Blueberry Basil Pop Tart Recipe

Make dough

In a large bowl, whisk together 2.25 cups flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the dry ingredients until mixture resembles coarse peas with some larger butter flakes remaining (about 6–8 strokes with a cutter).

Beat 1 large egg lightly and add to the mixture. Add ice water 1 tablespoon at a time, mixing gently until dough just comes together when pinched (about 5–7 tbsp total; recipe lists 6 tbsp as a guide). Do not overwork. Turn dough out onto lightly floured surface and press into a flat disc. Wrap in plastic and chill in refrigerator for at least 30 minutes (up to 2 hours).

Roll and cut

Preheat oven to 375°F (190°C). Line two baking sheets with parchment. On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Trim edges into a rectangle roughly 10x8 inches. Cut into 8 rectangles approximately 3x4 inches. Re-roll scraps if necessary. Keep two-thirds of the rectangles as bottoms and the remainder as tops on parchment-lined trays; chill 10 minutes if dough has warmed.

Cook filling

In a small saucepan over medium heat, combine 2 cups blueberries, 1/2 cup sugar, 1 tsp lemon zest and 1 tbsp lemon juice. Cook, stirring occasionally, until berries begin to break down and release juices, about 6–8 minutes.

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir slurry into the simmering blueberries and continue to cook 1–2 minutes until mixture thickens slightly. Remove from heat and stir in 2 tbsp finely chopped basil and a pinch of salt. Taste and adjust sweetness or lemon as needed. Let cool to room temperature (compote will thicken further).

Make crumble while filling cools: In a small bowl combine 1/2 cup rolled oats, 1/4 cup flour, 2 tbsp brown sugar, 1/2 tsp lemon zest, 1 tbsp finely chopped basil and a pinch of salt. Cut in 2 tbsp cold butter with a fork or fingers until mixture is crumbly with some pea-sized bits. Chill in refrigerator until ready to top (about 10 minutes).

Fill pop tarts

Lightly beat the remaining egg for wash with 1 tsp cold water. Brush a thin border (about 1/4 inch) around 4 bottom rectangles with the egg wash. Spoon about 2 tablespoons of the cooled blueberry basil compote onto the center of each bottom rectangle, leaving the border clear. Moisten the edges lightly with water if needed, then place a top rectangle over each and press edges to seal. Crimp edges with a fork to ensure a good seal. Using a sharp knife or a small skewer, poke 3 small vent holes in each top to allow steam to escape.

Brush the tops with more egg wash for a golden finish. Sprinkle the chilled lemon basil oat crumble evenly across the centers of each tart (avoid covering vent holes).

Place tarts on the prepared baking sheets about 1 inch apart. Bake in preheated 375°F (190°C) oven for 18–22 minutes, until pastry is golden and crumble is lightly browned. Rotate pans halfway if your oven bakes unevenly. Remove from oven and transfer to a wire rack to cool for 10–15 minutes.

Make basil glaze

While tarts cool, make the glaze: In a blender or mini-food processor, combine 1 cup powdered sugar, 8 basil leaves, 1 tbsp lemon juice, 1 tbsp milk or cream and 1/8 tsp salt. Blend until smooth, about 15–30 seconds. If glaze is too thick, add an extra teaspoon of milk; if too thin, add a little more powdered sugar to reach a thick but pourable consistency.

When pop tarts are warm but not hot (about 10 minutes out of oven), drizzle or brush the basil glaze over the tops, avoiding vents. If desired, garnish with a tiny extra pinch of finely chopped basil or a light dusting of lemon zest. Allow glaze to set for 20 minutes before serving. Pop tarts are best the same day but can be stored in an airtight container for up to 2 days at room temperature.