Low Sugar Blueberry "Pop Tarts" Ingredients:
Blueberry Jam
• 3 cups frozen blueberries • 1/3 cup water • 2 tablespoons unrefi ned coconut sugar • 1/4 teaspoon vanilla extract • 1 teaspoon fresh lemon juice
Tarts
• 3/4 cup white whole wheat fl our • 1 cup unbleached all purpose fl our • 1/2 teaspoon sea salt • 1 tablespoon unrefi ned coconut sugar • 3/4 cup unsalted butter, preferably grass fed • 1 large egg, preferably organic or pastured, lightly beaten • 2-4 tablespoon 2% organic milk • Turbinado sugar for sprinkling on tops of tarts, or other coarse sugar sprinkles
1. Line a baking sheet with parchment paper. Preheat oven to 375°.
2. For jam: Place blueberries, water, 2 tablespoons coconut sugar, and vanilla in a small saucepan and place on me- dium heat. Once the mixture comes to a boil reduce heat to a simmer. Simmer, stirring occasionally, using a wooden spoon to mash up blueberries, for 20-30 minutes or until mixture is thick like jam. Stir in lemon juice. Allow to cool.
3. For tart dough: In a large bowl, stir together both fl ours, coconut sugar, and salt. Cut butter into 1/2” pieces and using a pastry cutter, cut butter into fl our mixture until it resembles fi ne crumbs. Using a fork, stir in egg and mix it in evenly. Drizzle 1 tablespoon milk over mixture and mix in well with fork. Try to press mixture together. If it holds together well it is done. If it is still too dry to come together, add an- other tablespoon of milk. Knead dough until it comes completely together and roll into a ball. Cut the ball in half. Take each half and roll into a 3-inch log. Place each log on a piece of plastic wrap and gently press down to fl atten it a bit. Wrap each dough piece completely in the plastic wrap and chill for at least 20 minutes.
4. To make “Pop Tarts”: Place one piece of dough on a lightly fl oured work surface. Roll into a 12 X 8” rect- angle. Cut rectangle lengthwise into two equal pieces. Cut each piece crosswise into 4 pieces. You will have 8 - 4 X 3” rectangles of dough. Place 1 heaping table- spoon jam into center of 4 dough pieces and spread, leaving a 1/4” border. Brush edges of other dough pieces with milk and carefully place, milk side down, on top of jam covered pieces, gently pressing on the edges to seal. Using a fork, dock edges to seal and decorate. Brush tops with milk, then prick a couple of places with the tines of a fork. Sprinkle lightly with Turbinado sugar. Using a thin spatula, transfer to the prepared baking sheet. Repeat process with second piece of dough in plastic wrap.
5. Place baking sheet in oven and bake for 17-20 min- utes or until golden. Remove from oven and place on a cooling rack. Allow to cool for at least 5 minutes before serving.
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