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.
Equipment
- Rolling Pin
- Measuring cups
- Measuring spoons
- Fork
- Sharp knife
- Glass Mixing Bowl
- Pastry Brush
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
Instructions
Prepare the Sourdough Pastry
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- 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.
- Work in the sourdough starter and cold water until a dough forms.
- Divide the dough into two equal pieces and shape them into discs.
- 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
- Begin by making the blackberry filling. Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
- Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
- Turn the heat down to low and allow the berries to simmer.
- 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.
- Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat.
Making the Pop Tarts
- 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.
- 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.
- 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.
- 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.
- Brush the tops of your pop tarts with the beaten egg to give them a beautiful golden finish when baked.
- 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
- While the pop tarts bake, whisk the melted butter, confectioner sugar, blackberry filling and lemon juice together to form a glaze.
- Spread the glaze over the top of the pop tarts and enjoy!