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.

Prep Time:
25 mins
Bake Time:
17 mins
Cool Time:
5 mins
Total Time:
25 mins
6 tarts


  • 1 ¾ cup all-purpose flour

  • 1 tablespoon sugar

  • ½ teaspoon salt

  • ¾ cup butter

  • 1 egg, lightly beaten

  • 2 tablespoon milk

  • 6 tablespoon strawberry jam or jelly

  • Milk

  • 1 recipe Vanilla Icing

Vanilla Icing

  • 1 cup powdered sugar

  • 1 tablespoon milk

  • ¼ teaspoon vanilla

  • Milk


  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°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.

Vanilla Icing

  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.

    Breakfast Tarts
    Blaine Moats


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.

Nutrition Facts (per serving)

496 Calories
24g Fat
64g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 496
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 75%
Cholesterol 93mg 31%
Sodium 421mg 18%
Total Carbohydrate 64g 23%
Total Sugars 32g
Protein 5g
Vitamin C 1.8mg 9%
Calcium 35mg 3%
Iron 2mg 11%
Potassium 89mg 2%
Fatty acids, total trans 1g
Folate, total 74.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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