Lemon Curd and Blueberry Pop Tarts on a scale

Making these lemon curd blueberry pop tarts

I don’t even know where to begin with these lemon curd blueberry pop tarts. They are without a doubt the prettiest things I’ve ever put on the blog. I almost want to frame a picture of them.

But instead I ate them and they were fab.

My favorite thing about desserts like this is how they’re perfectly imperfect. The homemade pop tarts are all slightly different in size, the icing is drizzled on in different ways, and the edible flowers and dried bluebs are haphazardly (oh sorry, I mean artistically) garnished on top.

But wait, you guys have to hear the story about how I got these edible flowers. 

I decide I want to make these lemon curd pop tarts, and I just know that with the blue from the natural blueberry icing that edible flowers would totally pop. But when I called every grocery store within 2 miles of my house, none had edible flowers available.

So I took matters into my own hands. Boston has had enough bursts of warm-ish weather in the last month that the flowers in my neighborhood have started to bloom. I grabbed my kitchen scissors and a vest with big pockets, and walked up and down my street gathering leetle flowers. I carefully put them into my vest pockets, and once full, I went back upstairs to my kitchen.

(…and didn’t leave the house for another 2 days, but that’s a different story)

They were perfect, albeit not edible. Well, maybe they are? I really don’t know. After photographing the blueberry pop tarts, I picked off all the flowers and threw them away, just in case. I think that makes this one of those ‘don’t try this at home’ stories. Which actually makes my life seem pretty exciting, so I’m good with it.

Lemon Curd and Blueberry Pop Tarts on wire rack

How to assemble homemade pop tarts

The individual components of these lemon curd blueberry pop tarts are all easy to make. Where people usually go astray is during the assembly of these pop tarts. But don’t panic! Here’s what you do to assemble pop tarts:

Roll and cut the pop tart dough — Working with one half of your dough at a time, roll each dough ball out into a large rectangle. Trim the edges off the rectangle and cut it into 9 smaller rectangles of the same size. Gently transfer the bases of the pop tarts to a parchment paper-lined baking tray and set them in the freezer while you repeat this process with the rest of the dough.

Fill the pop tarts — Once you’ve cut out the pop tarts, you can assemble them. First brush the edges of the pop tarts with heavy cream (this will help seal the pop tart when you crimp it shut). Dollop 1 tablespoon of lemon curd into the center and slightly spread it out. Do NOT add more lemon curd here. I know it’s tempting, but if you add more it’ll ooze out of the homemade pop tarts in the oven.

Seal the pop tarts — Lay the top piece of dough over the lemon curd-covered base and gently press the edges to seal. Then, press the back of a fork along the edges to crimp them shut. Prick holes in the top of the lemon curd pop tarts to allow the steam to escape. Once that’s done, you can bake these babies!

Lemon Curd and Blueberry Pop Tarts

And now for my new somewhat-regular Wednesday link roundup:

This ice cream has coffee in it, which means it’s breakfast appropriate
How to throw a dinner party in an hour
I want this dress, yesterday
Can’t stop watching this 
Let’s eat this naanwich all summer
Everything about this is hilarious

Print

Blueberry Lemon Curd Pop Tarts

  • Author: Sarah Fennel
  • Yield: 9 poptarts

Ingredients

For the pop tarts

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup salted butter, cold
  • 2 tablespoons heavy cream
  • 2-3 tablespoons ice water
  • 1 cup lemon curd (I got mine from Trader Joe’s and I’m OBSESSED!)
  • 2 tablespoons heavy cream, for brushing

For the blueberry icing

  • 1 1/2 cups powdered sugar
  • 2 tablespoons dried blueberries, finely crushed
  • 1/4 cup heavy cream
  • edible flowers, for garnish
  • dried blueberries, for garnish

Instructions

To make the dough

  1. In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks, until it resembles a corse meal.
  2. Pour in heavy cream and 2 tablespoons ice water, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of water. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.

To assemble the pop tarts

  1. Remove one of the doughs from the fridge. Place a large piece of saran wrap over a work surface, then sprinkle flour over it. Flour a rolling pin. Working quickly, roll the dough out into a 10″x13″ rectangle.
  2. Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″.
  3. Lift a corner of the saran wrap up off of your surface to help gently release the 3″x4″ rectangles from their place. Transfer to a large, parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all 9 rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
  4. Once all of your dough is cut, preheat your oven to 350°F.
  5. Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with a heavy cream wash (this will help the dough to stick together).
  6. Spoon a rounded tablespoon of lemon curd into the center of each pop tart base. Spread it slightly, but not too close to the edges.
  7. Place the remaining dough over the filling of the pop tart. Press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
  8. Brush the remaining heavy cream wash over the pop tarts, then use your fork to create 4-5 airholes on the top. Bake for 30 minutes, then allow to cool completely.

Make the icing

  1. Once the pop tarts are baked, it’s time to frost! Whisk together the powdered sugar, crushed dried blueberries, and heavy cream. Heat in the microwave for 15 seconds to get the mixture more liquified. Spread the icing over the pop tarts, then sprinkle with edible flowers and more dried blueberries!

More homemade pop tart recipes from Broma Bakery:

Giant Gluten-Free Pumpkin Pop Tart with Cinnamon Maple Glaze

Mini Peanut Butter and Jelly Pop Tarts

Apricot Almond Pop Tarts

Strawberry Nutella Pop Tarts

Pumpkin Butter Pop Tarts

35 comments

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Oh my gawwwd these looks gorgeous Sarah! The colors are incredible! 🙂 They’re almost too pretty to eat….almost. 😉

Sarah | Broma Bakery
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Thank you sweetheart! You’re the best

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Oh my goodness, I cannot wait to make these! They will never turn out as beautiful as yours, but they look delicious!

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I remember the Snapchat where you went flower hunting! Hahaha. These pop tarts are SO beautiful, and I really love that they’re filled with lemon curd. I think everything needs to be filled with lemon curd.

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These are absolutely GORG and perfect for Spring! Also, love the shortcut with the lemon curd ; )

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These are stunnnnnning. Also, loved watching you grab the flowers on Snapchat! There are no flowers anywhere in sight in Chicago. WAHHHH!!!! Also, I think they would be toxic in my neighborhood most likely, hah!

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Those pop tarts are just delightful to look at. I love the touch with the flowers. Thanks for the recipe! Pinned

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Wow, these are gorgeous! I so want to order edible flowers off of Amazon now 🙂 Also love your scale and the colors here!

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These are STUNNING. Like totally gorgeous. And I can only imagine how good they taste!

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Blueberry and lemon will forever be one of my fav flavour combinations! These pop tarts sound AWESOME!

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Lemon and blueberry is definitely one of the best combinations out there. I’m sure your neighbors don’t mind their contribution to these beauties 😉

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These look too pretty to eat! They beat the frozen pop tarts any day! Homemade is always more delicious, and your recipe sounds yummy. Love it!

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I love absolutely everything about these adorable little poptarts! Just so dreamy… <3

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Beautiful! Love the flavours and the little flowers are just perfect 🙂

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These are just beautiful! My daughter’s been talking a lot about eating flowers and doesn’t believe that any of them are edible. I was debating ordering some since there is no where I can get them around me. Maybe if I do end up ordering I can make these beauties with them for her!

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Foraged flowers and artistically decorated pop tarts. You are so freaking hip, my friend. These are just gorgeous. Let’s plan a date soon! XOXO!

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OK, so I also am going to need to frame a picture of these. GIRLFRIEND. They are stunning. Pour yourself a giant glass of bubbles and eat the whole stack because you deserve it!

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The colors are so amazing and I love the vintage scale! They’re almost too pretty to eat.

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Really beautiful shots and so yummy looking! I also like the new “voice” of your blog.

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These pop tarts look amazing and truly are beautiful! The flavor profile makes for the perfect spring breakfast treat. I haven’t had a pop tart in ages so I just might have to whip a batch up!

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Holy shit I’m actually drooling at that #curd

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Your photography is so beautiful, it really sweeps me away sometimes! These pictures in particular look like they came out of a fantasy 🙂 Amazing. Plus, that Anthropologie dress!

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So, you somehow made pop tarts look gorgeous? I have new aspirations as a food photographer now.

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Um, wow. It’s like you delved into ALL OF MY PREGNANT CRAVINGS and found the most ideal hand pies of all times. So in love.

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I’m in love with these! They’re so pretty and I love blueberry and lemon 🙂

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These are seriously stunning! I want to paint my house the colour of that glaze! Your photos are beautiful as well 🙂

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These are so beautiful I would almost feel sorry to eat them (almost!!)! Gorgeous photos!

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The pastry is spectacular!!! I made my own lemon curd and used edible roses. These are divine! I can’t wait to experiment…but, this pastry will be a staple from this point on. Thank you! Well done!

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