Meyer Lemon and Blueberry 'Pop-Tarts'
Recipe courtesy of Elizabeth Riddle, Pastry Chef, Country Club of Spartanburg (S.C.)
Ingredients
- Ingredients for pastry:
- flour - 4 cups
- sugar - 2 Tbsps.
- salt - 2 tsps.
- butter (cold) - 2 cups
- eggs - 2 ea., large
- milk - 4-6 Tbsps.
- Ingredients for filling:
- fresh blueberries - 1 pint
- sugar - 1/2 cup
- Meyer lemon juice - 2 Tbsps.
- cornstarch - 2 Tbsps.
- Ingredients for icing:
- Confectioners’ sugar - 1 cup
- lemon juice - 2 Tbsps.
- purple food coloring - 2 drops
- rainbow sprinkles
Instructions
Procedure for pastry:
- Mix dry ingredients in a large bowl, cut in butter using a box cheese grater to fine pieces.
- Make a well in the middle of the flour. Add eggs and milk, knead together to form a dough ball.
- Roll out half the dough into a 10 x 12 rectangle, and cut 12 3 x 4 into rectangles. Repeat with remaining dough so you have 24 rectangles in all.
- Place 12 rectangles on a sheet tray and fill with one tablespoon of filling. Place top pastry on the filling, using a fork, crimp edges and dock tops of pop tarts.
- Brush with egg wash for browning. Bake at 350°F for 12 to 15 minutes. Let cool before icing.
Procedure for filling:
- Mix blueberries, sugar and lemon juice in a small saucepan.
- Cook over medium heat until simmering and blueberries start to pop. Remove from heat and drain the juice into a small bowl.
- Add cornstarch to the juice and whisk well. Return the mixture to the saucepan with the blueberries and cook until thickened.
- Remove from heat and let cool before adding to pastry.
Procedure for icing:
- In a small bowl, add confectioner’s sugar, lemon juice and coloring.
- Drizzle over cooled pop tarts and add sprinkles.
