The wonderful thing about making homemade toaster tarts is that you can fill them with anything you like. Love cinnamon sugar? Go for it! Homemade Nutella? Yes, please. Or reach for your favorite jam or marmalade, which is what I often do for an easy morning pastry. Yield: 9 toaster tarts
INGREDIENTS FOR THE PASTRY
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 large egg
- 1 tablespoon apple cider vinegar
- 2–4 tablespoons ice water
- 1 large egg, whisked
INGREDIENTS FOR THE FILLING AND GLAZE
- ½ cup jam of your choosing
- 1 tablespoon flour
- ½ cup confectioner’s sugar
- 1–2 teaspoons half-and half
- Sprinkles, to decorate
TO PREPARE THE DOUGH
In the bowl of a food processor, add the flour, sugar and salt. Pulse quickly to combine. Add the cubed butter and pulse until pea-sized lumps of butter remain. In a small separate bowl, whisk together the egg and apple cider vinegar. Slowly add this mixture to the bowl of the food processor, pulsing to combine. The mixture will still be quite dry; add the ice water slowly until the mixture holds together when you squeeze it. Divide the dough in half and flatten each into a disk. Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.
Remove the disks from the refrigerator and roll out each piece on a lightly floured work surface into a rectangle about 1⁄8 inch thick, large enough that you can trim it to an even 9 by 12 inches. Repeat with the second disk of dough.
Cut each piece of dough into thirds so you form nine 3- by 4-inch rectangles. Lay nine of the rectangles on a greased or parchment-lined baking sheet — you will assemble them right there so you don’t have to transport.
In a small bowl, mix the flour into the jam to thicken it. This will prevent it from leaking out the sides of your toaster tarts. Place a heaping tablespoon of jam into the center of each rectangle, keeping about a .-inch of the perimeter free. Using a pastry brush, brush a thin line of egg wash around the perimeter of the rectangle. Place a second rectangle of dough on top of the first, and use your fingertips to press firmly around the edges, sealing the dough. Next, use the tines of a fork to press gently down around the edges, further sealing the pastry. Repeat with remaining tarts. Prick the top of each tart a few times with a fork, then refrigerate for 30 minutes to 1 hour before baking. During this time, preheat the oven to 350°F. Bake for 20 to 25 minutes, or until tarts are light golden brown. Cool completely.
TO GLAZE AND SERVE
Mix together the confectioner’s sugar with the half-and-half. The glaze should be spreadable but not runny. If too runny, add a little more sugar; if too dense, add a little more half-and-half. Spread a thin layer of glaze over each tart and decorate with sprinkles. Serve at room temperature.
If covered and kept at room temperature, toaster tarts will be good for up to 3 days. While I call them “toaster tarts,” they should not be toasted after they are glazed.