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.

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:

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

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