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!
For the crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/4 cup cold bourbon
- 1/4 ice water
- 1 egg for the wash
For the filling:
- About 1 cup bourbon blackberry jam
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons water + more if needed
- 2 tablespoons bourbon blackberry jam
- 1 teaspoon lemon juice
For the crust:
- Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
- 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.
- 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:
- Roll out the doughs into about a 10x14 sheets.
- Using a rectangle cookie cutter, or a rectangle stencil, cut out 6 pieces out of each layer, 12 rectangles in total.
- Place half of the pieces on a lined baking sheet and add 1-2 tablespoons of the jam.
- 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).
- 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.
- Repeat with the remaining rectangles.
- Whisk together the egg and 1 teaspoon water and brush over pop-tarts.
- Bake at 350 degrees for about 20 minutes or until light brown.
For the glaze:
- 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.
- Using a spoon pour over cooled pop-tarts and eat up!!
- 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!