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Blackberry Sourdough Pop Tarts

These pop tarts bring together the tangy goodness of sourdough with sweet and flavorful fillings, creating a perfect harmony of taste and texture.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 8 People
Course: Breakfast, brunch, Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method

Ingredients
  

Sourdough Pastry
  • 1 cup Sourdough discard
  • 2 cups All-purpose Flour
  • 1 cup Unsalted butter, cold and cubed
  • 1/4 cup Sugar
  • 1 tsp Salt
  • 2 tbsp Cold Water
  • 1 Egg beaten
Blackberry Filling
  • 2 cups Blackberries Frozen is fine
  • 1/4 cup Water
  • 1/4 cup Sugar
  • 1/4 tsp Salt
  • 1 tbsp Cornstarch
  • 2 tbsp Lemon Juice
Lemon Glaze
  • 1/4 cup melted Butter
  • 1/2 cup Confectioner's sugar
  • 1 tbsp Lemon Juice

Equipment

  • Rolling Pin
  • Measuring cups
  • Measuring spoons
  • Fork
  • Sharp knife
  • Glass Mixing Bowl
  • Pastry Brush

Method
 

Prepare the Sourdough Pastry
  1. In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
  2. Next, incorporate the cold, cubed butter into the dough. Use your hands or a pastry cutter to blend the butter evenly. The goal is to create a crumbly texture with visible butter pieces – this ensures a flaky pastry.
  3. Work in the sourdough starter and cold water until a dough forms.
  4. Divide the dough into two equal pieces and shape them into discs.
  5. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour. This chilling process allows the fats to solidify, resulting in that perfect, buttery flakiness. I allow my dough to rest over night if possible.
Blackberry Filling
  1. Begin by making the blackberry filling. Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
  2. Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
  3. Turn the heat down to low and allow the berries to simmer. 
  4. Whisk together the lemon juice and cornstarch. Make sure the lemon juice is cool before combining it with the cornstarch. Slowly stir the slurry into the blackberries.
  5. Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat. 
Making the Pop Tarts
  1. Once the dough has chilled, preheat your oven to 350°F (180°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
  2. Using a sharp knife or a pastry cutter, cut the dough into rectangles of your desired size. Keep in mind that uniform sizes ensure even baking.
  3. Spread a thin layer of the blackberry filling onto half of the pastry rectangles. If you're feeling adventurous, mix in some sourdough discard for an extra layer of flavor and texture.
  4. Place the remaining rectangles on top of the filled ones, creating little pop tart sandwiches. Press the edges to seal, and use a fork to crimp the edges for that classic pop tart look.
  5. Brush the tops of your pop tarts with the beaten egg to give them a beautiful golden finish when baked.
  6. Place the pop tarts on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown.
Preparing the Lemon Glaze
  1. While the pop tarts bake, whisk the melted butter, confectioner sugar, blackberry filling and lemon juice together to form a glaze.
  2. Spread the glaze over the top of the pop tarts and enjoy!