Place a large piece of saran wrap over a work surface, then sprinkle flour over it. Remove one of the doughs from the fridge.Place in fridge for at least 1 hour, but up to 2 days. Form dough into 2 equal sized disks and wrap each with plastic wrap. If dough is too dry, add in another tablespoon of water. Pour in heavy cream and 2 tablespoons ice water, then mix everything together using your hands.Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks, until it resembles a corse meal. In a large bowl, mix together flour, sugar, and salt.This ice cream has coffee in it, which means it’s breakfast appropriate Once that’s done, you can bake these babies!Īnd now for my new somewhat-regular Wednesday link roundup: Prick holes in the top of the lemon curd pop tarts to allow the steam to escape. Then, press the back of a fork along the edges to crimp them shut. Seal the pop tarts - Lay the top piece of dough over the lemon curd-covered base and gently press the edges to seal. I know it’s tempting, but if you add more it’ll ooze out of the homemade pop tarts in the oven. Dollop 1 tablespoon of lemon curd into the center and slightly spread it out. First brush the edges of the pop tarts with heavy cream (this will help seal the pop tart when you crimp it shut). 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.įill the pop tarts - Once you’ve cut out the pop tarts, you can assemble them. Trim the edges off the rectangle and cut it into 9 smaller rectangles of the same size. 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. But don’t panic! Here’s what you do to assemble pop tarts: Where people usually go astray is during the assembly of these pop tarts.
The individual components of these lemon curd blueberry pop tarts are all easy to make. Which actually makes my life seem pretty exciting, so I’m good with it. 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. Well, maybe they are? I really don’t know. (…and didn’t leave the house for another 2 days, but that’s a different story) I carefully put them into my vest pockets, and once full, I went back upstairs to my kitchen. I grabbed my kitchen scissors and a vest with big pockets, and walked up and down my street gathering leetle flowers. Boston has had enough bursts of warm-ish weather in the last month that the flowers in my neighborhood have started to bloom. But when I called every grocery store within 2 miles of my house, none had edible flowers available. 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. 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.īut wait, you guys have to hear the story about how I got these edible flowers. My favorite thing about desserts like this is how they’re perfectly imperfect. I almost want to frame a picture of them.īut instead I ate them and they were fab. They are without a doubt the prettiest things I’ve ever put on the blog. I don’t even know where to begin with these lemon curd blueberry pop tarts. Making these lemon curd blueberry pop tarts
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