Jammy Blueberry-Vanilla Pop-Tarts

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

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.

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.

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.

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.

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