Ah, it's April! Seriously, where has the time gone? Is everyone excited for Summer? My husband and I have started our garden planning, which I am very excited about. Last year, we sort of did a last minute decision to plant veggies in the garden that was already on the property when we bought the house. We didn't build a proper fence, so the deer had a field day in our garden. So, this year we are coming in full force. Raised beds and an 8-foot fence is in our near future! I hope we have better yields this summer. I can't wait to start preserving the veggies.
Lately, I have been into breakfast food. The cinnamon star bread is the start of several recipes to come. Scones and waffles are coming in the near future! But, for today, I just had to share these toaster tarts. These knock the socks off the store bought Pop Tarts. The crust is flaky and pastry-like. I filled a few with jam I had in the fridge, and the rest with cinnamon sugar. I would have to say the cinnamon-sugar filling was definitely my favorite. We had them for breakfast several days in a row! Definitely a rare treat, but so worth it.
These are definitely a little time consuming. But, I guarantee that you will not be disappointed. Next time, I think I will double the batch and put the extras in the freezer. Well, that is if there are any extras!
Yield: 9 tarts
For the crust
2 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
1 cup (16 tablespoons) unsalted butter, cut into 1/4-inch pieces
1 large egg
2 Tablespoons milk
For the filling*
1/2 cup brown sugar
4 teaspoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 large egg, to brush on pastry before filling
In the bowl of a food processor, pour in the flour, sugar and salt. Pulse a few times to incorporate the ingredients. Scatter the cut butter pieces over the top of the flour. Pulse until most of the butter is incorporated, but some large pieces are still visible. Pulse in the egg and milk and process just until the dough comes together.
Place the dough on the counter and divide in half. Shape each half into a rough 3x5-inch rectangle and wrap with plastic wrap. Refrigerate for at least 30 minutes. While the dough is chilling, whisk together the brown sugar, flour and cinnamon in a small bowl for the filling. Set aside.
Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Trim off the edges and discard.
Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width-wise; you'll have nine 3" x 4" rectangles.
Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of filling, sealing the dough well on all sides.
Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork seal again.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork. Sprinkle the tarts with cinnamon-sugar, if desired. Refrigerate them, uncovered, for 30 minutes, while you preheat your oven to 350°F.
Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. Once cool, if desired, whisk together a small amount of confectioners' sugar, milk, and vanilla extract until a thick glaze forms. Spoon over the cooled tarts and coat with sprinkles, if desired.
*Variation: Instead of brown sugar and cinnamon, fill the tarts with jam filling: Combine 3/4 cup of jam with 1 tablespoon cornstarch mixed with 1 tablespoon cold water in a small saucepan. Bring the mixture to a boil and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
Source: King Arthur Flour