Chef Greg Ellis of Chicago’s 2 Sparrows strikes a chord with this play on a childhood favorite, Pop-Tarts. It's great for breakfast or dessert, and he uses fresh blueberries to fill a crumbly, buttery crust.
Mix flour, sugar, and salt together in bowl of an electric mixer fitted with a paddle. Add butter and mix on medium speed until butter is pea-sized. With mixer running on low speed, add ¼ to ½ cup water slowly, just until dough comes together. Continue to mix dough at medium speed for 3 minutes. Flatten dough and wrap in plastic wrap. Refrigerate dough for at least 2 hours before rolling out.
Roll out dough to 1/8 inch thick. Cut dough into ten 6- by 5-inch rectangles. Using a fork, poke each rectangle several times.
Fill a plastic bag with your favorite blueberry preserves and cut off a small amount of the corner. With the dough rectangles laying horizontal, pipe the preserves on ½ of the rectangle, leaving ½-inch edge of dough around all sides. Brush egg wash around the filling and fold the other half of the dough on top. Press the dough down to seal edges.
Using a fork, go around all edges pressing down to make sure no filling will leak when the tarts bake.
Preheat the oven to 375 degrees.
Place pop tarts on a parchment-lined cookie sheet. Lightly score tops with an “X” so pop tarts do not balloon in the oven. Brush tart tops with egg wash and bake for 12 to 15 minutes, or until golden brown on top.
Mix powdered sugar and lemon juice. Drizzle 2 tablespoons of glaze on each pop tart. Garnish with the lemon zest.