Giant Triple Berry Lavender Pop Tart
User Reviews
5
Giant Triple Berry Lavender Pop Tart
Description
The recipe combines mixed frozen berries with lemon juice, sugar, cornstarch, and vanilla extract to create a thick, syrupy filling. Cooking the berries softens them and intensifies their flavors, while the lavender extract adds a subtle floral accent. The filling is spread on a puff pastry sheet pierced to prevent bubbling, then topped with another sheet, sealed, and baked until golden and crisp. A lavender glaze made with powdered sugar, vanilla, lavender extract, heavy cream, milk, and optional food coloring adds a colorful finishing touch along with sprinkles or edible lavender flowers. This generous tart offers a balance of tartness, sweetness, and floral hints within a buttery, flaky crust, suitable for dessert or an indulgent breakfast treat.
Ingredients
- 4 cups mixed frozen berries
- 2 tablespoon lemon juice
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 2 puff pastry sheets, thawed
- 1 egg lightly beaten for egg wash, large, plus 1 teaspoon water
lavender glaze
- 1 1/4 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lavender extract
- 2 tablespoons heavy cream
- 2 1/2 tablespoons milk
- Food Coloring light pink or purple, a drop
- Sprinkles for topping
- lavender flowers optional, culinary
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the berries, lemon juice, sugar and cornstarch in a saucepan over medium heat. If desired, you can add in ½ teaspoon dried culinary lavender flowers here if you have them! Heat the mixture over medium heat. Bring it to a boil then reduce it to a simmer and cook for 5 to 6 minutes. Remove from the heat and let it cool completely. It will be thicker and more syrupy as it cools. This will take about 30 minutes of hands-off time. Once it cools, stir in the vanilla extract. You can make it the day before too. Or you can even submerge the pot in an ice bath so it cools quicker.
- Place a sheet of the puff pastry on the parchment and pierce it all over with a fork. Spread the cooled fruit mixture over the sheet, leaving a 1-inch border. Brush the border with water. Place the other sheet of puff pastry carefully over top, lining it up with the bottom sheet. Use a fork to press the edges together and make them stick.
- Carefully poke a few holes in the top of the pastry with a fork. This is just so it doesn’t bubble up. If it does bubble up, it’s no big deal - you can just pierce the pastry once it comes out of the oven. Brush the entire top with the egg wash.
- Bake for 25 to 30 minutes. Remove the pan and let it cool slightly before glazing it. Slice and serve!
lavender glaze
- To make the lavender glaze, whisk all ingredients together until smooth. If it seems to thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it purple/pink!
User Reviews
Overall Rating
5
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