These homemade Jammy Blueberry Vegan Pop-Tarts have a delicate pastry parcel with an easy homemade blueberry-vanilla jam centre. Topped off with 2 ingredient icing and a sprinkle of freeze dried blueberries. They’re totally vegan and make a great homemade gift!
Store bought pop-tarts are unfortunately not vegan, or even vegetarian, due to having gelatine in the icing so if you’re looking for a homemade version that’s *slightly* healthier and definitely more plant-based, these are for you. There’s no need to be too neat when you’re making them – that homemade look is all part of the charm!
The blueberry and vanilla jam filling is completely delicious and this recipe will give you a small jar’s worth spare to enjoy on toast or in porridge once the pop tarts have been eaten, because they won’t last long!
These homemade Jammy Blueberry-Vanilla Pop-Tarts:
Have a crisp, sweet pastry
Sticky, jammy centre
Made with fresh blueberries
A dash of vanilla
And topped with a sweet 2-ingredient icing
Totally vegan and delicious!
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Jammy Blueberry-Vanilla Pop-Tarts
Ingredients
Blueberry-Vanilla Jam:
- 400 g blueberries
- 200 g sugar (granulated)
- ½ tsp vanilla extract
- 30 ml lemon juice
- 1 tbsp pectin
Pastry:
- 300 g plain flour
- 120 g icing sugar
- 200 g dairy free margarine (cold)
- 2 tbsp water (ice cold)
- 20 ml dairy free milk (for glazing)
Icing & Decoration:
- 125 g icing sugar
- 4 tsp dairy milk
- 4 tbsp freeze dried blueberries (optional decoration)
Instructions
To make the blueberry-vanilla jam:
- Add the blueberries, sugar, vanilla and lemon juice to a saucepan and stir to combine.400 g blueberries, 200 g sugar, 1/2 tsp vanilla extract, 30 ml lemon juice
- Crush the blueberries with a potato masher or the back of a fork.
- Bring the mixture to the boil and then boil for 15-20 mins until thickened. The blueberries will release some liquid and then the mixture will start to thicken.
- Add the pectin and boil vigorously for 5 more minutes. Set aside to cool completely - the jam should set relatively firmly.1 tbsp pectin
To make the pastry:
- Add the flour, 120g icing sugar and margarine to a bowl and rub it to fine breadcrumbs.300 g plain flour, 120 g icing sugar, 200 g dairy free margarine
- Add 2 tbsp of cold water to the mixture and try to bring the pastry together into a ball. If it won’t come together try adding 1 tsp more, until it comes together into a nice smooth ball.2 tbsp water
- Split the dough into two, wrap each section in cling film or a reusable wrap and refrigerate it for 1 hour.
Make the Pop-Tarts:
- Once the pastry has chilled, take one half of it out of the fridge.
- Dust a smooth surface and rolling pin with flour.
- Roll out the pastry to around 1/4 cm (1/8") thick (ideally at least 20cm x 30cm / 8" x 12").
- Cut out 4 long rectangles 7cm wide x 20cm long (3" x 8") each (you’re going to be folding them over). Lay them on a baking tray covered in baking paper.
- Repeat with the 2nd batch of pastry.
- Loosen up the jam (which should be completely cold before you use it) by stirring it vigorously.
- Spoon 1 tablespoon of jam into the centre of the bottom half of each of the the pastry rectangles, leaving at least a 1cm border around the edge.
- Fold the top half over and seal the edges by pressing down until firmly sealed.
- Cover with cling film and then put back in the fridge for 30 minutes to chill.
Bake your Pop-Tarts:
- Preheat the oven to 175°C fan (195°C conventional / 400°F / gas mark 6).
- Bring the pop-tarts out of the fridge and crimp the edges gently with a fork.
- Stab each pop-tart 4 times with a knife.
- Brush the tops with dairy free milk to glaze.20 ml dairy free milk
- Bake them for 20-25 minutes until they are golden.
- Transfer the cooked pop-tarts to a cooling rack and cool completely before icing.
The finishing touches:
- Add the icing sugar and 2 tsp of dairy free milk to a bowl. Mix together to form an icing. If you need more diary free milk then add it 1 tsp at a time, you don’t want the icing to be too runny.125 g icing sugar, 4 tsp dairy milk
- Spoon or drizzle the icing over the top of each pop-tart.
- If you’d like some extra decoration try whole or crumbled freeze dried blueberries.4 tbsp freeze dried blueberries
- Brush each pastry strip with dairy free milk.
Video
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
