the tart of a beautiful friendship

Sometimes you make lemon curd and then it is all you can think about. Your friends have probably heard more about this lemon curd than you realized you could share.

Also, you may love Pop-Tarts but that doesn't come up as much.

Eventually, there will come a time when your friends meet your current infatuation. It should probably include some pastry.

And, if you like it then you should put a sprinkle on it.

Homemade Pop Tarts

(from Cake Spy)

Crust

• 1 1/2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened and cut into cubes
• 3 tablespoons cold water

Filling

• lemon curd (recipe follows)
• blueberries

Icing

• 1 cup confectioners' sugar, sifted
• milk

1. Preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.

2. Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or your impeccably clean hands. Blend until the mixture is fairly coarse. Add the water, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.

3. Place dough on a lightly floured surface and roll into a rectangle, about 1/8 inch thick. Cut out rectangles approximately the size of business cards.

4. On half of the rectangles, place a spoonful of the curd in the center and top with berrys.

5. Place the remaining rectangles of dough on top of the ones with jam. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. I also poked the top of each with a fork, to vent them.

6. Place the tarts on your prepared baking sheet, and bake for 7 to 8 minutes, or until light golden on the edges. Remove from the oven and let them cool completely.

7. While the tarts cool, prepare your icing; make sure it is fairly thin but not so thin that it will just drip off. Once the pop tarts are cool, drizzle it on top. Garnish with sprinkles.

Lemon Curd

• 3 eggs
• 3/4 cup white sugar
• 1/2 cup fresh lemon juice (2-3 lemons)
• 1/4 cup unsalted butter
• 1 tablespoon lemon zest

1. In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.