Bourbon & Blackberry Pop-Tarts

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 6 pop-tarts

These homemade pop-tarts are filled with a rich, fruity bourbon blackberry jam and wrapped in a buttery, flaky crust. They’re nostalgic, indulgent, and perfect for brunch, dessert, or an elevated snack. Feel free to substitute the filling with any jam you like!

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¼ cup cold bourbon
• ¼ cup ice water
• 1 egg, for the egg wash

For the Filling:

• About 1 cup bourbon blackberry jam (or your favorite 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

Make the Crust:

1. In a food processor, pulse the flour, sugar, and salt to combine.
2. Add cold, cubed butter and pulse until the butter pieces are about the size of peas to lima beans.
3. Add bourbon and ice water; pulse just until the dough begins to come together. It should be shaggy but cohesive when pressed between your fingers.
4. Pour the mixture onto a floured surface. Gently knead into a dough and shape into two equal disks.
5. Wrap both disks in plastic wrap and refrigerate for at least 1 hour.

Assemble the Pop-Tarts:

1. Roll each chilled dough disk into a 10×14-inch rectangle on a floured surface.
2. Cut out 12 equal-sized rectangles using a cookie cutter or template.
3. Place 6 rectangles on a parchment-lined baking sheet. Spoon 1–2 tablespoons of jam into the center of each.
4. Lightly wet the edges of each rectangle with water. Place the remaining rectangles on top.
5. Seal the edges with a fork and poke holes on top to allow steam to escape.
6. Whisk together the egg and 1 teaspoon of water for an egg wash. Brush the tops of each pop-tart.
7. Bake at 350°F for 20–25 minutes, or until lightly golden. Let cool before glazing.

Make the Glaze:

1. In a bowl, whisk together powdered sugar, water, jam, and lemon juice until smooth. Adjust consistency with more water as needed.
2. Drizzle glaze over cooled pop-tarts. Let set before serving.

Notes

• Use cold butter: Cold butter ensures flaky layers. Avoid using room temperature butter as it will blend too thoroughly into the dough.
• Food processor vs. hand mixing: While a food processor makes prep quicker, it’s easier to control moisture and avoid over-mixing when doing it by hand.
• Don’t overwork the dough: Pulse the food processor just until the dough comes together and test it by squeezing a handful. If it holds its shape, it’s ready.
• Jam options: You can substitute any homemade or store-bought jam depending on your flavor preference.
• Make ahead: The dough can be made and refrigerated up to 2 days in advance. The pop-tarts can also be frozen before baking and baked directly from frozen (add 5–7 minutes to bake time).

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