BLUEBERRY POP TARTS WITH BLUEBERRY GLAZE

Makes 6-8
Pastry Dough:
8 1/2 ounces flour
1 tablespoon plus 2 teaspoons sugar
1 teaspoon salt
8 ounces cold butter, cut in cubes
2 egg yolks
1 1/2 ounces whole milk
FILLING:
1 pint fresh blueberries
3 tablespoons granulated sugar, or to taste
1/8 teaspoon salt 
Zest, juice of 1/2 a lemon
GLAZE:
10 ounces powdered sugar
3-5 tablespoons blueberries
1. In a mixer fitted with a paddle, combine flour, sugar, salt and butter, mixing until butter is the size of marbles. Combine yolks and milk; add to flour mixture all at once. Mix until dough barely comes together. Wrap in plastic wrap and chill for at least one hour.
2. Dust work surface with flour and roll dough out about 1/8-inch thick. Cut into 4-to-5-inch circles. Cover and chill.
3. For the filling: Combine blueberries, sugar, salt and lemon zest in a saucepan over medium heat. Stirring frequently, cook until thick and bubbly, 10-15 minutes. Add lemon juice. Let cool.
4. For the glaze, puree 3 t0 5 tablespoons blueberries until smooth. Strain through a sieve. Mix puree, a tablespoon at a time, into the powdered sugar until the glaze is thick but spreadable.
5. Preheat the oven to 325 degrees. Place half the pastry rounds on parchment-lined baking sheets. Place a heaping tablespoon of filling onto each round; wet edges with a little water. Top with remaining rounds, pressing edges to seal. Bake until golden brown, 15-20 minutes. Let cool
6. Spread glaze over each tart. Let set, then serve.

-Annette Picha, pastry chef, Tender Greens