Heyo!
So before I get into all the deliciousness, I must start this post off with the biggest of thank you’s. Thanking everyone who took a second out of their day to send a sweet message, whether on social media, P&P, or text, on our (third) pregnancy announcement. Finding out you’re having a baby can be overwhelmingly scary, exciting, and exhilarating. But every message I came across added that much more joy to an already joyous occasion. As simple as a “comment” seems, each and every one made me feel like my little family is so very loved. And this mama will cherish that feeling forever!
The coming years are sure to be a rollercoaster ride, but both the hubby and I are as ready as we can be. And the extra support and encouragement we’ve been given makes us feel like “we got this!”, even if we really don’t 😅 But I truly can’t wait to see what comes of this tiebreaker baby (no, we’re not finding out the gender!) and how our family will be forever changed. And what’s more, I’m so excited to have this platform to share our journey with you all!
Okay, so let’s dive into these pop tarts! I made this treat a few weeks ago with, believe it or not, both of my littles. And I’m starting you out with that fact because I know pastry can be intimidating (it still kinda is for me!) when it totally shouldn’t be. These pop tarts are by no means hard, they just take a little (resting) time and gentle hand.
The pastry shell is rather simple and straightforward, a recipe much like others that I’ve worked with. And I’ve always felt like I have a heavy hand when it comes to crusts, pastries, bread, etc. but this dough seemed rather forgiving. As for the interior, who doesn’t love a good lemon curd? To cut down on time, I bought a jar from our local grocer (Bonne Maman is my favorite!) but you can absolutely make your own!
The finishing touch on these pop tarts is the ever-so-stunning blueberry icing. I honestly can’t remember ever making such a showstopper as this icing proved to be and I was incredibly surprised at how easy it was to make! I, again, found dried blueberries at our local grocer and the icing is as easy as pulverizing and mixing into a simple powdered sugar icing. Easy peasy!
The mix of a buttery, flakey pastry crust encasing a tart yet sweet thick lemon curd, and coupled with a generous smear of blueberry icing is something to be reckoned with. The batch makes 9 small pop tarts but they disappeared in less than 24 hours. I’ll give you one guess as to who the culprit(s) is between the toothless baby and the garbage disposal father/son duo. Don’t overthink it.
It’s been awhile since I’ve tried my hand at a baked goodie that gave me as much delight as these pop tarts. Maybe it was the rolling of dough by my little boy, crimping edges of each pop tart, or simply dressing each little treat with a beautiful icing. But I had fun with this one. And I know you will, too!
Blueberry Lemon Curd Pop Tarts
Ingredients
Pop Tart Pastry
- 2 c. all purpose flour
- 2 tbsp. sugar
- 1/2 tsp. salt
- 1 c. unsalted butter, cold, cut into cubes
- 2 tbsp. heavy whipping cream, additional for brushing pastry
- 2-3 tbsp. ice water
Pop Tart Filling
- 1 c. lemon curd
Blueberry Icing
- 1-1/2 c. powdered sugar
- 2 tbsp. dried blueberries, finely crushed; additional for garnish
- 1/4 c. heavy whipping cream
Instructions
- In a medium bowl, combine flour, sugar, and salt. Add cubed butter and with a pastry blender, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
- Add heavy whipping cream and 2 tablespoons of ice water, then mix everything together using your hands until dough comes together. If the dough is dry, add another tablespoon of ice water or more as needed. Form dough into two equal discs and wrap each in plastic wrap. Refrigerate for one hour or up to two days.
- Place a piece of large plastic wrap on your work surface. Line a baking sheet with parchment paper; set aside until ready to use. Remove one dough disc from the refrigerator, unwrap, and place onto plastic wrap. Place a second large piece of plastic wrap over dough and roll into a 10″ x 13″ rectangle. Trim the rectangle down to a 9″ x 12″ rectangle and then cut into 9 equal pieces, each 3″ x 4″.
- Gently transfer the pop tart shells to the lined baking sheet. Place baking sheet in the freezer and repeat the above step with the second disc of dough.
- Once all of the dough is cut, heat oven to 350ºF. Remove pastries from the refrigerator. Brush the edges of 9 pop tarts with heavy whipping cream (this will help the dough stick together). Place a scant tablespoon of lemon curd in the middle of each pop tart. Lightly spread evenly but not to the edges.
- Place the remaining 9 pastries over the filling and press down slightly around the edges with your fingertips. Using a fork, create indentations around the edges (this also helps seal the pop tarts so the filling doesn’t spill out). Brush heavy whipping cream over the tops of the pop tarts and then using a fork, create 4 to 5 air holes on the tops.
- Bake 30 minutes, or until light golden brown, and let cool completely.
- For the icing, whisk together powdered sugar, blueberries, and heavy whipping cream until smooth. Heat icing in the microwave for about 15 seconds to soften. Spread icing over pop tarts and garnish with additional blueberries. Serve.
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