Lemon Poppy Seed Tarts with Blueberry Maple Drizzle
If you’re hooked on sugar-filled breakfast tarts from a package, consider this an intervention. We’ve created the ultimate replacement using whole-grain flour, a lemon and poppy seed filling and a lightly sweet blueberry drizzle – simply freeze and reheat for breakfast, snacks or even dessert.
2 cups whole-wheat pastry flour, plus additional for dusting work surface
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil
2 tsp apple cider vinegar
1 1/2 tbsp lemon zest, plus ½ cup fresh lemon juice
1/3 cup pure maple syrup
2 1/2 tbsp tapioca starch
1 tsp poppy seeds
1/2 tsp pure vanilla extract
1 cup blueberries (fresh or frozen and thawed)
1/2 cup raw unsalted cashews
1/4 cup pure maple syrup
1 tsp pure vanilla extract
Prepare dough: Preheat oven to 375°F. In a medium bowl, combine flour, baking powder and salt; cut in coconut oil. In a small bowl, whisk together vinegar and 1/3 cup water. Slowly add wet to dry ingredients and knead until a dough has formed. If dough is too dry and won't hold together, add up to 2 tsp more water. Cover with a towel; set aside 10 minutes.
Meanwhile, prepare filling: To a small saucepan, add all filling ingredients and whisk until smooth. Set on medium heat and whisk until filling mixture becomes thick, about 2 to 3 minutes. Remove from heat and set aside.
On a floured surface, roll dough into a large square, about ¼ inch thick. Cut into 18 3½ x 2½-inch rectangles. Transfer 9 rectangles to a parchment-lined baking sheet. Add 2 tsp filling to center of 1 rectangle. Brush water on edges of rectangle; top with a second rectangle. Press edges together and pinch using the tines of a fork. Repeat with remaining rectangles. Stir 1 tsp warm water into remaining filling; brush over tops of pastries. Bake for 18 to 20 minutes, until golden brown.
Meanwhile, prepare drizzle: In a high-powered blender or food processor, add all drizzle ingredients. Process until very smooth, 4 to 5 minutes. Drizzle over tarts. (TIP: If freezing tarts, let them cool before drizzling.)
Freeze and Reheat: Wrap tarts individually in foil, place in a freezer bag and freeze. To reheat, remove foil and bake at 350°F for 18 to 20 minutes until warmed through.
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