Mixed Berry Compote

1. Into a medium non-reactive saucepan, add the berries, sugar and lemon juice. Cook under medium high heat stirring occasionally until the berries have broken down and reached a thick jam-like consistency (20-30 minutes).
2. Allow compote to cool in pan before transferring to a sanitized glass container. If short on time, use your favorite store-bought jam.

Whole Wheat Pastry Dough

1. In a medium sized mixing bowl, add and whisk to combine the flours, sugar, and salt. Using the tip of your fingers or a pastry cutter, incorporate butter into flour mixture until you have pea-sized pieces of butter.
2. Add and mix in the cold buttermilk one tablespoon at a time just until the dough comes together.
3. Transfer dough onto a clean surface and shape into a rectangle. Wrap in plastic wrap and refrigerate pastry dough for at least one hour.
4. Line a large baking sheet with parchment paper and place the heavy cream in a small bowl. Set both aside.
5. Cut prepared dough in half. Place one of the halves back in the fridge and transfer the other half of dough onto a clean surface lightly dusted with flour.
6. With a rolling pin, roll out pastry dough into a long rectangular shape (about 20” x 10”) and cut into eight equal rectangles.
7. Spoon and lightly spread (1) tablespoon of the compote into the center of (4) of the cut pastries leaving a border around the edges.
8. With a pastry brush, brush heavy cream around the edge of the pastries and cover with the remaining four pieces of cut pastries.
9. Use a fork to crimp the edges and to poke holes along the top surface of the pop tarts, transfer to prepared baking sheet. Repeat process with the second half of dough. You should end up with (8) pop tarts.
10. Preheat oven to 400F. Place pop tarts in the freezer for 30 minutes to allow the butter to firm back up. This will result in a flakier crust as the pop tarts bake.
11. Brush the tops of pastries with the remaining heavy cream and bake for 20-22 minutes or until golden brown, rotating the baking sheet halfway through baking time.
12. Transfer pop tarts to cooling rack to cool before icing. 

Mixed Berry Icing

1. In a medium mixing bowl, sift together the powdered freeze-dried berries and sugar. Discard any residual clumps.
2. Whisk in heavy cream, one tablespoon at a time until a pourable consistency is achieved. You may not need to use all of the heavy cream; however, if you need to add more than what the recipe calls for, start by adding 1 teaspoon at a time until desired consistency is achieved.

Assembly

1. Lightly pour glaze over cooled pop tarts and sprinkle with crushed freeze-dried berries, if desired.