Berry POP Tart time, cuz It’s BERRY season! Strawberries, Raspberries, and Marionberries, oh my. There are so many berries (and rhubarb) too numerous to name, but you get the picture. Baking in season tastes so good.
Regardless of what berry you use, any berry, or tart fruit jam, is delicious in this tart. It’s not the traditional “pop” tart with the heavy pastry. However, the berry jam filling does pop in flavor with the brown sugar crust. I have cut it in squares before, sometimes the shape makes all the difference.
The crust for your pop tart is simply a crumble mixture pressed firmly into a 10-inch tart pan.
For your Berry Pop Tart, spread on your fruit jam of choice. I have also used pre-cooked pie filling (as in making hand pies). Follow the link for berry tart filling using frozen or fresh fruit. If using pie filling, I like to mash it up to resemble jam; for strawberry-rhubarb I actually used an immersion blender. Some kitchen gadgets are empowering.
Spread the filling to just within about 1/4 to 1/2 inch from the edge of the bottom crust. Crumble on the topping covering the berry filling and ever so slightly pressing down and bake for 25 minutes.
You can easily make this gluten-free by using my gluten-free flour mix in place of the all purpose flour; trust me, no one will know it’s gluten-free. Sometimes I don’t tell anyone. I simply watch them pound down the gluten free treats, as it has been my experience there are those who are predisposed in thinking gluten free tastes badly. I have always said if you add enough sugar and butter, everything tastes fab!
In less than one hour you will have a gorgeous and super tasty berry tart. You may omit the icing as it does add more sugar content. I personally liked the way the icing dressed up the tart. And no, this is NOT an enhanced picture. It was very bright and sunny that day and I may have add a little more jam to the icing because I didn’t measure very good.
This is a very sweet tart, so the less sugary the filling is, the better. But, if your little ones love store bought pop tarts, they will like these more. Have fun with the berries and fruits of the summer and have tart-a-licious day!
Berry “Pop” Tart
Ingredients
- 12 tablespoons butter (=3/4 cup), room temp
- 1 cup brown sugar, packed
- 1-2/3 cups all-purpose flour (or gluten free flour mix)
- 1/2 teaspoon baking soda
- 1-1/2 cups quick oats
- 1-1/2 cups jam or pre-cooked berry pie filling (blend, mash, or use immersion blender if pie filling is chunky) – Save 2 tablespoons for glaze
Berry Glaze
- 1-1/4 cup powder sugar
- 2 tablespoons jam
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400 F.
- With an electric mixer, (I like my KitchenAid) blend butter,sugar, flour, baking soda and oats until very crumbly and butter is well-mixed, it will be crumbly.
- Spray a 10-inch tart pan with non-stick cooking spray or coat with vegetable shortening. Measure half of the crumbled mixture (about 3 cups) into the prepared tart pan and pat down firmly in the tart pan .
- Spread jam to within 1/4 to 1/2 inch of edge of crust.
- Crumble the remaining topping on top.
- Bake 25 minutes.
- While tart is baking make the berry glaze by stirring together the powder sugar, jam, and lemon juice (you will be icing tart while still warm).
- Use a fork or ziploc bag with corner cut off, to drizzle on glaze while tart is still warm. Let cool 30 minutes before eating.
