At work we got into the discussion about the role of Pop-Tarts (Kellogg’s food item) in the American food systems. That sounds high brow, I’ve actually talked about the Pop-Tart Index as it relates to natural disaster, but we really were talking if we eat/buy them or not. Not too many opinions are in the middle is the takeaway, FYI.

I mentioned that I make tarts and one person was incredulous-she’s a pro Pop-Tarter. I asked what flavor she’d like to see and well here they are.

FILLING

1 quart blueberries

1 cup sugar

1/2 cup water

1 lemon, zest and juice

CRUST

3 cups flour

1 1/2 cup butter, cold grated

1 1/2 tablespoon sugar

1 1/2 teaspoon salt

1 egg

1 egg yolk

1/4 cup milk

ICING

2 cups confectioner’s sugar

1/2 teaspoon vanilla

2 teaspoon milk

color and sanding sugar

In a pot combine the blueberries, sugar, water, zest and juice. Cook down until thick, stirring regularly. Cool.

In a large bowl combine flour, salt and sugar. Add the grated butter and rub into the flour mixture. Add eggs and milk. Add more milk if necessary. Your dough should barely be moist enough to hold together. Divide in half, wrap in cling film, chill/rest 30 minutes.

Roll between 2 pieces of parchment paper to 16x12 inches. Cut into 16 4x3 inch rectangles. Set in the refrigerator. Roll the other half the same way and size and cut like first sheet. Fill the pocket with fruit filling about 2 teaspoons each. Don’t over fill however try to get the filling to the corners, but leave the perimeter empty of filling. Moisten the perimeter with water and top with a rectangle of dough. Push the edges together with a fork and dock the top of the tart a few times. Repeat until all 16 are made.

Bake 20 minutes at 350 degrees. Cool 10-15 minutes before icing the tops

Mix the icing being sure to add no more milk then necessary to get a thick spreadable consistency. Spread on the still warm tart and immediately sprinkle with sugar before moving to the next tart. The icing gets a skin pretty quickly.