Bourbon Blackberry Pop-Tarts

Bourbon and Blackberry Pop-Tarts deliver the ultimate blend of nostalgia and grown-up flavor These are not your basic toaster pastries Tart juicy blackberry filling melds with warmth from a hint of bourbon all tucked inside a buttery flaky pastry shell Drizzled with a sweet tangy glaze these homemade treats are perfect for brunch dessert or an indulgent snack

Baking these with my kids has turned rainy weekends into something special The kitchen smells like butter and fruit and everyone sneaks a taste of that sparkling jam

Ingredients

• All-purpose flour: Essential for the structure of the crust Choose unbleached for best flavor
• Unsalted butter: Chilled and cubed for extra flakiness Try to source European style if possible
• Granulated sugar: Just enough sweetness to balance the dough Use fine sugar for easier mixing
• Salt: Brings out the other flavors in both crust and filling Opt for sea salt if available
• Bourbon: Adds depth and a gentle warmth Use a bourbon you like to sip
• Ice water: Ensures the dough comes together without overworking Keep it truly icy cold
• Large egg: Creates a shiny golden crust in the egg wash Farm fresh gives the richest color
• Bourbon blackberry jam: The heart of the recipe Choose homemade or high-quality store-bought with big berry flavor
• Powdered sugar: The glaze ingredient for a smooth finish Sift first to avoid lumps
• Lemon juice: Provides a lively lift in the glaze Fresh lemons make all the difference

Step-by-Step Instructions

Prepare the Crust:

Combine flour sugar and salt in a food processor Pulse together briefly to integrate

Add Cubed Butter:

Drop in the cold cubed butter Pulse until the mixture forms pea-sized bits This ensures the dough will be tender and flaky

Mix Dough with Bourbon and Water:

Pour in chilled bourbon and ice water blending just until moist clumps form Squeeze a portion and if it holds you are ready Stop before it turns too sticky

Shape and Chill:

Turn the dough onto a floured surface Gently knead into a ball Divide into two disks Wrap tightly and chill for at least an hour Chilling helps flavors deepen and makes rolling easier

Rolling Out:

Once chilled roll out one disk at a time into a large even rectangle rough ten by fourteen inches Use extra flour to prevent sticking

Cut and Fill:

Cut twelve equal rectangles from your dough Lay six on a parchment-lined baking sheet Spoon a tablespoon or two of jam onto the center of each one

Seal the Edges:

Run a wet fingertip along the borders Place remaining dough rectangles on top Seal by pressing gently all around with a fork This keeps the filling inside while baking

Add the Finishing Touches:

Whisk egg with a touch of cold water Brush lightly over each unbaked tart Use a fork to prick the tops for steam

Bake:

Bake in a preheated oven at three hundred fifty degrees for about twenty minutes You want the pastry lightly browned and crisp Remove and cool completely this helps the glaze set

Mix and Apply Glaze:

Stir together powdered sugar lemon juice water and jam to form a thick but pourable glaze Add a bit more water if too thick Spoon or drizzle over cooled pop-tarts Allow glaze to set before diving in

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My favorite part is watching my family try to guess the secret ingredient everyone lights up at that first sweet boozy bite

Storage Tips

Keep these pop-tarts in an airtight container at room temperature for up to two days For longer storage place them in the refrigerator They reheat beautifully in a toaster oven for a justbaked effect and you can also freeze before glazing for up to three months Add fresh glaze after thawing for best results

Ingredient Substitutions

Swap bourbon for apple juice or water if you want an alcoholfree version Other jams such as raspberry or cherry work well in place of blackberry You can also use a glutenfree baking mix in place of the standard flour if needed though results will be a bit more crumbly

Serving Suggestions

These pop-tarts shine alongside strong coffee or black tea Try dusting with powdered sugar for a bit of extra shine If serving for dessert a scoop of vanilla ice cream transforms them into a memorable treat Family brunches love them just warmed and cut into halves or quarters

Cultural and Historical Context

Pop-tarts are classic American comfort food but making them from scratch elevates them into something truly special Adding bourbon and real fruit jam ties in Southern baking traditions where spirits and berries often mix in pies and preserves This recipe channels both childhood nostalgia and grownup flavor

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Enjoy these pop-tarts and reminisce about childhood while savoring grown-up flavors with every bite

Frequently Asked Questions

→ How do I ensure a flaky crust?

Use very cold butter and chill the dough before rolling out. This helps create a tender, flaky texture after baking.

→ Can I substitute the bourbon in the crust?

Yes, replace bourbon with cold water or milk for a non-alcoholic version. The flavor will change slightly.

→ What jam works best for the filling?

Bourbon blackberry jam adds depth, but any berry jam can be used for a different twist.

→ How do I keep the filling from leaking?

Seal the edges thoroughly with a fork and avoid overfilling to prevent jam from seeping out while baking.

→ How do I achieve the ideal glaze consistency?

Add water to the powdered sugar gradually until the glaze is smooth yet thick enough to drizzle.