Mini Blueberry Pop-Tarts
Ingrédients
For the organic wild blueberry jam
250 mL (1 cup) 100% pure unsweetened organic wild blueberry juice
20 g (1/2 cup) sugar
1 package whole dried wild blueberries
60 g (1/4 cup) chia seeds
For the miniature pies
250 g (½ lb) homemade or store-bought pie crust (1 layer) – see note
1 egg
15 mL (1 tbsp.) water
For the icing
250 mL (1 cup) powdered sugar, sifted
30 mL (2 tbsp.) Patience Fruit & Co 100% pure unsweetened organic wild blueberry juice
Organic whole dried wild blueberries (Patience Fruit & Co) for the garnish
This year at Easter, we’re trying this different dessert, which isn’t chocolate-based. We’re baking miniature Pop-Tarts with the kids. It’s guaranteed fun (with some minor messes, for sure), but you’ll have tons of great memories to share!
This “ultra blueberry” recipe features both our organic whole dried organic blueberries and our 100% pure unsweetened organic wild blueberry juice. They will provide the natural, pronounced taste of blueberries, but you could also use them to colour your icing. It’s up to you!
Les étapes
For the organic wild blueberry jam :
In a small saucepan, bring blueberry juice and sugar to a boil. Add organic whole dried wild blueberries, reduce heat to medium-low and cook 5 minutes. Add chia seeds, mix and let cool completely. Grind with an electric mixer.
For the organic wild blueberry jam :
In a small saucepan, bring blueberry juice and sugar to a boil. Add organic whole dried wild blueberries, reduce heat to medium-low and cook 5 minutes. Add chia seeds, mix and let cool completely. Grind with an electric mixer.
For the miniature pies:
Place the rack in the centre of the oven. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper (or a reusable baking sheet).
For the miniature pies:
Place the rack in the centre of the oven. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper (or a reusable baking sheet).
On a floured work surface or between two sheets of parchment paper, using a rolling pin, roll out the dough to a 2-3 mm (⅛ in) thickness.
On a floured work surface or between two sheets of parchment paper, using a rolling pin, roll out the dough to a 2-3 mm (⅛ in) thickness.
Using a knife, form small rectangles, about 5 cm x 7 cm (2 x 3 in.) in size. If there are any scraps left over, roll them into a ball and roll out the dough again to make more rectangles.
Using a knife, form small rectangles, about 5 cm x 7 cm (2 x 3 in.) in size. If there are any scraps left over, roll them into a ball and roll out the dough again to make more rectangles.
Place 9 rectangles on the baking sheet. Set aside the remaining 9 rectangles.
Place 9 rectangles on the baking sheet. Set aside the remaining 9 rectangles.
In a bowl, whisk together the egg and water. Using a finger, moisten the outline of the rectangles on the baking sheet. Then, using a small ice cream scoop, place 15 mL (1 tbsp.) of organic wild blueberry jam. Place the remaining rectangles on top of the rectangles with the jam. Using a fork, lightly crush the edges.
In a bowl, whisk together the egg and water. Using a finger, moisten the outline of the rectangles on the baking sheet. Then, using a small ice cream scoop, place 15 mL (1 tbsp.) of organic wild blueberry jam. Place the remaining rectangles on top of the rectangles with the jam. Using a fork, lightly crush the edges.
Bake miniature pies for 12 minutes or until golden brown. Let cool completely on a rack.
Bake miniature pies for 12 minutes or until golden brown. Let cool completely on a rack.
For the icing :
Meanwhile, in a small bowl, stir together icing sugar. *It is at this stage that you can add a few teaspoons of blueberry juice, if you want blueberry-coloured icing.For the icing :
Meanwhile, in a small bowl, stir together icing sugar. *It is at this stage that you can add a few teaspoons of blueberry juice, if you want blueberry-coloured icing.Using a knife, spread icing on mini tarts, then top with dried blueberries.
Using a knife, spread icing on mini tarts, then top with dried blueberries.
Recommendations
To make your own pie crust
In a food processor, place 500 mL (2 cups) of all-purpose flour and 180 mL (3/4 cup) of cold, diced salted butter. Mix for a few seconds at a time until the butter is the size of peas. Add 125 mL (1/2 cup) of milk and stir again until dough just begins to form. Add milk as needed 15 mL (1 tbsp.) at a time. Remove the dough from the food processor and form two discs. A disc can be frozen directly. When you want to use it, let it thaw in the refrigerator overnight.