These breakfast tarts are a delicious treat for the morning!
Breakfast tarts is just a fancy name for a pop-tart. Do you have a thing for pop tarts? When I was younger I loved to eat them ( probably because it is like dessert for breakfast ). Did you know that you can make these from scratch? It is not even that difficult! You control the ingredients and can make them healthier for your family! With a straight forward dough, simple filling, and a bake time you can have your own pop- tart that taste way better than store bought. My husband loves to grab one of these in the morning when he is going to work super early and sometimes it makes breakfast for me easier with the kids when the day calls for a treat!
I love to bake. Homemade bread, rolls, cakes, muffins, and pies are definitely something I enjoy making for my family. If baking is not your thing do not try these because they truly are a bit time consuming! These are not hard to make, but take some time. It is definitely a project for when you have some baking time and are feeling domesticated. Make a batch and freeze them for later. You just need to reheat them in a toaster ( hence, the pop tart ). I know that if you just try it you will like them too! As I have been making these for a couple months now every week I can honestly say that as you make them they get easier and easier. Even though the instructions are long it does come together quite nicely.
Brown Sugar Cinnamon Breakfast Tarts
Note: My husband prefers these with brown sugar and cinnamon but feel free to use any jam if you prefer. Also make sure you flour your work surface real good or when you go to bake them they will stick and you will waste a breakfast tart ( I did that several times at first )
Ingredients for the dough
1 cup white wheat flour
1 cup unbleached all purpose flour
1 teaspoon salt
1 tablespoon sugar
3 oz cold cream cheese, cut into cubes
12 tablespoons cold unsalted butter, cut into cubes
2 tablespoons milk
Ingredients for the filling
4 teaspoons flour
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
Ingredients for topping
6 tablespoons of powdered sugar
2 tablespoons pure maple syrup
- To make the dough, place 2 cups flour, 1 teaspoon salt. and the sugar in a food processor and pulse to combine. Add the cream cheese and butter and pulse until the fats are incorporated but the mixture still looks rough and pebbly
- Whisk together 1 egg and the milk in a small bowl. Pour this into the food processor, then pulse until the dough comes together in a big clump.
- Generously flour the work surface. Dump out the dough on to the surface and form with your hands into a rectangle. Wrap the dough tightly into plastic wrap and refrigerate it until firm ( 1 hour to 1 day )
- When you’re ready to assemble the tarts, unwrap the dough and cut it in half widthwise to form two rectangles of equal. Rewrap one rectangles of equal size. make. Rewrap one rectangle and refrigerate it while you work with the other.
- place a large piece of parchment paper on the work surface. Generously flout it and a rolling pin. Place the dough in the center of the parchment and roll it into a 12 by 9 inch rectangle about 1/2 inch think, Use a sharp knife to trim the dough if you need to. Roll out the second piece of dough the same way.
- Use a sharp knife to cut each sheet of dough in half lengthwise, then in quarters widthwise: you should end up with eight 3 by 41/2 inch rectangles per sheet ( 16 total ). Put in the fridge to chill and firm up for about 10 minutes.
- Make the filling while it chills. Whisk 4 teaspoons of flour, brown sugar and cinnamon in a small bowl until combined.
- Take out the dough and generously flour a new piece of parchment for baking. Beat the remaining egg in a small bowl and brush some over half the rectangles. These are the bottoms of the tarts ( the egg will help keep the filling and top to stick ).
- Prick the other rectangles a few times with a fork, These will be the tops.
- Spoon a heaping tablespoon of fill into the center of each bottom rectangle ( leave a 1/4 inch border around the edges. Carefully place a top rectangle over each bottom and press the edges together with your finger to seal. Ensure and even seal by pressing the tines of a fork around the edges of each tart. Transfer to the fridge one last time for 15 to 30 minutes,
- While the tarts are chilling preheat oven to 350 degrees with a rack in the center position,
- Brush the tops of the tarts lightly with the remaining beaten egg. Bake for 20 to 25 minutes ( I don’t like mine deep golden brown so I tend to do 18 to 20 minutes )
- While the tarts are baking make the glaze. Whisk the powdered sugar, a pinch of salt and maple syrup in a small bowl until smooth. Let the tarts cool slightly, then drizzle the maple glaze over them before serving.
- You can store well wrapped tarts in a freezer bag up to 3 months and reheat frozen in the toaster when you want them.