Berry Breakfast Tarts
Even though these are called "breakfast" tarts, they really can be enjoyed at any time of the day. It is a multi component recipe, but can be made several days ahead and assembled when ready to serve.
Berry Breakfast Tarts
Flaky Tart Dough
320 g all purpose flour (2 1/4 cups)
27 g cornstarch (1/4 cup)
226 g cold cubed butter (16 tablespoons)
1/2 tsp salt
1/2 tsp sugar
118 g ice cold water (1/2 cup)
Place flour, cornstarch, salt, sugar, and cold cubed butter in a mixing bowl fitted with the paddle attachment. Mix on low-medium speed for 2-3 minutes or until butter resembles the size of peas. Add ice cold water and mix until a dough forms. It will not take long for this to happen, the dough should not look fully combined, it is ok to see some dry spots and there should be small pieces of butter still visible. Press the dough lightly with your hands to make it come together. Wrap in plastic and chill dough for 1 hour.
*The dough can be made 2-3 days ahead and kept in the refrigerator, or up to 1-2 weeks in the freezer.
2 pints of blueberries (4 cups)
1 pint of strawberries (1 cup) cut into quarters
100 g sugar (1/2 cup)
16 g cornstarch (2 Tbl)
pinch of salt
Rinse both berries and remove the stems from the strawberries. Place in a medium size pot with the sugar and salt. Cook on medium heat for about 5 minutes or until berries are soft and blueberries start to burst. Mix cornstarch with a small amount of water and add to the cooking berries. Cook until thickened about 2 minutes. Chill the berry compote until ready to use.
*This recipe can also be made several days in advance and kept in the refrigerator. If any is left over it is also great on ice cream, pancakes, waffles, or mixed into yogurt!
120 g powdered sugar (1 cup)
22 grams milk (2 tablespoons)
Stir together powdered sugar and milk. Cover with plastic wrap and set aside until ready to use.
Berry Breakfast Tarts Assembly
Makes 9-12 breakfast tarts
Roll tart dough into approximately 10x8 inch rectangle. Cut 6 small rectangles from this piece of dough, each being about 3x4 inches. Brush some egg wash on the edges of each piece of dough, this will help seal the tarts so they do not open up in the oven.
Place about 1 full tablespoon of berry compote in 3 of the rectangles and seal with the other piece of dough, making sure to press on all four sides. With the edge of a fork, press around the edges. This is mostly for decoration but also helps really seal the two pieces of dough shut.
Repeat with remaining dough and berry compote.
Place tarts on a parchment lined sheet and brush with a light coat of egg wash. Bake at 350 degrees for 15-20 minutes or until tarts are a light golden brown.
Once cool, drizzle tarts with glaze.