It is a frosty cold morning and a warm cinnamon pastry sounds wonderful. But it’s January and we are supposed to be eating better because of the indulgences of the holidays, right? So this is my slimmed down, smaller version of a recipe at kingarthurflour.com. Please don’t compare these to the store bought version because of the words pop tarts, these are buttery and flaky. Let’s drop the pop and call them Homemade Cinnamon Tarts.
2 cups flour
1 tsp sugar
1/2 tsp salt
4 Tbl cold butter, cut in pieces
1 egg, beaten, 1 Tbl reserved
3 Tbl water
1/4 cup brown sugar
1/2 tsp cinnamon
2 tsp flour
Stir together flour, sugar, and salt. Cut in butter until crumbly. Whisk together egg (minus 1 Tbl) and 2 Tbl water, mix into flour mixture. Add one more Tbl water if necessary to bring pastry together. Divide pastry in half. On well floured surface, roll each piece of pastry into a 8″x9″ rectangle (I have a ruler just for the kitchen, you can measure and cut the pastry with the ruler). Mark lines on one pastry piece for six rectangles, each 3″x4″ (see picture above).
Stir together filling ingredients, brown sugar, cinnamon, and flour. Gently brush reserved egg over the pastry piece with marked lines, and put cinnamon filling in center of each 3″x4″ rectangle. Place second piece of pastry over the top. Use ruler to press and cut into six individual tarts. Press around edges with fork and prick the top to vent. Place on silpat or parchment lined baking sheet. Place in refrigerator for 15 minutes while preheating oven to 350°. Bake for 20 minutes, or until lightly golden. Cool on pan.
One Year Ago: Cinnamon Graham Pecan Muffins
Two Years Ago: Cheesy Rice & Bean Dip