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Gluten-Free Blueberry Pop Tarts Recipe

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3.9 from 10 reviews

Delight in these flaky, buttery Gluten Free Pop Tarts, filled with a luscious homemade blueberry jam. Crafted with a gluten free multi-purpose flour blend and cold butter, this recipe combines a tender yet crisp pastry with a sweet and tangy fruit filling. Perfect for breakfast or a snack, these 3×4 inch hand pies are baked to golden perfection with a sprinkle of coarse sugar for an irresistible finish.

Ingredients

Dough

  • 300 grams Gluten Free Multi-Purpose Flour (preferably Cup4Cup)
  • 340 grams unsalted butter, cold
  • 115 grams full-fat sour cream, cold
  • 10 grams baking powder (about 1 1/2 teaspoons)
  • 4 grams kosher salt
  • Additional gluten free flour for rolling
  • 1 egg (for egg wash)
  • Splash of milk (for egg wash, non-dairy acceptable)
  • Coarse sugar (for topping)

Blueberry Jam Filling

  • 240 grams blueberries, fresh or frozen
  • 60 grams granulated sugar
  • 15 grams cornstarch
  • Zest and juice from one lemon
  • 1 teaspoon vanilla extract

Instructions

  1. Combine Dry Ingredients: Add the gluten free flour, baking powder, and kosher salt to the bowl of a food processor.
  2. Add Butter: Slice the cold butter into tablespoon or walnut-sized pieces and add to the dry ingredients, keeping the butter cold.
  3. Pulse Butter: Pulse the mixture 2-3 times just to break the butter into smaller chunks; some chunks should remain visible.
  4. Add Sour Cream: Add the cold sour cream and pulse an additional 2-3 times quickly until butter pieces are pea-sized. Avoid overmixing—the dough should not form a ball in the processor.
  5. Bring Dough Together: Transfer the mixture to a large bowl and use your hands to gently bring the dough together without overworking it.
  6. Shape Dough: Place the dough on a parchment-lined sheet tray and shape it into a rectangle about 1 inch tall; cover with plastic wrap.
  7. Refrigerate Dough: Chill the dough for 10-15 minutes to firm up.
  8. Roll and Fold Dough: On a floured surface, roll dough into a 1/4 inch thick rectangle. Fold the top third down and bottom third up (letter-style), rotate 90 degrees, and repeat rolling and folding. Chill 15 minutes between folds; repeat folding a total of three times to build layers.
  9. Final Chill: Chill the dough for at least 30 minutes, up to 3 days refrigerated or freeze for up to one month.
  10. Prepare Egg Wash: Whisk one egg with a splash of milk or water.
  11. Roll Dough for Cutting: Roll dough into approximately a 16 x 12 inch rectangle about 1/4 inch thick.
  12. Cut Rectangles: Cut dough into 3×4 inch rectangles, maintaining uniform size for even baking.
  13. Apply Egg Wash and Fill: Brush edges of half the rectangles with egg wash. Spoon a generous amount of cooled blueberry jam filling into the center, avoiding overfilling.
  14. Seal Pies: Place remaining rectangles over the filled ones, gently pressing the edges together. Crimp edges with a fork to seal without puncturing the dough.
  15. Arrange on Baking Sheet: Place assembled pop tarts on a parchment-lined sheet tray. Brush tops with remaining egg wash and sprinkle with coarse sugar.
  16. Chill Before Baking: Refrigerate or freeze the assembled pop tarts for at least 30 minutes to prevent butter from melting too fast during baking.
  17. Preheat Oven: Preheat the oven to 425°F (220°C).
  18. Vent Pop Tarts: Using a fork, poke a few small holes in each to allow steam to escape while baking.
  19. Bake: Bake at 425°F for 10 minutes, then reduce temperature to 365°F (185°C) and bake 15 more minutes or until golden brown and puffy. Adjust baking time if using different sizes. The internal temperature should reach above 205°F for full doneness.
  20. Cool: Let baked pop tarts cool on a rack for at least 20 minutes before serving.
  21. Make Blueberry Jam: In a small saucepan, combine blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla. Bring to a simmer over medium heat, stirring frequently. Cook until thick enough to coat the back of a spoon. Cool completely before using as filling to keep dough flaky.

Notes

  • Use cold butter and sour cream to ensure a flaky crust.
  • Do not overmix the dough to prevent toughness.
  • Resting and folding the dough multiple times creates layers that give the pop tarts a flaky texture.
  • Allow the blueberry filling to cool thoroughly before assembly to avoid melting the butter in the dough.
  • Chilling the assembled pop tarts before baking prevents shrinking and promotes a flakier crust.
  • Adjust baking time based on pop tart size; larger pastries may require longer baking.
  • Store leftover pop tarts in an airtight container for up to 3 days or freeze for up to one month.

Find it online: https://lauracooks.com/gluten-free-blueberry-pop-tarts-recipe-2/