Description
Flaky, tender pop tarts filled with vibrant blueberry jam, topped with a matching blueberry glaze and rainbow sprinkles—all completely vegan and irresistibly nostalgic.
Ingredients
1 cup organic all-purpose flour (or gluten-free substitute)
1½ cups organic pastry flour (or gluten-free blend)
2 Tbsp organic cane sugar
Pinch of fine sea salt
Pinch of ground cinnamon
¾ cup cold vegan buttery sticks, cubed
1 cup very cold almond milk (or other plant-based milk)
1 Tbsp apple cider vinegar
¼ cup blueberry preserves or jam
1 tsp freshly squeezed lemon juice
1½ cups organic powdered sugar, sifted
1 Tbsp almond milk (or other plant-based milk)
2 Tbsp blueberry preserves/jam
Vegan rainbow sprinkles
2 Tbsp almond milk (for vegan egg wash)
1 Tbsp maple syrup (for vegan egg wash)
Instructions
- Combine cold almond milk and apple cider vinegar in a measuring cup; set aside to make vegan “buttermilk.”
- In a bowl, whisk together flours, sugar, salt, and cinnamon. Cut in vegan butter until mixture resembles coarse peas.
- Gradually add the milk-vinegar mix, starting with ½ cup. Stir until dough holds together. Adjust with water or flour as needed.
- Form dough into a ball, flatten, wrap in plastic, and chill for at least 1 hour.
- In a small bowl, mix ¼ cup blueberry preserves and lemon juice until smooth; set aside.
- Preheat oven to 350°F and line a baking sheet with parchment.
- Roll dough on a floured surface to 3mm thick. Cut into 3″ × 4″ rectangles.
- Brush edges of half the rectangles with almond milk. Add 1 Tbsp filling in center, top with another rectangle, press edges, and crimp with fork.
- Place on baking sheet, poke holes in tops, and brush with almond milk-maple syrup mixture.
- Bake for 20–25 minutes until golden and filling bubbles. Cool completely.
- Mix powdered sugar, almond milk, and blueberry preserves to make glaze. Adjust consistency with sugar or milk.
- Spoon glaze over cooled tarts and top with sprinkles. Let set for 1–2 minutes before serving.
Notes
- Use gluten-free flour and xanthan gum for a GF version.
- Add lemon zest to filling or glaze for brightness.
- Try raspberry or mixed berry preserves as a variation.
- Make savory versions by reducing sugar and filling with vegan cheese or onions.
- Freeze baked tarts and reheat in toaster oven as needed.
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
