Organic Blueberry Pop-Tarts

Directions

Pastry dough

Mix flour and salt together in a large bowl. (or use a food processor).  Cut your cold butter into cubes and add to the flour mixture. If using a food processor, pulse until the mixture resembles small peas.  If using a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Add ice water and blend just until the dough comes together.  If using a food processor, drizzle the ice water into the mixture until it rolls itself into a ball.  Separate into two disks, wrap in plastic wrap and chill overnight or for a few hours.  When you are ready to roll out the two disks of dough, take it out of the fridge and allow it to come to a cool but not cold room temperature so it can be rolled easily.  It will get soft quickly while you are working with it, so work quickly.  On a well floured surface, roll each disk into a 9×12 inch rectangle. Cut each piece into 9 individual rectangles that measure about 3×4 inches or so. This is where I use my multiple wheel pastry cutter.  If you don’t have one, use a yard stick and a pizza cutter to measure out the 9 pieces.  Place each rectangle on a parchment or silicone mat lined baking sheet and chill while you make the filling.

Blueberry compote

In a heavy bottomed saucepan, boil the 1/2 cup water and 1/2 cup sugar for about 5 minutes. Mix tougher the corn starch and 1 teaspoon of water and set aside.  Add the 4 cups fresh or frozen blueberries to the pan and let them boil for another 5 minutes.  Turn down the heat and add the cornstarch mixture and stir until thick. The blueberries will have burst open by this time. Take off the stove and let cool. Using a potato masher, gently mash the mixture until some of the blueberries are still left whole. You want a combination of both whole and smashed berries so it’s almost like a jam consistency.  Place the compote in the fridge until it is completely cold and thick.  This may take a few hours. You want it to be completely cold before you fill the pastries.

Glaze

Whisk together confectioners sugar and half and half until smooth and very thick. The mixture has to be able to spread on the cooled pastries without running off.

Assembly

After the tops and bottoms of the pastries have chilled, take them out of the fridge.  In a small bowl, whisk together the egg and cream for brushing on the dough.  One pan will be the top of the pastries and one pan will be the bottom.  Take your finger and go around each rectangle of the bottoms with the egg and cream mixture.  This will be the glue that will hold the pastry together and keep the blueberry compote from pouring out.  Poke about 6 to 8 holes in the pastry tops and brush them lightly with the egg and cream mixture.  Take your cooled blueberry compote and gently place a scant tablespoon right in the middle of each of the bottom pastries.  Remember that more isn’t better in this case, as the filling will spill out of the pastry if it’s too full.  It’s ok if a little comes out while you are putting them together.  Take each top and gently place it over the bottom filled with the blueberry mixture.  Using a fork, crimp all the way around the pastry to seal it closed.  It will take some time and being careful is a good thing here.  Pastry dough is a fragile thing and needs a lot of TLC!  Place the filled and topped pastries in the fridge while you preheat your oven to 350 degrees.  When your oven is ready, place the chilled pastries in your oven on a middle rack.  Bake for 12 minutes, then rotate the pan.  Bake for another 10 – 15 minutes.  The pastries should be a nice golden brown color and the bottoms should be completely done.  Take out of the oven and cool for 10 minutes before moving them to a baking rack.  Cool for at least 45 minutes to an hour before you glaze them.  I also added a few sprinkles for color.  Keep them in the fridge to stay fresh for several days, if they last that long!!!