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.
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!
And now for my new somewhat-regular Wednesday link roundup:
1cup lemon curd (I got mine from Trader Joe’s and I’m OBSESSED!)
2 tablespoons heavy cream, for brushing
For the blueberry icing
1 1/2cups powdered sugar
2 tablespoons dried blueberries, finely crushed
1/4cup heavy cream
edible flowers, for garnish
dried blueberries, for garnish
To make the dough
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.
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
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.
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″.
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.
Once all of your dough is cut, preheat your oven to 350°F.
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).
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.
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.
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
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!