Mini Breakfast Tart Recipe 445 Food

HOMEMADE BREAKFAST TARTS

Steps:

• For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.
• Preheat the oven to 400 degrees F. Line two sheet pans with parchment.
• On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch).
• For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes.
• For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside.
• Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.

BREAKFAST TARTS

Steps:

• For the tart crust: Mix the flour, sugar, cardamom and salt in a food processor. Add the butter and shortening, and pulse until the mixture looks like coarse meal. Drizzle in the ice water and vanilla, and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap and form into a ball. Wrap and refrigerate until firm, about 1 hour.
• For the blueberry compote: While the dough is resting, place the blueberries, sugar and lemon juice in a pot and bring to a boil. Boil for 8 to 10 minutes. Remove from the heat and add the cornstarch and water, stirring to combine. Return to the heat and simmer until the compote reaches a thick, jam-like consistency, about 8 minutes.
• To assemble: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll out the dough to about 1/8-inch thick on a floured work surface and then cut into 4-by-3-inch rectangles using a pastry press or knife. Transfer to the prepared baking sheet. Place a heaping teaspoon of blueberry compote in the center of half of the rectangles and brush the edges with beaten egg. Top with the remaining rectangles and seal using a fork or dough crimper.
• Bake the tarts for 10 minutes. Remove from the oven and brush the tops with milk. Return to the oven for another 10 minutes, until golden brown.

APPLE MINI TARTS

Steps:

• Preheat oven to 375 degrees.
• Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
• For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
• Spoon apple filling into 12 crusts.
• For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
• Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

MINI BREAKFAST TART RECIPE - (4.4/5)

Steps:

• Make the dough: In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 Tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass. Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days. Press the dough into six 4-inch tart pans. Refrigerate for at least 1 hour. Preheat an oven to 400°F. Line the tart shells with parchment paper or aluminum foil and fill with pie weights. Bake until the shells are set and the paper does not stick when lifted, 8 to 10 minutes. Remove the paper and weights and continue baking until the shells are golden, 5 to 7 minutes more. Transfer the pans to a wire rack and let cool completely, about 20 minutes. Line the bottom of each tart shell with 3/4 oz. ham and sprinkle with 1 tsp. green onions. Crack an egg into the center, pour 1 tsp. cream over the egg and sprinkle with 2 tsp. cheese. Bake until the whites are set and the yolks are cooked, about 15 minutes. Transfer the pans to a wire rack and let cool for 3 minutes. Using a pot holder, carefully turn each pan over and tap the bottom to release the tart. Set the tarts on individual plates. Garnish each tart with a pinch of pepper and serve immediately. Serves 6.

BACON AND EGG BREAKFAST TARTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
• Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
• Bake until eggs are soft cooked, about 15 to 20 minutes.