The Foodist: Blueberry, Rosemary Pop Tart

A lovely little open pop tart pastry!

This was a surprising and delightful and open-faced The Foodist: Blueberry, Rosemary Pop Tart. These were a surprise treat on a snowed-in evening in sub-zero conditions outside. Rick was so delighted by how cute they turned out!

The secret here is Pillsbury Puff Pastry sheets cut into rectangles with the center poked with holes so it doesn’t rise. Rick just repurposed his blueberry galette filling recipe with rosemary, and lemon in this cute little pivot. The perfect late night snack or brunch treat.


  • 1 quart Blueberries
  • 1/4 Tbsp Rosemary chopped fine
  • 1 Tbsp flour
  • 1/2 teaspoon cinnamon
  • 1/2 lemon squeezed
  • 1/4 cup sugar
  • Alternative Peach filling
  • Peach or apricot jam as a glaze
  • 1/4 cup bourbon
  • 1/4 Tbsp ground cardamon
  • 1 egg white


  1. Unfold puff pastry and cut into 10 rectangles. Place the rectangles onto a metal baking sheet.
  2. Score the puff pastry with a knife gently to create an 1/4 inch edge to set the compote inside. Further pierce the inset with a fork to allow fluids to steam.
  3. In a bowl, combine washed and dried blueberries and fine-chopped rosemary or powdered rosemary, cinnamon, flour, lemon and sugar.
    Fill the centers of the pastry with the blueberry mix.
  4. Brush pastry edges with egg white or beaten egg and sprinkle with sugar.
  5. Bake at 425 for 25 minutes.
  6. Alternatively, use peach slices inside the scores of the pastry. put a small pad of butter on each one.
  7. Bake at 425 for 25 minutes.
  8. Melt a bourbon shot, a jar of peach jam, and cardamon into a sauce. Stir thoroughly until combined.
  9. Brush the bourbon glaze compote mix over the peaches after baking. save the left over back in the jar for an improved jam 👍
Look at how cute! This was just out of the oven, but we put them back for 5 more minutes.

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