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    Home » Recipes » Breakfast

    Published: Mar 14, 2022 by Pate Giltner 1 Comment

    Homemade Pop Tarts with Bourbon Blackberry Jam

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    These homemade pop tarts are filled with homemade bourbon blackberry jam and are the perfect treat for when you want to feel like a kid! The jam in these is delicious, but you can substitute it for any jam you would like!

    Bourbon blackberry jam turns these into an adult pop tart and a more special version of the childhood classic!

    blackberry pop tarts with blackberry glaze on a cooling rack with a pink and grey linens.

    Why you will love this recipe:

    This recipe combines my favorite bourbon and butter pie crust with my favorite bourbon blackberry jam (it would also be amazing with my strawberry bourbon jam!). The pastry is very flakey and has tons of flavor (there isn't anything I can't stand more than a tasteless pie crust, which is also why I am a firm believer in a butter pie crust). 

    They are then topped with a blackberry glaze that perfectly complements the pastries! 

    Key ingredients:

    • Butter: Butter is incredibly important in pie crust. Butter not only adds fat and flavor, but it is what helps create all the flakey layers. 
    • All-purpose flour: flour adds structure to the pie dough; it's what holds all the butter together. 
    • Water: Water helps hydrate and bind the pie dough together
    • Bourbon: bourbon is used both in the pie crust and in the filling. In the pie crust, it helps to make a really flakey crust. Part of the alcohol evaporates and makes a very flakey crust. The bourbon also adds a gorgeous flavor to the filling. 
    • Fresh blackberries: fresh blackberries are used to make this wonderful blackberry jam.

    How to make this recipe:

    1. Start by making the jam. The jam takes 30 minutes to 45 minutes, so start with this and then move on to your pie crust. 
    2. Next, make your pie dough and let it rest in the fridge for 1 hour. 
    3. Once the dough has chilled, roll it out into two thin layers. 
    4. Use a rectangle cutter or stencil to cut out each layer into 6 pieces. 
    5. Put 1-2 tablespoons of jam onto the bottom layer of dough. Use a little water to wet the outer rim of the dough. 
    6. Place the top layer on top and seal by pressing the rim with a fork. 
    7. Use a knife the cut vents into the tarts.
    8. Place on parchment-lined baking sheets and bake until golden brown.
    9. Make the glaze by mixing together the ingredients with a fork or a whisk; if the mixture is too thick, add a little more water until you get a consistency you like.
    Blackberry pop tart cut in half showing the jam in the center.

    Tips for success:

    Tips pie crust dough:

    • Use cold or frozen butter. Cold butter helps create air pockets in the dough, which helps creates flakey layers. Room temp butter will thoroughly blend into the dough and not create those layers. 
    • I use a food processor to make my pie crust pastry; bakers much debate this method. Pie crust pastry gets its magic from adding just enough water for it to hold together, and it's easier to tell how much water is needed by mixing it by hand. It also is easier not to over-mix the dough when it's done by hand. But it is also a lot more work.
    • To make sure you don't over blend the dough, pulse the food processor a few times, and then check to see the butter crumbles' size. You are looking for the pea to lima bean size chunks. When it looks ready, grab and handful and squeeze it together; if it forms into a dough, it's ready!

    Tips for perfect jam:

    • Once your jam starts to thicken, watch it very closely. You want perfect consistency. Cooking it for too long will result in a claggy texture and too little a runny texture. 
    • When testing the recipe on the frozen plate, really look at the texture. The consistency it has on the plate will be very close to how it will end up being in the jar. Err on the side of a loose consistency because there is nothing worse than claggy jelly!
    Close up of blackberry pop tart on a cooling rack.

    FAQ's

    How long does this recipe keep for?

    Pop tarts are really easy to store. They can be left covered at room temperature for two days can be sealed in an air-tight container for four days.

    Print
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    Bourbon & Blackberry Pop-Tarts

    ★★★★★ 5 from 1 reviews
    • Author: Pate Giltner
    • Prep Time: 40 minutes
    • Cook Time: 25 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 6 pop-tarts 1x
    • Category: pastry
    • Method: baking
    • Cuisine: american
    Print Recipe
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    Description

    These homemade pop tarts are filled with homemade bourbon blackberry jam and are the perfect treat for when you want to feel like a kid! This jam in these is delicious, but you can substitute it for any jam you would like!


    Ingredients

    Units Scale

    For the crust:

    1. 2 ½ cups all-purpose flour
    2. 2 tablespoons sugar
    3. ¾ teaspoon salt
    4. 1 cup (2 sticks) unsalted butter, cold, cut into cubes
    5. ¼ cup cold bourbon
    6. ¼ ice water
    7. 1 egg for the wash

    For the filling:

    1. About 1 cup bourbon blackberry jam

    For the glaze:

    1. 1 cup powdered sugar
    2. 2 tablespoons water + more if needed
    3. 2 tablespoons bourbon blackberry jam
    4. 1 teaspoon lemon juice

    Instructions

    For the crust:

    1. Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together. 
    2. Add in the cubed cold butter and pulse until the butter is pea and lima bean-sized. Add the bourbon and water and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist. 
    3. Pour the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour. 

    To assemble the pop-tarts:

    1. Roll out the doughs into about a 10x14 sheets.
    2. Using a rectangle cookie cutter, or a rectangle stencil, cut out 6 pieces out of each layer, 12 rectangles in total.
    3. Place half of the pieces on a lined baking sheet and add 1-2 tablespoons of the jam.
    4. Dip your finger in a bit of water and run it around the outline of the rectangle (this will help it meld to top layer).
    5. Place the remaining pieces on top and seal using a fork to push down around the border. Poke a few holes in the dough for the steam to release.
    6. Repeat with the remaining rectangles.
    7. Whisk together the egg and 1 teaspoon water and brush over pop-tarts.
    8. Bake at 350 degrees for about 20 minutes or until light brown.

    For the glaze:

    1. Mix together the ingredients with a fork or a whisk, if the mixture is to thick add a little more water until you get a consistency you like.
    2. Using a spoon pour over cooled pop-tarts and eat up!!

    Notes

    • Use cold or frozen butter. Cold butter helps create air pockets in the dough, which helps creates flakey layers. Room temp butter will thoroughly blend into the dough and not create those layers. 
    • I use a food processor to make my pie crust pastry; bakers much debate this method. Pie crust pastry gets its magic from adding just enough water for it to hold together, and it's easier to tell how much water is needed by mixing it by hand. It also is easier not to over-mix the dough when it's done by hand. But it is also a lot more work.
    • To make sure you don't over blend the dough, pulse the food processor a few times, and then check to see the butter crumbles' size. You are looking for the pea to lima bean size chunks. When it looks ready, grab and handful and squeeze it together; if it forms into a dough, it's ready!

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Elizabeth says

      March 18, 2022 at 6:17 am

      These were amazing!!!!

      ★★★★★

      Reply

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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