I’m sharing a delicious breakfast tart that I make and my family devours. It’s a really simple recipe that you can make-ahead to have on hand for those rushed mornings. Just pull a few out of the freezer and pop them in the oven for about 15 minutes and your family will think you are superwoman. {Well, these small things make me feel like superwoman!}
Here’s how I make them.
Add flour, sugar, salt and butter into a large bowl.
With your hands, pinch the butter and the dry ingredients together until you have a mealy mixture.
Add chilled water about a tablespoon at a time until dough holds together.
Pour dough onto a lightly floured surface and gently turn the dough to form on ball.
Work quickly so your hands do not get the dough too warm.
Cut your dough into six even pieces.
Roll dough and trim to form a rectangle. It’s easiest to trim with a bench scraper, but you can also just use a kitchen knife.
Mix together your filling ingredients. Little Buddy’s favorite is brown sugar and cinnamon, so that’s what I’ll show you how to make in this example. We also love them with fruit fillings. I’ll share those with you another time.
Sprinkle a good amount of filling onto one side of the dough.
Fold one side of dough over the other side.
Press down on the three open edges to close the tart.
Prick holes in the top of the tart to allow heat to escape during cooking. This is a trick my Grandmother taught me when making tarts and pies.
Brush the top of the tart with melted butter. Sprinkle with raw sugar and bake at 350 degree oven for about 15 minutes until golden brown.
- 2 cups flour, self-rising
- ¼ cup sugar
- 1 teaspoon salt
- 8 tablespoons butter, chilled and sliced
- chilled water, a tablespoon at a time
- ¼ cup brown sugar
- 3 tablespoons cinnamon
- 3 tablespoons butter, melted
- raw sugar
- Preheat oven to 350 degrees.
- Pinch butter into flour, sugar and salt mixture.
- Add chilled water one tablespoon at a time until combined.
- Pour onto a lightly floured surface and turn dough into a disc.
- Cut dough into six equal pieces.
- Roll each piece to approximately ¼ inch thick.
- Trim to form a rectangle.
- Combine brown sugar and cinnamon and sprinkle about 2 tablespoons onto one end of the dough.
- Fold one edge of the dough over to the other, forming an enclosed tart.
- Close the open edges of the tart by pressing the dough together with a fork.
- Prick holes in the top of the tart to allow heat to escape.
- Brush tarts with melted butter and sprinkle with raw sugar.
- Bake in a 350 degree oven for approximately 15 minutes, until golden brown.
Enjoy!
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I recently made some similar treats, but with yeast dough, and with peanut butter & jelly inside. They were really yummy, especially warm!
Robin, these are so cool! My husband lives in another state and when he’s home I made batched of food for him to take back. I think he’d like these. I’ll definitely have to do a double batch because BabyGirl will want some too.
Thank you for sharing!
My absolute favorite flavor…and I love how grandma left you with some of her tricks; mine too. I feel like she is always with me when I’m baking!
Oh, these look perfect! And so much healthier than store-bought ones that are packed with preservatives and who knows what else. Love that they can be frozen ahead of time, too!
I love “make ahead” breakfast ideas — these look wonderful!!!
I make these all the time but just had an ah-ha moment…it never occurred to me to do brown sugar cinnamon!
It’s some really good stuff.
Wish I had some of these breakfast tarts in the freezer right now. The amount of fillings to try is endless too! xo
Girl these are simply amazing! I can’t wait to make them soon…you know like now
Must.Make.
Oh, you have to make these, Bridget. Kiddo would love them!
I have made these before and your are right, they are amazing. I love them
How did I miss these in October? YUM!
Would all purpose flour be ok instead of self rising flour?
I’ve been wanting to make homemade poptarts! Not that these beauties can be compared to poptarts but these look amazing. And I wouldn’t have thought of folding over the dough like you did. I would have just put another square on top but your method is FAR better:)