Breakfast Tarts

Scratch this item off your grocery list -- these DIY breakfast tarts are even better than what you can buy in the store! Customize this yummy breakfast recipe with your favorite flavor of jam or jelly.

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Breakfast Tarts

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4.0 by 23 people

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  • Makes: 6 servings
  • Serving Size: 1 tart
  • Makes: 6 tarts
  • Prep: 25 mins
  • Bake: 17 mins 375°F
  • Cool: 5 mins

Breakfast Tarts

Directions

  1. For pastry, in a large bowl* stir together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir beaten egg into flour mixture. Using the 2 to 4 tablespoons milk, sprinkle 1 tablespoon of the milk over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the milk at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. If desired, cover with plastic wrap and chill until ready to use.
  2. Preheat oven to 375 degrees F. On a lightly floured surface, slightly flatten one pastry ball. Roll pastry into a 9x8-inch rectangle, trimming as necessary to form straight edges. Cut in half lengthwise to form two 9x4-inch rectangles; cut each in thirds crosswise to form three 4x3-inch rectangles. Repeat with the remaining pastry ball (you should have twelve 4x3-inch rectangles total).
  3. Spoon 1 tablespoon of the jam onto each of six pastry rectangles; spread to within 1/2 inch of the edges. Moisten edges with additional milk and top with the remaining pastry rectangles; press edges together with a fork to seal. Using a floured spatula, transfer filled pastries to a baking sheet. Brush tops with additional milk; prick with the fork.
  4. Bake for 17 to 20 minutes or until tarts are golden. Transfer to a wire rack; cool for 5 minutes. Drizzle with Vanilla Icing; serve warm.

From the Test Kitchen

*Tip:

If you prefer, use a food processor to prepare the pastry. In a food processor combine flour, sugar, salt, butter, and egg. Cover and process with on/off pulses until mixture is crumbly. Using the 2 to 4 tablespoons milk, add 1 tablespoon of the milk to food processor; cover and process with on/off pulses. Repeat adding milk, 1 tablespoon at a time, and pulsing until flour mixture forms a smooth ball. Remove from processor. Divide pastry in half; form halves into balls. If desired, cover with plastic wrap and chill until ready to use.

Vanilla Icing

Directions

  1. In a small bowl stir together powdered sugar, the 1 tablespoon milk, and the vanilla. Stir in additional milk, 1 teaspoon at a time, to reach drizzling consistency.

Nutrition Facts (Breakfast Tarts)

  • Per serving:
  • 496 kcal cal.,
  • 24 g fat
  • (15 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 93 mg chol.,
  • 421 mg sodium,
  • 64 g carb.,
  • 1 g fiber,
  • 32 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

23 Ratings
627 Days Ago
Hi, I'm Colleen from the Better Homes and Gardens Test Kitchen staff. You certainly can freeze these pastries. Wrap them well and freeze up to 2 months. I wouldn't use your toaster to reheat, though (might make a mess if they leaked). I would use your regular oven or a toaster oven. Or just thaw and eat on the go. Either way, they are delicious.
634 Days Ago
Being single, can these be frozen and heated up in the microwave?

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