Sweet and tart blackberry raspberry jam encased in a delicious buttery and flakey pie dough. Topped with a thick vanilla glaze and sprinkled with a crunchy cinnamon sugar crumble, this easy homemade blackberry raspberry pop tart recipe is made completely from scratch.
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Why You'll Love This Recipe
- These homemade pop tarts are made with an all butter pie dough crust and filled with a fresh real fruit jam.
- They are baked to golden brown perfection in the oven then topped with a sweet vanilla glaze and finished with a sprinkle of crunchy cinnamon sugar crumble.
- They are SO yummy and the perfect combination of tart and sweet!
Step by Step Video
Ingredient Notes
- Ice water- emphasis on the ice! The water needs to be ice cold when adding it to the dough to make sure the butter stays cold.
- Blackberries- frozen berries will cook down faster and will mash easier than fresh ones.
- Raspberries- same as the blackberries, the raspberries will cook down faster and will mash up easier if you use frozen ones.
- Brown sugar- dark or light brown sugar will work for this recipe.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: First stick you butter stick in the freezer for 10 minutes. Then shred the butter into a small bowl and stick it back in the freezer.
In a large mixing bowl, combine the flour, salt and sugar. Add the frozen shredded butter and mix it into the flour. The butter should be in pea sized balls and fully coated in the flour.
Step 2: Add the ice water to the dough and mix to combine until the dough starts to come together.
Step 3: Form the dough into a flat disk and wrap it in plastic warp. Chill in the fridge for 30 minutes to an hour.
Step 4: While the dough is chilling, make the blackberry raspberry jam. In a small pot, add the frozen berries and sugars. Cook over medium high heat for 12-13 minutes, mushing the fruit as it cooks down.
Then whisk together the corn starch and water. Pour it into the jam and stir to combine. Cook for a few more minutes until the jam is thick and no longer cloudy.
Pour the jam into a small bowl and allow it to cool completely before using.
Step 5: When the dough is chilled, lightly flour your surface and place the dough on top. Lightly flour the top of the disk and then roll it with a rolling pin to a ¼ inch thick rectangle.
Use a sharp knife to cut 4- 3x4 inch rectangles from the dough. Rework the dough into one ball and then roll out again to ¼ inch thick. Continue to cut the dough into 3x4 rectangles. You should have 8 total squares for 4 pop tarts.
If your dough is shrinking while you're rolling it out, wrap it in plastic and stick it in the fridge for 10 minutes to relax the gluten.
Pair up the cut pieces of dough and lightly brush one of each with an egg wash.
Step 6: Scoop about 1 tablespoon of the cooled jam into the center of the egg washed dough. Place the other half of the pop tart over the jam and gently press around the edges to seal it.
Step 7: Use a fork to press straight down into the dough around the edges to seal it even more.
Place the assembled pop tarts onto a parchment lined baking tray and place it in the freezer while the oven preheats.
Preheat the oven to 375 degrees F/190 degrees C. Bake the pop tarts for 20 minutes. The edges of it should just barely be starting to turn a golden brown. Remove and let cool on a wire rack until completely cooled.
Step 8: Meanwhile make the cinnamon sugar crumb and glaze.
In a medium bowl, combine the sugar, flour, butter, and cinnamon until combined. Spread the crumb out onto a parchment lined tray and bake at 375 degrees F/190 degrees C for 10 minutes until golden brown. Set aside to cool.
In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. When the pop tarts are cool, spoon the glaze over the top. Sprinkled the cool cinnamon sugar crumb over the top.
Storage and Freezing Instructions
- Freezing
- To freeze the pop tarts, once they are assembled, place them on a tray and freeze them until solid, about 1-2 hours.
- Then transfer the pop tarts to an airtight freezer container.
- Keep frozen until ready to bake, no need to thaw them!
- Storing once baked
- Store the baked and frosted pop tarts on a baking tray tightly wrapped in plastic wrap on your counter for 2-3 days.
- Reheat them in the microwave to soften and freshen them up.
Recipe Variations
The jam flavor possibilities are endless with pop tarts! Instead of blackberry raspberry try:
- Strawberry jam
- Blueberry jam
- Peach jam
- Raspberry jam
- Dark Chocolate Fudge filling
FAQ + Expert Tips
Yes, double wrap the pie dough and stick it in an airtight container, it will keep for 1 month.
The dough will last 2-3 days in the fridge before it starts to discolor.
Yes, I highly recommend making it yourself though, it's very easy and is much less sweet than store bought jam.
Keep the butter super cold at all times and do not over work the pie dough!
Expert Tips
- Make the pie dough first, then make the jam- The jam is a super small batch and only needs 15 minutes to make it. It also doesn't take long for it to cool. Make the pie dough first and by the time it's chilled the jam will be prepped and chilled as well.
- If you notice the dough is getting warm, stick it back in the fridge- To make sure the dough is constantly being kept chilled, throw it back in the fridge if you're not working with it to keep it cold.
- Make a double batch and freeze half of them- They're addicting, trust me. Make a half batch and throw them in the freezer for when you get another craving!
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
More Fruit and Berry Recipes
- Plum Shortbread Crumble Bars
- Banana Cream Pie Macarons
- Individual Peach Cobblers
- Chai Spiced Fresh Apple Scones
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Blackberry Raspberry Pop Tarts with Cinnamon Crumble
Equipment
- mixing bowl
- Rolling Pin
- pastry brush
- baking tray
- parchment paper
- fork
- cheese grater
Ingredients
- 1 ⅓ cup all purpose flour
- 9 tablespoon unsalted butter frozen and shredded
- ½ teaspoon salt
- 1 teaspoon white sugar
- ¼ cup ice water
Blackberry Raspberry Jam
- ½ cup raspberries, frozen
- ⅔ cup blackberries, frozen
- 2 tablespoon white sugar
- 1 tablespoon brown sugar
- 2 teaspoon water
- 1 teaspoon corn starch
- egg for washing
- ½ tablespoon unsalted butter, melted
- ⅛ cup all purpose flour
- 2 teaspoon white sugar
- ⅛ teaspoon cinnamon
Vanilla Glaze
- 1 teaspoon vanilla extract
- ⅔ cup powdered sugar
- 1 tablespoon 2 % milk
Cinnamon Crumble
Instructions
Make the Pie Dough
- Stick the butter in the freezer for 10 minutes. In a large bowl, combine the flour, salt, sugar. Shred the frozen butter into the bowl of dry ingredients. Place it back in the freezer for 5 minutes to re-freeze the butter, then mix the butter into the flour until it's in pea sized pieces.1 ⅓ cup all purpose flour, 9 tablespoon unsalted butter, ½ teaspoon salt, 1 teaspoon white sugar
- Add the ice water to the dough and mix to combine. The dough should start to come together into a ball.¼ cup ice water
- Wrap the dough in plastic wrap and smash it into a flat disk. Place in the fridge for 30 minutes to an hour.
Making the Jam
- Add the frozen raspberries, blackberries, sugar, brown sugar into a small pot and place on the stove over medium high heat. Cook the berries for 12-13 minutes or until broken down and smushed.½ cup raspberries, frozen, ⅔ cup blackberries, frozen, 2 tablespoon white sugar, 1 tablespoon brown sugar
- Combine the water and corn starch in a separate bowl and then pour it into the jam on the stove. Continue stirring the jam. Cook for 2-3 minutes or until the jam is no longer cloudy and white. Transfer the jam to a separate bowl to cool.2 teaspoon water, 1 teaspoon corn starch
Assemble the Pop Tarts
- Remove the dough from the fridge and lightly flour your surface. Roll the pie dough out to about ¼ inch thick rectangle. Cut out rectangles that are 3 inches by 4 inches. You can rework and reroll out the dough scraps one time. You should have 8 rectangles total to make 4 pop tarts.
- Using a pastry brush, lightly brush 4 of the pie rectangles with a bit of egg wash.egg for washing
- Using a tablespoon, scoop out 1 tablespoon of the jam and place it in the center of the dough. Place the other half of the pop tart on top of the jam and lightly press around the edges of the dough.
- Use a fork to poke holes all around the edges of the pop tart. Place on a parchment lined baking sheet. Place the pop tarts in the freezer while the oven preheats to 375 degrees F/190 degrees C. Then bake for 20-22 minutes, or just until the very corners of the pop tarts are browning. Remove and let cool on a wire rack until completely cool.
Making the Cinnamon Crumble
- Combine the flour, sugar, melted butter, and cinnamon together until crumbly. Spread out onto a parchment lined baking sheet and bake at 375 for 10 minutes. Set aside to cool completely.½ tablespoon unsalted butter, melted, ⅛ cup all purpose flour, 2 teaspoon white sugar, ⅛ teaspoon cinnamon
Making the Glaze
- In a small bowl, whisk together the milk, powdered sugar and vanilla until smooth.
- Spoon a bit of the glaze onto the cooled pop tarts and allow it to spread across the middle. Then sprinkle with the cinnamon sugar crumble. Enjoy!
Notes
- Make the pie dough first, then make the jam- The jam is a super small batch and only needs 15 minutes to make it. It also doesn't take long for it to cool. Make the pie dough first and by the time it's chilled the jam will be prepped and chilled as well.
- If you notice the dough is getting warm, stick it back in the fridge- To make sure the dough is constantly being kept chilled, throw it back in the fridge if you're not working with it to keep it cold.
- Make a double batch and freeze half of them- They're addicting, trust me. Make a half batch and throw them in the freezer for when you get another craving!
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lucie says
These pop tarts were SOOOOO good and so easy! i never even thought it was possible to make pop tarts from scratch and these were a hit! i will be making them again asap