Wildberry Pop-Tarts: A homemade version of the Wildberry Pop-Tarts filling is made with real berries and tastes very similar to the boxed pastry. The buttery tender crisp crust with added oat flour, really makes the entire pastry sing. And who could resist the neon blue and purple icing to finish it off?
Wildberry Pop-Tarts has been a family favorite toaster pastry for years. However, I always wanted a better crust with that same Wildberry Pop-Tarts super tasty filling. The crust I created has oat flour added to soften the texture of the baked pastry. All-purpose flour is added to give it a little strength.
The not so secret ingredient to the tender tasty poptarts is oat flour, which bakes into tender buttery poptart. A handheld wildberry breakfast wonder. I also made a batch of gluten-free wildberry poptarts and SUCCESS! I used my own gluten-free flour mix, however, ingredients have been difficult to find, so I have switched to Bob’s Red Mill 1 to 1 gluten free flour. And the near neon violet and sky blue icing is a must; it completes the entire experience. There are tips below on what to do and NOT to do for your iced poptarts.
Homemade Wildberry Filling vs. Store Bought Jam
If you have a favorite berry jam, by all means, use it for your filling. Try combining strawberry, blueberry and raspberry for the closest to wildberry filling. I happened to have some random frozen berries I needed to use, so I did make my own, but it was seriously super easy.
I combined 1/2 cup each of raspberry, blackberry, strawberry and blueberries (2 cups berries in all). As the berries cook on the stovetop the liquid releases and you get a nice juicy pan of berries. Pour the berries through a sieve to remove most of the seeds. Simply add sugar and cornstarch to the strained liquid, simmer to thicken and ta-da! Wildberry filling.
Poptart Dimensions: What size is best?
After making quite a few of these scrumptious tarts, 3 x 4-1/2-inches is the PERFECT size, in my humble opinion. This is the closest size to the ones sold in boxes at the grocery store.
Using a rolling pin, roll out half of the dough to 1/8-inch thick, and cut into 9 rectangles.
Spread about 1-1/2 tablespoons of jam per tart.
Wet the edges with water (use egg wash if making gluten free) and crimp with fork. Use a fork or toothpick to pierce top for venting while baking.
Brush with egg wash and bake at 375 for 25 minutes.
While the baked tarts are cooling, make the super cool violet and blue icing.
Now, look above from left to right. On the far left, I allowed the purple icing to set for about 5 minutes before I piped on the blue. To the right I piped the blue on immediately and it “melted” so to speak into the purple. Still tasty and festive, but the poptarts on the left look superb. Also, if you plan on actually “re-toasting” these in the toaster, DO NOT ICE. Store bought poptarts have royal icing that does not melt with heat. You could use royal icing (egg whites and sugar) but it’s not a fan favorite with poptarts here.
Iced or not iced, all-purpose flour or gluten-free, homemade jam filling or store bought, you will find your winning combination. They will be super delicious and you will be crowned best baker on the planet as you serve up these oven-baked toasty wonders. Have fun saving that last poptart for yourself; you will have competition.
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Wildberry Pop-Tarts
Wildberry Poptarts from your very own kitchen; buttery tender crust, homemade wildberry filling, and trademark violet & sky blue icing.
8
poptarts30
minutes25
minutesKeep the screen of your device on
Ingredients
- Wildberry Filling
3/4 cup 3/4 blueberries
1/2 cup 1/2 raspberries
1/2 cup 1/2 chopped strawberries
1/4 cup 1/4 blackberries, chopped or mashed
1 teaspoon 1 lemon juice
1/2 cup 1/2 pure cane granulated sugar
3 tablespoons 3 peeled chopped pears (or 2 tablespoons pear puree/sauce)
1/4 cup 1/4 plain unsweetened applesauce
2 tablespoons 2 cornstarch
- Poptart Dough
2 cups 2 all-purpose flour (or gluten free)
1/2 cup 1/2 oat flour (blend 1/2 cup oats in blender for flour)
1/4 cup 1/4 sugar
1/2 teaspoon 1/2 salt
1 cup 1 butter
1/2 cup 1/2 cold water
1 egg 1 plus 2 tablespoons water for egg wash.
- Poptart Icing
1-2/3 cups 1-2/3 powdered sugar
2 to 4 teaspoons 2 to 4 milk
Neon violet Neon and sky blue food gel color
Directions
- Wildberry Filling
- Place all berries (fresh or frozen) and grated pear in a sauce pan on stove top over medium-high heat (if using pear sauce, stir in with applesauce).
- Bring berries to a simmer and reduce heat to medium and let simmer about 15 minutes, mashing berries as it cooks.
- Pour the berries through a sieve to remove most of the seeds. Return berry juice to sauce pan and add the sugar and place heat at medium-high until juice and sugar starts to simmer again.
- In a small bowl, stir the cornstarch into the applesauce and whisk the mixture into the simmering berry juice until it thickens, about 1 to 2 minutes.
- Remove from heat and let cool while preparing tart dough.
- Poptart Dough & Assembly
- In a large bowl, stir all of the dry ingredients together. Use a large serving fork or pastry cutter and cut in the butter until crumbly.
- Add the cold water all at once and stir a few times, just until forms a ball (do not kneed or over mix).
- Divide dough in half and roll out to 1/8-inch thick. You should be able to cut 8 or 9, 3-inch x 4-1/2-inch rectangles. Place cut rectangles onto a parchment lined baking sheet. (I was able to make 8 with 1 smaller extra poptart.)
- Roll out the dough for the top crust pieces, and place in refrigerator for about 5 minutes, handling is much easier when a little cold. (Refrigerating is especially important if you are using gluten free dough as it tears easier). Beat the egg with 2 tablespoons water for the egg wash and set aside.
- Spread on 1-1/2 tablespoons of wildberry filling on the bottom pieces, leaving about 3/8-inch border for sealing and crimping.
- Wet edges with water (use egg wash if making gluten free). Roll other half of dough to 1/8-inch thick, and cut the top crusts.
- Place on top crust, crimp with fork, and poke with toothpick or tines of fork for venting.
- Brush on egg wash and bake 25 minutes @ 375 F. Remove from oven and let cool 5 minutes before icing.
- Poptart Icing
- Use 1 cup powder sugar for violet and 2/3 cup powder sugar for sky blue.
- Add 1 teaspoon of milk at a time until icing will goo off fork, but not watery. If too thin, add more powdered sugar.
- Add the food color (a tiny bit goes a very long way).
- Place the poptarts on a wire rack. Spoon on and ever so slightly spread on the purple icing. Let the icing set for about 3 to 4 minutes.
- Place the blue icing in a decorating bag or plastic storage bag with a tiny corner cut off. Pipe a few squiggles of blue and let icing firm up a bit before serving.
- Reheating Poptarts
- Method 1) If you plan on reheating these, but have already iced them, place them in a warm skillet on stovetop over medium to medium-high heat for about 2 minutes. Check bottoms with spatula to keep from burning. It should be enough heat to warm through and not melt the icing.
- Method 2) If you make a bunch ahead, do not ice. Store baked poptarts in a sealed container in fridge for up to 1-1/2 weeks. Place on parchment lined baking sheet in 350 F oven for 10 minutes. Then ice.
- Method 3) Store unbaked poptarts in freezer for up to 3 to 4 months. They can go straight from freezer to oven following instructions above. Pie dough thaws remarkably quick and the filling is not that thick, so you do not need to thaw first.
Please tell me if I’m missing something, but I’m not sure where in the filling recipe the pear goes? Do they get cooked with the berries or is it part of the cornstarch slurry at the end? Thanks!
I just updated the recipe. If you are using grated pear, add into berries to cook. If you are using pear sauce, add it into the applesauce at the end. Sorry for the confusion!
How would I go about glazing the individual homemade poptarts? Is there a secret method to making it perfect?
If the icing is too runny, it will literally run off the tart. The trick is to be more patient than I was and let the blue (base color) firm up a bit before adding the 2nd color, and also making sure the 2nd color is not too runny either. Test the icing on a piece of parchment or wax paper, it the edges should “soften” while holding it’s shape.
Thanks for sharing! Does it keep long?
This looks so good! What a great combination of flavors!
This recipe looks great but omg these comments are killing me hahaha
How do you reheat the homemade poptarts in a toaster?
If not iced, let them go for about 2 to 3 minutes in toaster. If they are iced, the icing may melt off in toaster. I am developing a new icing that will not melt…coming soon.
How do you reheat the homemade poptarts in the toaster, microwave and campfire?
How do you reheat the poptarts in the toaster, microwave, woodstove and campfire? How long will the poptarts stay good in the pantry?
I want to make the poptarts closer to what I find at the store. How many blueberries do I need?
How do you store and reheat homemade wildberry poptarts?
Once they’re iced, anyway you warm them up will make the icing melt, so I suggest microwave at 7 to 10 second intervals.
How do you store homemade wildberry poptarts?
What is a good cornstarch replacement? I want to make wildberry poptarts with homemade ingredients because I’m a DIY-er by nature.
Tapioca starch or arrowroot would both be great cornstarch replacements! Happy baking!
Should I add 1/4 cup blueberries since I want to make these poptarts closer to the brand taste-wise?
Honestly, as food gel colors are so much better than they used to be, personally, I would go with that. I was under the impression you wanted a more “natural” product, but I have not tried blue matcha tea, when I do, you will be the first to know! Blueberries, yes, for closer to brand flavor, omit the blackberries and replace them with 1/2 cup bluberries, plus 3 tablespoons of unsweetened applesauce (no cinnamon either). The Poptarts brand do have applesauce in them. I will update notes in the recipe to reflect this. Who would know how a non-berry fruit makes them taste so “wild?” Happy baking Chanel, I really appreciate your questions!!!
“Neon violet and sky blue food gel color” Can I omit it out please? I want to make this recipe as frugally as possible.
Yes! Omit the color. Another idea for some “natural” color would be to chop up blueberries (frozen or fresh), sprinkle a little sugar to draw juice and use that as liquid for icing. Blueberries really make it purple-blue, not neon, but definitely a fun natural color.
How can a the natural color swirl?
Try using red raspberry juice, it should give it a good pink color!
How can I make a natural sky blue color?
Blue is trickier as most “blue” foods actually turn purple or gray. Not sure, checking some resources. As far as storing the poptarts, airtight container. They can stay out day 1, but then I would store in the refrigerator. Also, if you are making ahead, store them w/o icing and wait until they are re-warmed back up and then add the icing.
So it’s not possible to make that swirl color like this? https://www.poptarts.com/en_US/products/favorites/pop-tarts-frosted-wildlicious-wild-berry.html
How many days are the homemade wildberry pop tarts good in the refrigerator and freezer?
Can you reheat the pop tarts without a microwave nor toaster? How do you get the frosting ready?
If you do NOT want to use gel color for blue, try Blue Butterfly Pea Powder (Blue Matcha Tea), it should come close. The purple is EASY, red raspberry and blackberry juice is the way to go (start with raspberry and add in blackberry juice at drop at a time, it will over power). Fridge: 2 to 3 weeks. Freezer: 6 months (maybe longer, but why?). For reheating w/o micro or toast, simply put them in a skillet on stovetop over medium to slightly medium high for about 2 to 3 minutes, no need to flip. Works like a charm!
How much does blue matcha tea cost?
How can I reheat the homemade wild berry pop tarts on a wood stove or campfire?
How do make poptarts icing using blue matcha tea? Can I blue food coloring instead please?
How can I make the natural color for the swirl?