Homemade Breakfast Tarts Recipes

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.

BREAKFAST TART WITH PANCETTA AND GREEN ONIONS

Steps:

• Special equipment: 9-inch tart pan with removable base
• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.
• Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
• In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.
• In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.
• Cut the tart into wedges and serve warm or at room temperature.
• Cook's Note: The tart can also be made using a 10-inch tart pan. Roll out the dough to an 11-inch diameter circle before placing it in the pan. Bake the filled tart for about 23 minutes until the filling is set.

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.