Spiced Lamb Pop Tart, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart

For the Spiced Lamb: In a small sauté pan over medium flame, heat oil.  Add onions and garlic; sweat until fragrant.  Remove from heat; let cool.  Transfer alliums to the bowl of a stand mixer fitted with a paddle attachment.  Add lamb, pork fat, jalapeño, pistachios, parsley, salt, pepper, cinnamon, allspice and nutmeg; knead by hand until just incorporated.  Freeze 15 minutes, then mix on medium speed until the mixture comes together.  Be careful not to over mix.  Set aside. 

For the Blackberry-Chile Jam:  In a mixing bowl, combine blackberries, sugar, lemon peel and chile flakes.  Cover with plastic wrap; let sit at least 2 hours at room temperature.  Once macerated, transfer mixture to a saucepan over medium-high heat.  Bring to a boil, then reduce heat and let simmer 15 minutes.  Transfer to a blender; purée on high speed.  Slowly steam in aji panca purée.  Adjust seasoning with salt and lemon juice as needed.  Blend until smooth; strain and transfer mixture to an airtight container.  Reserve.

For the Lamb Filling:  In a sauté pan over medium heat, cook 1 pound Spiced Lamb until browned.  Break up any large chunks that form.  Strain and transfer to a large mixing bowl.  Add cheese, ramps and 1/4 cup Blueberry-Chile Jam.  Stir until mixture is fully combined and cohesive.  Set aside. 

For the Turmeric Dough:  In a food processor, pulse flour, salt, sugar, turmeric and a pinch of chile flakes until well combined.  Add butter; pulse in 2-second intervals until a coarse, sand-like texture is achieved.  Add egg and milk until dough reaches desired consistency.  It should be loose and crumbly.  Transfer dough to a floured work surface; gently knead into a ball, being careful not to overwork.  Wrap dough in plastic wrap; refrigerate 30 minutes.

To Assemble and Serve:  Weigh Turmeric Dough; divide into two equal portions.  Roll one portion into an 8-by-10-inch rectangle, about 1/8-inch thick.  Cut into 8 equal rectangles.  Repeat the process with the second portion of Turmeric Dough.  Place 2 ounces Lamb Filling into the center of each rectangle.  Gently spread to cover the dough, making sure to leave a small border around the edges.  Brush edges with egg wash.  Place 1 rectangle on top of another, repeating the process until 8 sealed pop tarts are formed.  Crimp edges with a fork, then poke small holes on the top of each pastry to allow for steam to release.  Transfer pop tarts to a parchment-lined sheet tray; refrigerate 30 minutes.  Brush pop tarts with egg wash and sprinkle with raw sugar.  Bake 25 minutes at 375°F, or until golden brown.  Let cool, then drizzle with Blackberry-Chile Jam.