If you’re like me, you get nostalgic about your food. If you are me, it’s breakfast food specifically. Like anyone who subconsciously memorizes the little things, the smell of a relative’s basement, which light switch controls the lights as opposed to the ceiling fan, and how you hold a doorknob in place just the right way to open your bedroom door, (to name a few), there are sentimentally valuable aspects to what you ate as a kid when you revisit them as a slightly older kid. For example, I’m occasionally ridiculed for prioritizing Lucky Charms as my snack of choice. However, it isn’t just the emotionally and physically drained feeling that comes with a bowl of sugar cereal that I love, it’s the fact that it tastes like those times I was successful enough to be granted permission to eat charms for breakfast. Pop-Tarts are another example, but these are on a whole different playing field. There’s nothing that comes close to the integrity of an original frosted strawberry Pop-Tart, but these blackberry ones are the ones you want to eat.
Make the Pop-Tarts
- 12 oz blackberries
- 1 tbsp. lemon zest
- 3 tbsp. sugar
- 1 tbsp. water
- 2 9-inch pie crusts (store-bought or homemade)
For the glaze:
- 1/2 cup powdered sugar
- 3-4 tbsp. milk or water
- 1/2 tsp. lemon zest
- 1/2 tsp. juice from the blackberry jam
- Preheat the oven to 425 and line a baking sheet with parchment paper. In a small saucepan, heat the blackberries, zest, sugar, and water over low heat. Cook for about 30 minutes, stirring occasionally and crushing the berries with a wooden spoon, until the jam is thick and syrupy.
- To make the glaze, stir together the powdered sugar, milk, zest, and blackberry juice. If the glaze isn’t thin enough, add another teaspoon of milk.
- Roll out the pie crust and cut 5 x 4 inch rectangles with a pizza cutter. To make each shape uniform, first cut out a rectangle of cardboard and use it as a stencil for the other crusts.
- Spoon a few tablespoons of the blackberry jam onto the middle of a rectangle. Brush the borders of the pop-tart with egg wash (egg yolk + 1 tsp water), cover the rectangle with another section of crust, and crimp the edges with a fork or your fingers. Brush the pop-tarts with more egg wash.
- Bake for 20 minutes, or until the pop-tarts are golden brown. Once they’re cool, frost them with the lemon-blackberry glaze.