Easy Wild Blackberry Sourdough Discard Pop Tarts

Enjoy these easy wild blackberry sourdough discard pop tarts. You can make these for breakfast or eat them for an afternoon sweet treat. Growing up I was always a big fan of store-bought pop tarts. I’m a huge chocolate lover so Chocolate Fudge was my favorite flavor. I enjoyed warming them up in the toaster to make them extra toasty and the chocolate filling warm and gooey. It was just this past weekend when my father told me he had wild blackberries growing in his backyard. I obviously didn’t hesitate to go pick some and knew I had to make something tasty. Please note if you don’t have any wild blackberries, you can still make this recipe with any berries that are store bought or even frozen.

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How to make Wild Blackberry Sourdough Discard Pop Tarts

Tools

• Mixing bowl
• Rolling Pin
• Measuring cups
• Measuring Spoons
• Pizza cutter (or sharp knife)
• Fork
• Pastry brush
• Pastry cutter

Ingredients

Sourdough discard pastry

• 1 cup of sourdough discard
• 2 cups of all-purpose flour
• 1/2 cup of butter, cold
• 1/4 cup of raw honey
• 1 teaspoon of salt
• 1 egg beaten
• 2 tbsp water

Wild Blackberry filling

• 1 cup of wild blackberries (you can also use store bought or frozen)
• 1/4 cup water
• 1/4 cup raw honey
• 1/4 tsp salt
• 2 tbsp cornstarch
• 3 tbsp lemon juice

Icing

• 1/4 cup melted butter
• 1/2 cup confectioner’s sugar
• 1 tbsp lemon juice
• 2 tbsp wild blackberry juice

Instructions

First

We are going to start by preparing the sourdough pastry. In a large bowl, combine the flour, salt, raw honey, egg, sourdough discard, and water. Begin to mix together, incorporate the cold butter into the dough. You can use your hands or a pastry cutter. If you use your hands, remember to work fast so the butter doesn’t get to warm or begin to melt with the temperature of your hands. Our main goal is to create a crumbly texture still be able to see butter pieces.

At this point you are going to have a ball of dough. Wrap this dough in clear plastic wrap and let chill in the fridge for 1 hour. We want our dough to remain cool, so the butter pieces don’t melt leaving us with a buttery and flakey consistency.

Next

While your dough is chilling in the fridge, you now can begin making the wild blackberry filling. Add blackberries, water, raw honey, and salt to a small to medium saucepan. Let this cook over medium heat for about 5 minutes.

After the 5 minutes turn down the heat to a low simmer. In a separate bowl whisk together the cornstarch and lemon juice. Slowly stir it into the blackberries and continue cooking for about 3 minutes. The cornstarch and lemon mixture will help the blackberries firm into a jam filling. Let this jam sit and cool for 15-20 minutes before assembling the pop tarts. If the filling is too warm it will start to melt the butter in the dough when making the pop tarts.

Finally

At this point your dough should be chilled and the filling cooled. You can now start creating your pop tarts. Preheat your oven for 350 degrees. Lightly flour your workspace and roll dough out into 1/8-inch thickness. Using a pizza cutter or sharp knife, cut the dough into rectangle or desired shape.

Spread a thin layer of the wild blackberry jam onto half of the pastry, put the other cut out dough on top of the filled one. Press the ends shut and use a fork to crimp the sides.

Place the wild blackberry pop tarts on a parchment -lined baking sheet and bake for 15-20 minutes or until golden brown.

While the pop tarts are baking it’s time to now make the icing. In a small bowl, combine butter, confectioner sugar, wild blackberry juice and lemon juice.

After you spread the icing on the pop tarts transfer them to a wire rack to cool. Let your wild blackberry sourdough discard pop tarts cool on a wire rack for 5 minutes before eating. You are going to love these flavors together and want to continue making them, don’t be afraid to experiment with different flavors of jam fillings.

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