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Gluten Free Blueberry Pop Tarts Recipe

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4.4 from 15 reviews

These Gluten Free Pop Tarts are flaky, buttery hand pies filled with a homemade blueberry jam. Crafted with a gluten free multi-purpose flour and cold unsalted butter, the dough is rolled and folded to create delicate layers. The blueberry filling is simmered with fresh ingredients for a fresh and tangy burst of flavor. Perfect for breakfast, snack, or dessert, these hand pies bake golden and puffy with a crunchy sugar topping.

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 (or non-dairy milk) for egg wash
  • Coarse sugar for sprinkling

Blueberry 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. Prepare the Dry Ingredients: Add the gluten free multi-purpose flour, baking powder, and kosher salt to the bowl of a food processor.
  2. Add Cold Butter: Slice the cold unsalted butter into tablespoon-sized pieces or walnut halves and add to the dry ingredients. Keep the butter cold to maintain flakiness.
  3. Pulse Butter: Pulse the mixture 2-3 times to break the butter into smaller chunks while still keeping them visibly large.
  4. Add Sour Cream: Add the cold sour cream and pulse another 2-3 times until butter pieces are the size of peas. Avoid overmixing; the dough should not come together completely in the processor.
  5. Gather Dough: Transfer the dough to a large bowl and use hands to bring it together carefully.
  6. Shape and Chill Dough: Shape the dough into a rectangle about 1 inch tall on a parchment-lined sheet tray. Cover with plastic wrap and refrigerate for 10-15 minutes.
  7. Roll and Fold Dough: Transfer chilled dough onto a floured surface and roll into a 1/4 inch thick rectangle. Fold the dough into thirds like a letter, rotate 90 degrees, and repeat rolling and folding to create layered dough. Refrigerate for 15 minutes and repeat this tri-fold rolling two more times, for a total of three folds.
  8. Final Chill: Chill the dough for at least 30 minutes before using. Store in fridge up to 3 days or freeze up to 1 month.
  9. Make Egg Wash: Whisk one egg with a splash of milk or water for the egg wash.
  10. Roll Out Dough: Roll the dough into a roughly 16″ x 12″ rectangle about 1/4 inch thick.
  11. Cut Dough Rectangles: Cut dough into 3×4 inch rectangles for the pop tarts.
  12. Fill and Seal: Brush edges of half the rectangles with egg wash. Spoon a generous amount of chilled blueberry jam in the center, avoiding overfilling. Place a second rectangle on top and crimp edges with a fork to seal, being careful not to puncture dough.
  13. Prepare for Baking: Place assembled pop tarts on parchment-lined baking sheet. Chill or freeze for at least 30 minutes before baking to keep butter cold.
  14. Preheat Oven: Preheat oven to 425°F (220°C).
  15. Egg Wash and Vent: Brush pop tarts with remaining egg wash, sprinkle with coarse sugar, and poke small holes with a fork to allow steam to escape.
  16. Bake: Bake at 425°F for 10 minutes, then reduce temperature to 365°F and bake an additional 15 minutes until golden brown and puffed. Check that internal temp is above 205°F for doneness.
  17. Cool: Remove from oven and cool on a wire rack for at least 20 minutes before serving.
  18. Make Blueberry Jam: Combine blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla in a small saucepan. Bring to a simmer over medium heat, then lower heat and cook, stirring frequently until thickened enough to coat the back of a spoon. Refrigerate until cold before using as filling.

Notes

  • Keep butter cold throughout dough preparation to ensure flaky layers.
  • Do not overmix dough in the food processor; the dough should not come fully together.
  • Chilling the dough after folds and before baking prevents shrinkage and promotes flakiness.
  • Use enough egg wash to seal edges but avoid overfilling to prevent leaking during baking.
  • Pop tarts can be frozen assembled and baked from frozen; add a few extra minutes to baking time.
  • Adjust baking time for pop tarts larger or smaller than 3×4 inches.
  • Check for an internal temperature above 205°F to ensure fully baked fillings.

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