The Old Mill Blackberry Pop Tart
Each summer, we fill our copper kettles with plump, juicy blackberries to create our Mountain Blackberry Preserves—chunky, fruit-forward, and full of old-fashioned Southern goodness. Made in small batches in our Farmhouse Kitchen, these preserves capture the sweet-tart flavor of wild Smoky Mountain berries, just like the ones folks have picked for generations.
Our amazing former baker, Kimberlee, created a nostalgic recipe that pairs our Blackberry Preserves with a flaky, all-butter crust made from Miller’s Choice Unbleached Flour. These Blackberry Pop Tarts are a simple, joyful bake that’s just as fun for little hands as it is rewarding for grown-up palates.
Yield: 6 pop tarts
Old Mill Tennessee Blackberry Pop Tart
Ingredients
All Butter Pie Dough
- 2 ⅔ cups of Miller's Choice Unbleached Flour
- 1 teaspoon salt
- 2 sticks butter, cubed and chilled
- 6-8 tablespoons ice water
Filling
- 6 tablespoons Tennessee Blackberry Preserves
Egg Wash
- 1 Whole Egg
- 1 Tablespoon Milk
Glaze
- 1 cup confectioner’s sugar
- 2 tablespoons milk or half & half
Instructions
All Butter Pie Dough
- 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.
Assembly
- 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.
Glaze
- 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.