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Bourbon & Blackberry Pop-Tarts Recipe

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These Bourbon & Blackberry Pop-Tarts offer a delightful homemade twist on the classic breakfast treat. Flaky pastry crust infused with a hint of bourbon is filled with luscious blackberry jam and finished with a sweet bourbon glaze. Perfect for a special brunch or an indulgent snack.

Ingredients

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 cup 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 (plus more if needed)
  • 2 tablespoons bourbon blackberry jam
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the crust: Add the flour, salt, and sugar to a food processor and pulse a few times to blend everything together.
  2. Add butter and liquids: Add the cold cubed butter to the processor and pulse until the butter pieces are pea to lima bean-sized. Then add the bourbon and ice water and pulse just enough so the dough lightly comes together. It will look loose but should stick when squeezed.
  3. Form dough disks: Pour the dough onto a floured surface and lightly knead until it forms a disk. Divide into two equal disks, wrap with plastic wrap, and chill for at least 1 hour.
  4. Roll out dough: Roll each chilled dough disk into roughly 10×14 inch sheets.
  5. Cut rectangles: Using a rectangle cookie cutter or stencil, cut 6 pieces from each sheet, yielding 12 rectangles total.
  6. Fill pop-tarts: Place half the rectangles on a lined baking sheet. Spoon 1-2 tablespoons of bourbon blackberry jam on each.
  7. Seal edges: Dip your finger in water and brush it around the edges of the rectangles with jam. Place the remaining rectangles on top and seal edges by pressing down with a fork. Poke holes in the dough to let steam escape.
  8. Wash and bake: Whisk the egg with 1 teaspoon water and brush over the pop-tarts. Bake at 350°F (175°C) for about 20 minutes or until lightly browned.
  9. Make the glaze: Mix powdered sugar, water, bourbon blackberry jam, and lemon juice until smooth. Add extra water if needed to reach desired consistency.
  10. Glaze and serve: Spoon the glaze over cooled pop-tarts and enjoy!

Notes

  • Ensure the butter and liquids are cold to achieve a flaky pastry texture.
  • The dough can be chilled overnight for convenience.
  • Use a fork to seal edges well to prevent jam leakage during baking.
  • Poke holes on the top layer to avoid soggy pop-tarts from steam buildup.
  • Adjust glaze consistency with water to suit your preference for thickness.

Find it online: https://marthatasty.com/bourbon-and-blackberry-pop-tarts-recipe/