Homemade Blueberry Lemon Pop-Tarts! Featuring "Fresh! by Flitt"

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and just as nutritious.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

In a medium saucepan, add 317 grams of blueberries, 118 milliliters of lemon juice, and 50 grams of granulated sugar.

Heat over medium heat until the mixture comes to a simmer, stirring frequently.

Continue cooking at a simmer until the blueberries break down and become very soft.

Strain the mixture through a fine mesh sieve, returning the juice to the saucepan.

Add 150 grams of granulated sugar, a pinch of salt, and 15 grams of cornstarch to the juice in the saucepan.

Heat over medium heat until the mixture comes to a boil and begins to thicken.

In a separate heatproof bowl, whisk together 6 egg yolks.

Temper the egg yolks by slowly adding about one third of the berry mixture while whisking constantly.

Add the tempered egg mixture back into the saucepan and continue cooking over medium heat until it returns to a boil, stirring constantly.

Once boiling, cook and stir for three more minutes, then remove from heat and stir in 63 grams of unsalted butter.

Strain again through a fine mesh sieve and add 2 teaspoons of lemon zest.

Cover with cling film to prevent a skin from forming and allow to cool completely.

Prepare the pastry crust using a double batch of pie dough.

On a lightly floured surface, roll out the dough and cut it into rectangular shapes using a 6 centimeter rectangular cutter.

Place each rectangle on a baking sheet lined with parchment paper.

Place about a teaspoon of filling into the center of each rectangle, being careful not to overfill.

Brush the edges of the dough with an egg wash made from one beaten egg and 1 tablespoon of water.

Place another rectangle of dough over the top and seal the edges with the tines of a fork.

Poke holes in the top of each pastry to allow steam to escape while baking and brush the tops with more egg wash.

Refrigerate the pastries for 5 to 10 minutes to firm the dough up.

Bake at 375°F (190°C) for 13 to 15 minutes or until the tops are golden.

Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack to finish cooling.

In a mixing bowl, combine 90 grams of powdered sugar, 2 teaspoons of blueberry curd, 1 teaspoon of lemon zest, and 1 tablespoon of water, mixing until smooth.

In a small bowl, combine 25 grams of powdered sugar, 1 teaspoon of lemon juice, and yellow food coloring to make a second icing.

Ice the tops of each pastry with the main icing and drizzle the lemon icing over the top in a zigzag pattern.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens