the pan and see that the jam takes a few seconds to come back together. Remove from heat and let cool.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove dough from the refrigerator. On a lightly floured surface, roll the dough into a large rectangle, about ⅛-inch thick.
Cut 3 x 4 ½ inch rectangles out of the dough. Gather the scraps and repeat until all dough has been rolled and cut into rectangles.
Place half of the rectangles on the prepared baking sheets, leaving an inch or two between each one. Top with about 1 tablespoon of the filling, leaving a small border around the edges.
Place the other half of the rectangles without the filling on top of the ones on the baking sheets. Use a fork to crimp the edges together, all around the border of each rectangle. Use a toothpick to poke holes on top of each pop tart.
Bake for 18 to 22 minutes, or until the edges turn lightly golden brown. Remove from the oven and allow to cool.
To make the glaze: In a bowl, combine 3 cups powdered sugar and ¼ cup milk. Add 10 drops each of red and blue food dye, then whisk to turn it purple. Spread the purple glaze on top of each pop tart, from edge to edge.
In another bowl, combine ¾ cup powdered sugar and 1 tablespoon milk. Add 15 drops of blue food dye, then whisk to turn it blue. Add the blue glaze to a zip top bag and cut off a small piece of the corner. Use the bag to drizzle the blue glaze on top of the purple. Allow glaze to harden before eating.

Notes

Make sure to properly reduce the berry filling! If the jam isn't thickened enough, it'll turn the pop tarts watery and make them fall apart as they bake. Typically, 30 to 40 minutes is enough time to thicken the mixture, but you might need more or less time, depending on the size of your saucepan.
Powdered sugar is traditional in shortbread cookies. I recommend using this instead of granulated sugar for the dough.

Nutrition