Blueberry Pop Tarts

Prepare the Dough

In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

With the processor running, slowly pour in the milk and mix until the dough comes together.

Transfer the dough onto plastic wrap and shape it into a rectangle. Wrap tightly and refrigerate for at least 2 hours or overnight.

Make the Filling

Add the berries, sugar, and salt to a saucepan over medium heat.

Cook until the berries begin to break down and the mixture starts to bubble, about 5–7 minutes.

Remove from the heat and transfer the berry mixture to a bowl.

Blend until smooth using an immersion blender or standard blender.

Stir the cornstarch and lime juice together in the saucepan. Pour the berry puree back into the pan through a fine mesh strainer.

Return to medium heat and cook, stirring frequently, until the mixture thickens into a jam-like consistency.

Allow the filling to cool completely, then refrigerate until thoroughly chilled.

Assemble

Divide the chilled dough in half.

On a lightly floured surface, roll each portion into a rectangle about ⅛-inch thick.

Cut the dough into 3-by-4-inch rectangles. You should have 16–18 rectangles total.

Place half of the rectangles on a parchment-lined baking sheet.

Brush the edges with egg wash.

Spoon about 1 heaping tablespoon of filling into the center of each rectangle, leaving a border around the edges.

Top with the remaining rectangles and gently press the edges together.

Seal the edges with a fork and trim if desired for a cleaner finish.

Refrigerate assembled pop tarts for 30 minutes before baking.

Bake

Preheat the oven to 375°F.

Bake for 22–25 minutes, or until lightly golden brown.

Transfer to a wire rack and allow to cool completely.

Make the Glaze

In a small bowl, whisk together powdered sugar, vanilla extract, and 2 tablespoons of reserved berry puree.

Adjust consistency with additional puree or a splash of water if needed.

Spoon glaze onto each cooled pop tart and spread gently toward the edges.

Top with sprinkles before the glaze sets, if desired.

Allow the glaze to set before serving.