Wild Blueberry (Toaster or Pop) Tarts

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For the dough:
1 1/4 cups whole wheat pastry flour
1 tablespoon coconut sugar
1/2 teaspoon salt
5 tablespoons cold butter, cut into small cubes
3 tablespoons plain Greek yogurt
1/4 cup milk (dairy or unsweetened almond or coconut milk)

For the filling:
1 cup frozen Wild Blueberries
3 tablespoons coconut sugar
1 tablespoon chia seeds
1 tablespoon lemon juice

For the glaze (optional):
2 tablespoons Wild Blueberry juice (from thawed berries)
1/2 cup organic powdered sugar
  1. For the dough, combine the flour, coconut sugar, and salt in the bowl of a food processor.
  2. Add the cold butter and pulse a few times until mealy. Whisk the yogurt and milk together in a small bowl; add to the food processor and pulse a few more times until the dough comes together. Pat the dough into a ball and refrigerate for about 30 minutes.
  3. Meanwhile, combine all of the filling ingredients in a pot. Cook over medium heat for 5-7 minutes, until thickened. Let cool.
  4. Heat oven to 350 degrees. Roll the dough out into a 1/4-inch thick rectangle. Cut into 12 rectangles.
  5. Place 6 rectangles on a parchment-lined baking sheet. Divide the filling evenly between the rectangles and spread, leaving about 1/2-inch on all edges.
  6. Add the remaining rectangles on top and press the edges together. Crimp the edges together with a fork to seal, then poke a few holes in the top of each tart.
  7. If you want to skip the glaze, brush each tart with beaten egg and sprinkle with coconut sugar.
  8. Bake tarts for 18-20 minutes, until edges are golden brown.
  9. If you want to use the glaze, whisk together the glaze ingredients and drizzle over the tarts. Let dry.