Blueberry Pop Tarts
The sweet breakfast Ravioli!
1 Cup Blueberries (frozen or fresh)
1/8 Cup Maple Syrup
1/2 tsp Potato or Corn Starch
1 Cup Almond Flour (or mix nut flour)
1 Cup all Purpose Unbleached White Flour (use tapioca flour to make this GF)
1/2 tsp salt
1/2 Cup Butter
1 Large Egg
1 Cup Confectioners Sugar
3 Tbsp Blueberry Juice (this will be taken from the blueberries when cooking down)
Cook blueberries and maple syrup in a small saucepan over medium heat until it starts to bubble. Simmer over heat for 15 minutes, stirring and crushing berries as they cook. Remove 3 Tbsp of the liquid and set aside, this will be used for the icing. Remove a few spoonfuls of the juice, and mix in a small bowl with the starch (this will help prevent lumps. Let simmer for 5 minutes over low-medium heat and stir constantly. Remove from heat.
- Place 1 heaping cup of confectioners sugar in a bowl.
- Add the 3 Tbsp of Blueberry Juice that was set aside earlier.
- Mix well, add more blueberry juice if needed.
- Mix all ingredients EXCEPT eggs to create thick crumbs. Add eggs and mix just until dough as formed. DO NOT over mix.
- Divide dough into two equal parts. Place in a reusable plastic or silicone bag, and chill 2-3 (or overnight).
- Roll out half of the dough on a generously floured piece of parchment paper, starting from the center and moving outward.
- If dough became very soft, chill in the fridge freezer for a couple of minutes before proceeding.
- After rolling out, carefully transfer the dough on the parchment to a large baking sheet. Cut dough into approximately 3” x 4” rectangles.
- Place the entire baking sheet in the refrigerator while you repeat the steps with the remaining disc of dough (rolling out and cutting into rectangles.
- Preheat oven to 350 degrees
- Place 1 1/2 Tbsp of the jam in the center of the first 9 rectangles, leaving a 1/2” border around the edges of the dough.
- Place a rectangle from the second batch on top of each of the first. Use a fork to lightly seal the edges, then prick the top of each pastry to allow steam to release while baking.
- Bake for 20-22 minutes or until just beginning to turn golden brown. Remove from the oven and place a wire rack to cool completely.
- Once cooled, drizzle with icing! Yum
Yield: 9 servings