Go Back

Blueberry Lemon Pop Tarts

Delightful homemade pastries with a crispy crust and a sweet-tart blueberry lemon filling that are perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup fresh blueberries Use ripe, sweet blueberries for the best flavor.
  • 1 tablespoon lemon juice Adds acidity to balance the sweetness.
  • 1/2 cup sugar Adjust based on sweetness preference.
  • 1 tablespoon cornstarch Thickens the filling.
  • 1/2 teaspoon lemon zest For enhanced lemon flavor.
For the Pastry
  • 2 sheets of pie crust or pastry dough Store-bought or homemade, rolled out.
  • 1 egg for egg wash Beaten for a golden finish.
  • to taste Powdered sugar for icing Optional, for drizzling.

Method
 

Preparation
  1. In a small saucepan over medium heat, combine the blueberries, lemon juice, sugar, cornstarch, and lemon zest. Stir gently until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll out the pie crusts or pastry dough. Cut them into rectangles, roughly 3×4 inches each. You should get about 8 pieces total.
Assembly
  1. Place half of the rectangles on the prepared baking sheet. Spoon a tablespoon of the blueberry filling onto the center of each rectangle, being careful not to overfill.
  2. Place the remaining rectangles on top of the filled ones. Press down the edges with a fork to seal them. Make a few small slits on the top to allow steam to escape.
Baking
  1. Beat the egg in a small bowl and brush it over the top of each tart for a golden finish.
  2. Bake in the preheated oven for 15-18 minutes, or until golden brown.
  3. Once baked, let them cool for a few minutes. Drizzle with powdered sugar icing if desired.

Notes

You can substitute blueberries with strawberries or raspberries for a fruity twist. Make sure to seal the edges properly to avoid leakage during baking. Store in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.