Homemade Berry Chia Jam Pop-Tarts
 
Prep time
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Homemade Berry Chia Jam Pop-Tarts Author: Alyssa Prep time: 60 mins Cook time: 30 mins Total time: 1 hour 30 mins Serves: 9
Author:
Serves: 9
Ingredients
  • Chia Jam
  • 1 cup strawberries, finely diced
  • ½ cup blueberries
  • ½ cup raspberries
  • 1 tablespoon maple syrup (or agave, or honey)
  • pinch of salt
  • 2 tablespoons chia seeds
  • 1 teaspoon lemon juice
  • For the Pastry Dough
  • 1½ cups all-purpose flour
  • ½ cup plus 2 tablespoons shortening (Crisco butter flavored, preferred)
  • ½ teaspoon salt
  • ¼ cup ice water
  • For the Glaze
  • ¾ cup confectioner's sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
Instructions
  1. To make the chia jam, place the berries into a medium-sized saucepan over medium heat. While heating, stir and mash the berries constantly until a jammy sauce consistency is formed, slight berry bits/chunks are fine. Add in the maple syrup and a pinch of salt and stir. Add in the chia seeds and lemon juice. Stir until combined. Remove from heat and place the mixture into a glass or heat-proof container. Place the container in the fridge and let sit for 60-minutes or overnight until chia seeds have matured creating a jam consistency with the berries.
  2. For the pastry dough, whisk together the flour and salt. Cut in the shortening until pea-sized pebbles form. Fold in the ice water, 1 tablespoon at a time until the dough comes together. Turn the dough out on to a lightly floured surface and using your hands, gently press the dough together until it forms a ball. Gently cut the ball in half and pat each half into discs, about 6 to 8 inches in diameter. Wrap each disc in plastic wrap and place it in the fridge to rest for 15-20 minutes.
  3. When you're ready to bake the pop-tarts, line two baking sheets with parchment paper or silicon baking mats and set aside.
  4. Remove the discs from the fridge and allow it to rest at room temperature for 10 minutes. Roll one disc out into a rectangle slightly larger than 9 inches by 12 inches, trimming as needed. The dough should be about ⅛th inch thick if rolled correctly. Using a ruler cut out 4x3 inch rectangles, baking 9 in total. Place the rectangles on to the prepared baking sheets leaving 1-2 inches between each on the baking sheet. These are the bottom of your pop-tarts
  5. Repeat the rolling and cutting process with the second set of dough, creating 9 more rectangles that are 4x3 inches, these are the top of your pop-tarts.
  6. Prepare the egg wash by whisking together 1 egg and 1 teaspoon of milk.
  7. To assemble the pop-tarts, place 1½ - 2 teaspoons of chia jam into the center of the pop-tart bottom, spreading it out evenly, leaving about ¼ inch of clean dough around the edge. On the clean edges, lightly brush the egg wash. Top each jam filled bottom with the top of a pop-tart and gently press the edges together.
  8. Using the tines of a fork, crimp around the edges of the pop-tarts, sealing the jam inside. With a toothpick, gently poke 8-10 holes into the top of each pop-tart to allow any steam to escape, this will keep your pop-tarts from bubbling up while baking.
  9. Place your assembled pop-tarts into the fridge for 15-20 minutes to rest. While resting, preheat the oven to 350°F.
  10. Remove the pop-tarts from the fridge and bake in the oven for 25-27 minutes. At the 20 minute mark, check the pop-tarts to see if the edges are browning. If they are getting a little dark, place a sheet of foil over the pop-tarts for the remaining 5-minutes to keep the edges from burning. Remove the pop-tarts from the oven and allow to cool for 5-minutes on the sheet pan before transferring to a cooling rack.
  11. While the pastries are cooling, make the glaze by whisking together the confectioner's sugar, milk and vanilla extract until it forms a spreadable consistency. If too thick, add a ½ teaspoon more of milk as needed. If too thin, add an additional 1 tablespoon of confectioner's sugar as needed.
  12. Once the pastries have cooled but are still slightly warm, use a spatula to frost them with 1-2 teaspoons of the frosting. Serve immediately or keep in a cool, dry place for up to 3 days.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/berry-chia-seed-jam-pop-tarts/