Blueberry Pop Tarts

The sweet breakfast Ravioli!

1 Cup Blueberries (frozen or fresh)

1/8 Cup Maple Syrup

1/2 tsp Potato or Corn Starch

1 Cup Almond Flour (or mix nut flour)

1 Cup all Purpose Unbleached White Flour (use tapioca flour to make this GF)

1/2 tsp salt

1/2 Cup Butter

1 Large Egg

1 Cup Confectioners Sugar

3 Tbsp Blueberry Juice (this will be taken from the blueberries when cooking down)



  1. Cook blueberries and maple syrup in a small saucepan over medium heat until it starts to bubble. Simmer over heat for 15 minutes, stirring and crushing berries as they cook. Remove 3 Tbsp of the liquid and set aside, this will be used for the icing. Remove a few spoonfuls of the juice, and mix in a small bowl with the starch (this will help prevent lumps. Let simmer for 5 minutes over low-medium heat and stir constantly. Remove from heat.


  1. Place 1 heaping cup of confectioners sugar in a bowl.
  2. Add the 3 Tbsp of Blueberry Juice that was set aside earlier.
  3. Mix well, add more blueberry juice if needed.



  1. Mix all ingredients EXCEPT eggs to create thick crumbs. Add eggs and mix just until dough as formed. DO NOT over mix.
  2. Divide dough into two equal parts. Place in a reusable plastic or silicone bag, and chill 2-3 (or overnight).
  3. Roll out half of the dough on a generously floured piece of parchment paper, starting from the center and moving outward.
  4. If dough became very soft, chill in the fridge freezer for a couple of minutes before proceeding.
  5. After rolling out, carefully transfer the dough on the parchment to a large baking sheet. Cut dough into approximately 3” x 4” rectangles.
  6. Place the entire baking sheet in the refrigerator while you repeat the steps with the remaining disc of dough (rolling out and cutting into rectangles.
  7. Preheat oven to 350 degrees
  8. Place 1 1/2 Tbsp of the jam in the center of the first 9 rectangles, leaving a 1/2” border around the edges of the dough.
  9. Place a rectangle from the second batch on top of each of the first. Use a fork to lightly seal the edges, then prick the top of each pastry to allow steam to release while baking.
  10. Bake for 20-22 minutes or until just beginning to turn golden brown. Remove from the oven and place a wire rack to cool completely.
  11. Once cooled, drizzle with icing! Yum




Yield: 9 servings