Pop Tarts Recipe

Introduction

These gluten-free blueberry pop tarts are a delightful homemade treat, bursting with fresh fruit flavor and a tender, flaky crust. Made with almond and tapioca flours, they offer a naturally sweet and wholesome alternative to store-bought pastries. Perfect for breakfast or a snack, they’re sure to please both kids and adults alike.

Ingredients

• 1 cup frozen blueberries (fresh will work too)
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 Tbsp chia seeds
• 2 cups almond flour
• 1 cup tapioca flour (plus more for rolling out the dough)
• 4 – 5 Tbsp ice water
• 4 – 5 Tbsp coconut oil (solid)
• 2 Tbsp maple syrup
• 1 egg for egg wash (optional; substitute melted coconut oil or vegan butter for vegan version)
• 1 cup powdered sugar
• 1 Tbsp unsweetened almond milk
• 1 tsp vanilla
• 1 Tbsp extra blueberry jam filling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a pot over medium-low heat, cook the blueberries with lemon juice and maple syrup until it simmers, about 5–10 minutes. Mash the softened berries with a fork or spatula, then stir in chia seeds. Set aside to cool.
2. Step 2: Using a food processor or stand mixer, pulse almond flour and tapioca flour together until evenly combined.
3. Step 3: Add coconut oil, ice water, and maple syrup to the flour mixture. Pulse or mix until a sticky dough forms. Adjust with more water or tapioca flour if needed. The dough will not form a ball on its own; use a spatula to press it together.
4. Step 4: Divide dough in half. Roll each half out between parchment paper, dusting with tapioca flour as needed, to about ¼ inch thickness. Cut into six 3×5 inch rectangles per half. Place half the rectangles on a parchment-lined tray, spaced 2 inches apart, and spoon 2-3 tablespoons of blueberry filling onto each, leaving room at the edges.
5. Step 5: Top each filled rectangle with the remaining dough rectangles. Use the back of a fork to press and seal the edges. Brush tops with egg wash or melted coconut oil if desired, and sprinkle with coarse sugar. Bake for 12–14 minutes until edges turn golden. Let cool completely before icing.
6. Step 6: To make the icing, whisk together powdered sugar, almond milk, vanilla, and reserved blueberry jam until smooth and lump-free. Drizzle over cooled pop tarts and enjoy.

Tips & Variations

• For a vegan version, skip the egg wash and brush the tops with melted coconut oil or vegan butter instead.
• Feel free to swap blueberries for other berries or fruit preserves for different flavors.
• If your dough feels too crumbly, chill it for 10-15 minutes to make rolling easier.
• Use tapioca flour when rolling to prevent sticking without drying out the dough.

Storage

Store the pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them gently in a toaster oven or conventional oven until heated through to maintain crisp edges. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. Just keep an eye on the cooking time for the filling as fresh berries may break down slightly faster.

Can I prepare the dough in advance?

Absolutely. You can prepare and roll out the dough ahead of time, then refrigerate it wrapped tightly for up to 24 hours before assembling and baking.

Pop Tarts Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

These Gluten-Free Blueberry Pop Tarts offer a delicious and wholesome breakfast treat made with almond and tapioca flours, filled with a homemade blueberry chia jam, and topped with a sweet blueberry vanilla icing. Perfect for those seeking a grain-free, naturally sweetened pastry that’s easy to make and baked to golden perfection.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 12 pop tarts 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Blueberry Filling

• 1 cup frozen blueberries (fresh will work too)
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 Tbsp chia seeds

Dough

• 2 cups almond flour
• 1 cup tapioca flour (plus more for rolling out the dough)
• 4 – 5 Tbsp ice water
• 4 – 5 Tbsp coconut oil (solid)
• 2 Tbsp maple syrup
• 1 egg for egg wash (optional; substitute melted coconut oil or vegan butter for vegan version)

Icing

• 1 cup powdered sugar
• 1 Tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 Tbsp extra blueberry jam filling

Instructions

1. Prepare the Blueberry Filling: Preheat your oven to 350°F. In a pot over medium-low heat, combine the blueberries, lemon juice, and maple syrup. Heat until the mixture starts to simmer, about 5 to 10 minutes, then soften the berries by mashing with the back of a fork or spatula. Remove from heat and stir in chia seeds. Set aside to cool while you prepare the dough.
2. Mix the Flours: In a food processor or stand mixer bowl, pulse the almond flour and tapioca flour together until fully combined, forming the base of the dough.
3. Form the Dough: Add the solid coconut oil, ice water, and maple syrup to the flour mixture. Pulse or mix until a sticky dough starts to form. Adjust moisture by adding additional water if the dough is too dry or more tapioca flour if it’s too wet. The dough won’t form a natural ball and will need to be pushed together with a spatula, but it should hold together well.
4. Roll and Cut the Dough: Divide the dough in half and roll each half out between sheets of parchment paper lightly dusted with tapioca flour to about ¼ inch thickness. Cut each rolled dough into six 3×5 inch rectangles and place them spaced apart on the parchment paper. Spoon 2 to 3 tablespoons of the blueberry jam onto each rectangle leaving some edges clear. Reserve a tablespoon of jam for the icing.
5. Assemble the Pop Tarts: Cover each jam-filled dough rectangle with another rectangle from the remaining dough half. Seal the edges using the back of a fork. Optionally, brush the tops with egg wash or melted coconut oil and sprinkle lightly with coarse sugar.
6. Bake: Bake the assembled pop tarts in the preheated oven for 12 to 14 minutes or until the edges turn a golden brown. Remove from the oven and allow to cool before icing.
7. Prepare and Apply the Icing: While the pop tarts cool, whisk together powdered sugar, almond milk, vanilla, and the reserved tablespoon of blueberry jam until smooth and lump-free. Drizzle this icing over the cooled pop tarts and enjoy.

Notes

• You can use fresh or frozen blueberries depending on availability; either works well for the filling.
• For a vegan version, substitute the egg wash with melted coconut oil or vegan butter.
• Adjust the stickiness of the dough carefully: too wet will be hard to handle, too dry will crumble.
• Use tapioca flour to prevent sticking while rolling the dough.
• Store leftover pop tarts refrigerated and consume within 3-4 days for best freshness.

Keywords: Gluten free pop tarts, blueberry pop tarts, homemade pop tarts, healthy breakfast pastries, grain free pastries, vegan pop tarts option