Blueberry Lavender Pop Tarts
Preparation: 45minutes
Cook: 30 minutes
Servings: 8 pastries
INGREDIENTS
For the Blueberry Lavender Filling:
-2 cups of blueberries
-1/4 + 1/8 cups of sugar, add more if needed
-1 TBSP cornstarch and 1 TBSP hot water, whisked well together
-3/4 TSP of lavender, crushed with hands
-A couple pinches of salt
-Water, as needed, 1 TBSP at a time
For the Pop Tart Pastry:
-2 1/2 cups all-purpose flour
-1 cup cold unsalted butter, cubed
-1 1/2 TBSP sugar
-3/4 TSP salt
-2 egg yolks
-4 TBSP cold cream (or milk), add more if needed
-About 2 whole eggs (for egg wash)
For the Lavender Icing:
-1 1/2 cups icing sugar, (add more if needed to thicken the icing)
-1 1/2 TBSP cream (or milk)
-1/2 – 1 TSP lavender (to taste), crushed with hands
-2 TSP (or so) of blueberry lavender filling, strained to prevent lumps of blueberries
-More lavender, for sprinkling on top
INSTRUCTIONS
For the Blueberry Lavender Filling:
First, make the filling.
Over medium heat, add the blueberries and sugar to a pot. Heat until sugar dissolves. Add the mixture of cornstarch and hot water and simmer, stirring continuously. Add the lavender. Stir until thick like a jam, adding water if needed to thin it out. It will thicken more as it cools.
Add a couple pinches of salt and do a final taste test to see if any additions are needed. Remove from heat and let cool completely. Next, make the pastry.
For the Pop Tart Pastry:
Whisk together the flour, sugar and salt in a large bowl. In a food processor or with your hands, cut the butter into the flour mixture until it resembles a coarse meal. It will be done when it holds together after you squeeze it in your hands.
In a small bowl, whisk together the egg yolks and cream. Add to the flour and mix until it comes together, adding a tablespoon more of cream at a time if needed. Try not to over-mix; it’s ready when it’s not crumbly, and the dough no longer sticks to the sides of the bowl.
Split the dough into two balls and gently knead each one. Flatten into disks and wrap with plastic wrap. Chill in the fridge for 30 minutes.
Take the disks out of the fridge and roll each out into a 6 inch x 16 inch rectangle, leaving a couple extra inches per side as room for error. Cut each large rectangle into 8 smaller rectangles that measure 3 inches x 4 inches. So, 16 rectangles in total. (There will be extra dough.) On the 8 rectangles you’ll be using as the top layer, prick with a fork several times to let steam escape while baking.
Place the 8 rectangles you’ll be using as the bottom on a baking tray lined with parchment paper. Whisk one of the eggs in a small bowl to use as egg wash; brush onto all four sides of each rectangle on the tray. Fill the centers with a spoon or so of the Blueberry Lavender Filling you’ve already prepared. Make sure not to over-fill and to leave enough empty space on each side so it doesn’t seep through the edges.
Place the tops that you’ve pricked with a fork on each pre-filled base. Seal the edges properly with your fingers, and then with a fork. Chill in the fridge for at least 30 minutes. In the meantime, preheat oven to 400°F.
Remove from fridge. Depending on the size of your baking tray, see how many can comfortably fit on the tray so they can bake properly. Using the other egg as egg wash, brush onto the tops of the pop tarts.
Bake for about 25 minutes, until golden brown, turning the tray midway if needed to get an even bake. Transfer to a wire rack to cool. As they’re cooling, prepare the icing.
For the Lavender Icing:
Add all ingredients to a bowl, except the extra lavender for garnish and whisk. Make sure the consistency is perfectly smooth, but very thick so it doesn’t slide off the pop tarts.
Add either more of the icing sugar or cream to change the consistency, or more of the strained blueberry lavender filling to adjust the color.
Spoon on in a thick layer and sprinkle the pop tarts with extra lavender buds while the icing is still wet.
Enjoy!
Notes:
The recipe for the Blueberry Lavender Filling makes more than is needed to fill 8 pop tarts and color the icing. Use the remaining filling as a compote, such as atop waffles or pancakes!
