Wild Berry Sourdough Pop Tart Bars
Wild Berry Sourdough Pop Tart Bars are the perfect balance of buttery, tangy, and sweet. Made with a soft and buttery sourdough shortbread crust using sourdough discard, these bars are filled with a vibrant wild berry jam and finished with a beautiful wild berry glaze. Each bite is bursting with fruity flavor and a tender, melt-in-your-mouth texture. Enjoy them as a nostalgic treat or an elevated homemade twist on a classic pop tart!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Sourdough discard (substitute: Greek yogurt)
Egg
Powdered sugar
Vanilla extract
Salt
All-purpose flour
Berry jam of choice (I used one with a mixture of blackberries, raspberries, and blueberries)
Frozen or fresh wild berries (I used a mixture of blackberries, raspberries, and blueberries)
Milk of choice, if needed
Why You’ll Love Wild Berry Sourdough Pop Tart Bars:
Soft and Buttery Sourdough Shortbread: The crust is tender, rich, and made with sourdough discard for added depth of flavor.
Bursting with Wild Berry Flavor: Each bite is filled with a delicious wild berry jam that’s sweet, tangy, and perfectly balanced.
Vibrant Wild Berry Glaze: The naturally colored glaze adds a beautiful finish and enhances the fruity flavor.
Easy to Make: No need for rolling or shaping—just press the dough into the pan, layer with jam, and bake.
Perfect for Using Sourdough Discard: A great way to repurpose discard into a delicious, bakery-style treat.
Great for Any Occasion: Perfect as a snack, dessert, or breakfast treat with a cup of coffee or tea.
No Chill Time Needed: Unlike traditional pop tarts, these bars can be made quickly without extra waiting.
Make-Ahead Friendly: They store well and taste just as good the next day, making them perfect for meal prep.
Customizable Filling: Swap the wild berry jam for your favorite fruit preserves for a different twist.
Better Than Store-Bought: A homemade version of the classic toaster pastry with a softer texture and more flavor!
Tips for Making Wild Berry Sourdough Pop Tart Bars:
Use Room Temperature Ingredients: Ensure the butter is softened for easy mixing and a tender, buttery shortbread crust.
No Need to Chill the Dough: Unlike traditional shortbread, this dough is ready to press into the pan immediately.
Evenly Press the Dough: Use your hands or the back of a measuring cup to create an even layer for the best texture.
Choose a High-Quality Wild Berry Jam: A thick, high-fruit content jam will prevent the filling from being too runny.
Don’t Over-Bake: Bake until the edges are lightly golden; the shortbread will firm up as it cools.
Cool Completely Before Glazing: Let the bars cool fully to prevent the wild berry glaze from melting into the shortbread.
Adjust the Glaze Consistency: If the glaze is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
Slice with a Sharp Knife: For clean cuts, wipe the knife between slices to keep the bars looking neat.
Store Properly: Keep leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
How to Store Wild Berry Sourdough Pop Tart Bars:
Room Temperature: Store in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to maintain freshness.
Refrigerator: For longer storage, place the bars in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer: Freeze unglazed bars in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag for up to 3 months. Thaw at room temperature and add the glaze before serving.
Individually Wrapped for Freshness: If meal prepping or storing leftovers, wrap each bar in plastic wrap and place them in an airtight container to keep them soft.
Reheating for a Freshly-Baked Taste: Warm refrigerated bars in the microwave for 10-15 seconds or in a low oven (300°F) for a few minutes to bring back their soft texture.
FAQs:
Q: Can I make these without sourdough discard?
A: Yes! If you don’t have sourdough discard, you can substitute an equal amount of Greek yogurt. This will help maintain the soft and tender texture of the shortbread while adding a slight tang.
Q: Why do the bars need to be chilled before cutting?
A: Chilling the bars in the fridge for 1-2 hours is crucial to allow them to fully set. If you skip this step, the filling may spill out when slicing.
Q: Can I use a different type of jam for the filling?
A: Absolutely! You can use any fruit jam or preserves you like, such as strawberry, raspberry, blueberry, or mixed berry. Just make sure to use a thick jam to prevent excess spreading while baking.
Q: How do I make the glaze thicker or thinner?
A: To make the wild berry glaze thicker, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. To thin it out, add a few drops of milk or berry puree until it reaches a pourable texture.
Q: Can I make these bars ahead of time?
A: Yes! These bars store well and can be made 1-2 days ahead. Keep them in the refrigerator and glaze them before serving for the freshest taste.
Q: Can I freeze these pop tart bars?
A: Yes, you can freeze the unglazed bars for up to 3 months. Wrap them tightly and store them in an airtight container. When ready to eat, thaw at room temperature and glaze before serving.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container at room temperature for 3 days or in the fridge for up to a week. Let them come to room temperature before eating or warm them slightly for a fresh-baked taste.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these wild berry sourdough pop tart bars. Happy baking!
