Blueberry Pop-tarts with Hibiscus Icing
February 15, 2019

I've always been a foodie and learning how many things you can actually make at home has been a blast.  These pop-tarts were a perfect valentines treat and surprisingly easy to make.  I combined two recipes and it looked complicated in a Facebook post so I posted it here instead.  Mix up the flavors and have fun! 

Poptarts

This recipe is only slightly modified so all credit goes to the blogs linked below.
I gave it my own flair and added some hacks but these aren't my original recipes. 

Ingredients

Pink Hibiscus Icing recipe from https://www.snixykitchen.com/homemade-gluten-free-pop-tarts-with-strawberry-jam/

• 3 tablespoons dried Tazo Passion Tea or any Hibiscus tea
• 1/2 cup water
• 1½ cups powdered sugar, sifted
• 1/2 teaspoon honey
• Sprinkles (NOT optional in my opinion, duh)

Pastry Crust recipe adapted from https://www.browneyedbaker.com/homemade-pop-tarts/ 

• 1 cup all-purpose flour
• 1 cup of Sprouted Wheat Flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup COLD unsalted butter, chill in the freezer if need be
• 1 egg
• 2 tablespoons milk

Pop-tart Filling

• 8oz jar of blueberry jam, I used Ikea brand

Poptarts

Instructions

Make the Pastry Crust:

1. In a large bowl, sift together the flour, sugar, and salt then whisk together.  Alright, during this next step, you have to work quickly because you want your dough to stay cold. Fancy bakers use a pastry blender but my favorite hack is to use a cheese grater.  It works really well, just make sure your butter is cold before you get started. The heat from your hand will start melting the butter, this is fine but don't dawdle.  Quickly grate the butter and gradually mix into the flour mixture until it’s a grainy meal-like texture and sticks when pressed together.  
    
2. In a small bowl, whisk together the egg and milk. Add the egg mixture to the dough & mix with a fork until everything is evenly moistened and the dough comes together.  
    
3. Prepare a baking sheet.  Grease the sheet with butter and line with parchment paper.
    
4. Divide the dough in half.  Roll out one piece of dough to about ⅛-inch thick rectangle. Using a sharp knife (or another fancy baking tool) trim the rectangle to 9x12 inches. Cut the sheet of dough into 9, 3x4 rectangles. Transfer the rectangles to the prepared baking sheet. 
    
5. In a small bowl, whisk together the egg and milk. Brush the egg wash on each of the rectangles. The egg wash gives the pop-tarts a lovely sheen and golden brown color. 
    
6. Spoon 1TB of blueberry jam into the center of each rectangle, leaving a ½-inch of space around the edges. Don't overfill! I forgot traditional Pop tarts are more flat than puffy... 
    
7. Repeat step 4 & 5! Roll out the second half of the dough in the same way and brush with the egg wash. Now put them together!  Line the newly created rectangles on top of the jam covered rectangles.  Using your fingers, press around the seams of the dough to make sure each tart is sealed.
    
8. Gently press the tines of a fork around the edges to create the classic "fringe" to your pop tarts.  The dough may start to warm up, so be careful not to tear them open.  Finish the designer look by poking the tops with a toothpick; this allows steam to escape.
    
9. Refrigerate the pan with the pastries for 30 minutes. Meanwhile, preheat the oven to 350 F and make your icing!
    
10. Bake the pastries for 25 to 30 minutes, or until lightly browned.  Cool completely.

Make the Hibiscus Icing:

1. Bring water to boil and add the passion tea leaves. Steep for 10 minutes then strain out the tea leaves and chill to room temperature
    
2. Add honey and 2TB of the brewed hibiscus tea concentrate to the powdered sugar and whisk until smooth. Slowly add more tea, as needed, until it becomes a smooth thick glaze.  Go slow, but don't be afraid to add more concentrate the tartness adds awesome flavor. 
    
3. Add sprinkles, make some coffee and enjoy!!! 

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