September 1, 2011 · 0 comments
What does one do with a load of fresh blackberries? Why, make home spun pop tarts of course. I used the dough recipe from smitten kitchen, swapped some whole wheat flour for part of the white flour and made up my own version of blackberry jam for the filling. What I love is that these pop tarts aren’t terribly sweet. The flaky crust has a noticeable hint of salt and the deeply-colored, jammy filling is dense with pure berry flavor. Shouldn’t every day start this way? Probably not, actually. These are a great weekend treat.
Preparation time: 1 hour(s) 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
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