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.
Combine light and flaky phyllo dough with the comforting warmth of blueberries for a truly divine dessert without the heavy flavor (and fat!) of traditional pastry desserts with this blueberry strudel recipe.
If you think your oatmeal has no place in the cold breakfasts of warm summer mornings, pull it back out! Cool and creamy overnight oats layered with frosty fruit purée is kind of like eating ice cream for breakfast, but with a lot less guilt.