The Old Mill Tennessee Blackberry Pop Tart
Each season, we transform juicy blackberries from local farmers into our signature Heritage Tennessee Blackberry Preserves. Crafted in small batches by our skilled jelly maker, Fred, these preserves capture the true essence of Tennessee in every spoonful. Our mission is to bring the freshest taste of Tennessee to your table, no matter where you live.
Our amazing baker, Kimberlee, has crafted an incredible recipe that perfectly marries our homemade Tennessee Blackberry Preserves with our signature flaky crust. Made with Miller’s Choice Unbleached Flour, our All-Butter Pie Dough crust is the ideal complement to the sweet and tangy filling. These Blackberry Pop Tarts are a nostalgic dream come true!
This simple recipe makes baking fun for everyone, including little hands. Enjoy the process of creating these treats and the delicious rewards that follow.
Old Mill Tennessee Blackberry Pop Tart
Ingredients
- 2 ⅔ cups of Miller's Choice Unbleached Flour
- 1 teaspoon salt
- 2 sticks butter, cubed and chilled
- 6-8 tablespoons ice water
- 6 tablespoons Tennessee Blackberry Preserves
- 1 Whole Egg
- 1 Tablespoon Milk
- 1 cup confectioner’s sugar
- 2 tablespoons milk or half & half
Instructions
- Using a large food processor, add the flour, salt, and butter to the food processor. Pulse it for 20-30 seconds to mix the butter into the flour. While the processor is running, add the ice water a tablespoon at a time until the dough just starts coming together to form a ball. Remove it from the food processor and place on a lightly floured surface.
- Roll a section out into a rectangle, about 1/8th of an inch thick. Cut into 3 -inch x 4-inch rectangles. Gently knead the remaining scraps back into a dough ball and roll out again until all dough has been used. You should have 12 rectangles. Take half of them and transfer them to a parchment lined baking sheet. Brush the edges with egg wash. Spoon about 1 tablespoon of preserves in the center of each one and spread it out toward the edges, leaving it about ¼-inch from the edge. Preserves should be a very thin layer. Seal them by pressing a fork all around the edges.
- Brush the tops with egg wash and bake at 375 degrees for 20-22 minutes or just until they begin to brown. Remove from the oven and let them cool completely before icing.
- These can be made ahead of time. Cut the dough and wrap it in plastic wrap and chill for 30 minutes or overnight and assemble when ready. You can assemble and wrap for freezing for up to 1 month. Thaw in the fridge for 1 hour before baking.
- Mix together all the ingredients and spoon or drizzle over cooled pop tarts. Allow glaze to dry approximately 1 hour before stacking on a platter.