Blackberry Raspberry Pop Tarts with Cinnamon Crumble
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.
mixing bowl
Rolling Pin
pastry brush
baking tray
parchment paper
fork
cheese grater
- 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
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.
Add the ice water to the dough and mix to combine. The dough should start to come together into a ball.
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.
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.
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.
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.
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!
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!
Step by step process photos are provided above, in the body of this post.
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.