Created By: TheJamLab
Description
Make your own breakfast pastry tarts using fresh berries, cardamom, and vanilla paste. Homemade with your personal flare, you may never go back to the store-bought version again. Prepare the berry filling and pie dough a day ahead to save time!
Dough
- 3 Cups all-purpose flour
- 4 1/2 Tablespoons granulated sugar
- 1 Tsp. salt
- 1 Tsp. ground cinnamon
- 1 Cup (2 sticks) unsalted butter, cut into small cubes and chilled
- 3/4 Cup cold water
- 1/2 Cup ice cubes
- 1 Tbsp. apple cider vinegar
Filling
- 14 Ounces (about 2 cups) mixed Driscoll’s Raspberries, Blueberries, and Blackberries
- 1/2 Cup granulated sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. fresh lemon juice
- 1 Tsp. ground cardamom
- 1 Tsp. vanilla bean paste or vanilla extract
- 1/2 Tsp. salt
Egg wash
- 1 large egg
- 2 Teaspoons water
- 1 Tsp. granulated sugar
Icing
- 1 Cup confectioners’ sugar
- 1/2 Tsp. vanilla extract
- 2 – 3 Tbsp. whole milk
- Rainbow sprinkles
Dough
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PLACE 3 cups all-purpose flour into a large bowl.
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ADD 4 ½ tablespoons granulated sugar.
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ADD 1 teaspoon salt.
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Add 1 teaspoon ground cinnamon.
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WHISK to combine.
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ADD 1 cup (2 sticks) unsalted butter, cut into small cubes and chilled.
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CUT IN butter using a pastry blender or squeeze butter pieces with fingertips until pea-sized and coated in flour.
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SET ASIDE flour mixture.
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POUR 3/4 cup cold water into a medium bowl.
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ADD 1/2 cup ice cubes to chill mixture.
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ADD 1 tablespoon apple cider vinegar.
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STIR to combine.
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ADD 2 tablespoons water mixture to flour mixture and DISCARD any remaining solid ice.
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MIX using pastry blender or hands until water mixture is absorbed into dough.
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ADD another 2 tablespoons water mixture to flour mixture.
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MIX using pastry blender or hands until water mixture is absorbed into dough.
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CONTINUE ADDING water mixture to flour mixture, 2 tablespoons at time, just until dough comes together.
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ADD additional small amounts of cold water if necessary, just until dough comes together. Do not add more water than necessary.
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DIVIDE dough into 2 equal portions.
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PAT each dough portion into a rectangle about 5 inches by 6 inches.
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WRAP each dough portion tightly in plastic wrap.
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REFRIGERATE 1 hour.
Filling
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PLACE 14 ounces (about 2 cups) mixed berries into a medium bowl.
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ADD 1/2 cup granulated sugar,.
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ADD 1 tablespoon cornstarch.
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ADD 1 tablespoon fresh lemon juice.
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ADD 1 teaspoon ground cardamom.
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ADD 1 teaspoon vanilla bean paste or vanilla extract.
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ADD 1/2 teaspoon salt.
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STIR to combine ingredients.
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SET ASIDE berry mixture for 15 minutes.
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TRANSFER berry mixture to a saucepan.
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HEAT on medium high about 5 minutes or until mixture begins to boil.
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MASH berries with a potato masher until all berries are crushed.
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COOK another 7 – 8 minutes and STIR occasionally with a rubber spatula.
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SET ASIDE filling to thicken and cool to room temperature.
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CHILL berry mixture in refrigerator until needed.
Roll out dough
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LINE 2 baking sheets with parchment paper.
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REMOVE 1 dough portion from refrigerator.
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DUST a work surface lightly with flour.
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ROLL OUT dough to a rectangle about 10 inches by 15 inches and DUST dough surface and rolling pin with flour as needed to prevent sticking.
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TRIM edges of rectangle using a food-safe straight-edge and sharp knife to FORM a tidy rectangle with 90-degree corners.
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CUT dough into 12 small rectangles, each about 3 inches by 3 ½ inches.
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PLACE small rectangles onto 1 prepared baking sheet.
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CHILL in freezer 10 minutes.
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REPEAT steps with second dough portion to get a total of 24 small rectangles.
Egg wash
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CRACK 1 large egg into a small bowl.
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ADD 2 teaspoons water.
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ADD 1 teaspoon granulated sugar.
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WHISK until thoroughly combined.
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SET ASIDE egg wash.
Assembly
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PREHEAT oven to 375°F.
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REMOVE 1 tray of small dough rectangles from freezer.
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BRUSH surface of dough rectangles with egg wash.
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RESERVE and SET ASIDE 1 ½ tablespoons berry mixture for use in icing.
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SCOOP about 1 heaping tablespoon berry mixture onto center of each dough rectangle and LEAVE a 1/2-inch border around edges. (REFRIGERATE and SAVE any remaining berry filling for spreading on toast or topping ice cream.)
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COVER dough rectangles with remaining dough rectangles from freezer.
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SEAL tart edges gently by PRESSING lightly with fingertips.
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PRESS tart edges firmly closed using tines of a fork.
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CUT a small X into the top of each tart using a sharp knife.
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BRUSH tarts with egg wash.
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RETURN tarts to parchment-lined baking sheet.
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CHILL tarts in freezer 10 minutes.
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BUSH tarts again with egg wash.
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BAKE 25 minutes or until golden brown.
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TRANSFER to a wire rack to cool completely.
Icing
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PRESS reserved 1 ½ tablespoons berry filling through a fine mesh sieve into a small bowl and DISCARD seeds.
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ADD 1 cup confectioners’ sugar.
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ADD 1/2 teaspoon vanilla extract.
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ADD 2 – 3 tablespoons whole milk.
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WHISK to combine. Mixture should be thick.
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SPREAD about 2 teaspoons icing onto surface of each tart.
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DECORATE with sprinkles.
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SET ASIDE tarts until icing sets, about 30 minutes.
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SERVE immediately or place into an airtight container until serving.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |