Blackberry Pop-Tarts

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.

Blackberry pop-tart

Blackberry Pop-Tarts ingredients

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Blackberry Pop-Tarts

Make the Pop-Tarts

Ingredients:

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20 minutes, or until the pop-tarts are golden brown. Once they’re cool, frost them with the lemon-blackberry glaze.

Enjoy!

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