Berry and Wildflower Pop Tarts

Kayla Lobermeier's recipe for homemade pop-tarts with a mixed berry filling, white chocolate glaze and edible flower topping.

Course Afternoon Tea, Dessert, Snack

Servings 9 tarts

In a medium bowl, whisk together the flour, sugar and salt. With a pastry blender or fork, cut in the cubed butter until it resembles coarse crumbs about the size of a pea, about 4 minutes. Spoon the cold water over the crumbs, stirring in only about 1 tbsp at a time, until the dough begins to come together. It may be a bit crumbly, so it will have to be kneaded with your hands. Try to touch it as little as possible to prevent the butter from melting. When most of the dryness is gone and the dough holds together on its own, it is ready.
Shape the dough into two discs and wrap them in plastic wrap. Refrigerate the dough for at least 1 hour before shaping.
Bring the dough out of the refrigerator and let it sit on the counter for about 10 minutes to soften slightly. On a lightly floured surface, roll out one of the dough discs into a 10 x 20 inch (25 x 50 cm) rectangle. With a sharp knife, slice the rectangle into two 5 x 20 inch (13 x 50 cm) halves. Then, slice into about nine 5 x 3 inch (13 x 8 cm) rectangles. Trim off any rough edges so that the rectangles are perfectly square. Repeat with the other half of the dough until you have 18 rectangles total. Lay the pieces of dough onto a large baking sheet lined with parchment paper and pop them into the refrigerator for 35 to 40 minutes to chill the butter.

In a large saucepan, bring the strawberries, blueberries, raspberries, sugar, lemon juice and lemon zest to a boil and cook for 8 to 10 minutes. Stir and boil the jam, lowering the heat to about medium, until it begins to thicken and runs off of a tilted spoon in a single sheet rather than a quick drizzly stream. You can also test the doneness of the jam if it has reached a temperature of 220°F (105°C). Remove the pan from the heat and let the jam cool until it is comfortable to the touch.
Preheat the oven to 375°F (191°C). Remove the tart dough from the fridge and bring the baking sheet to the countertop. Spoon about 2 tbsp of jam onto the middle of one of the pieces of tart dough. With a second piece of tart dough, cover the jam and crimp the edges together with the tines of a fork. Repeat with the remaining jam and tarts. With the tines of the fork, poke about four sets of holes into the tops of the pop tarts to let air escape.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the egg wash all over the tops of the pop tarts. Bake the pop tarts for 25 to 30 minutes, or until they are a deep golden brown and the filling inside is bubbly and hot. Let the pop tarts cool completely before icing.

Bring a small saucepan of water to a simmer on the stovetop. Place a small heat-safe bowl over the simmering water and add in the white chocolate chips and coconut oil. Stir until all of the chocolate is melted and the oil has blended well with the chocolate, 3 to 4 minutes. Remove the bowl from over the saucepan and onto the countertop. If using, stir in the food colouring until your desired colour is reached.
Place the baked pop tarts on a wire cooling rack situated over a baking sheet lined with parchment paper to catch any chocolate drippings. Pour the White Chocolate Coating evenly over each of the tops of the pop tarts. While the chocolate is still warm, sprinkle it with the dried lavender and dried calendula. Let the chocolate harden before serving.
To store, keep the pop tarts at room temperature in an airtight container for 4 to 5 days.