This homemade twist on a childhood classic is a simple, delectable way to start (or finish!) your day on a good note!
By Kyla Eaglesham
Yields 9 large or 12 small tarts
2 cups (8 1/2 oz.) all-purpose flour
1 tbsp sugar
1 tsp salt
1 cup (2 sticks or 8 oz.) unsalted butter, cut into pats
2 large eggs
4 tbsp (2 oz.) milk
your choice of filling
royal icing
Make the dough: Whisk together flour, sugar and salt. Work in the butter with your fingers, a pastry blender or food processor until pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it. (If you've used a food processor, transfer the mixture to a large bowl.)
Whisk 1 egg and milk together; stir them into dough, mixing just until everything is cohesive (knead briefly on a well-floured counter, if necessary).
Divide dough in half (approximately 8 1/4 oz. each); shape each half into a smooth 3- x 5-in. rectangle. You can roll dough out immediately or wrap each half in plastic and refrigerate for up to 2 days.
Assemble tarts: If dough has been chilled, remove from refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece of dough on a lightly floured work surface and roll into a rectangle about 1/8 in. thick, large enough that you can trim it to an even 9 x 12 in. (Use a 9- x 13-in. pan, laid on top, as a guide.) Repeat this step with second piece of dough; set trimmings aside. (Tip: Sprinkle dough trimmings with cinnamon-sugar mixture; these have nothing to do with your toaster pastries, but it's a shame to discard them, and they make a wonderful snack. While the tarts are chilling (see below), bake trimmings at 350 F for 13 to 15 minutes, until golden brown.)
Cut each rectangle of dough into thirds to form 9 3- x 4-in. rectangles (18 rectangles total).
Beat second egg and brush over entire surface of half of rectangles. (These will be the "inside" of the tarts; the egg wash is to help glue the lid on.) Place a heaping tbsp of filling into centre of each rectangle, keeping a 1/2-in. perimeter bare. Place a second non-egg-washed rectangle of dough on top of the first; press firmly around the pocket of filling with your fingertips to seal dough on all sides. Press the tines of a fork along the edges of each tart.
Gently place tarts on a lightly greased or parchment-lined baking sheet. Prick top of each tart multiple times with a fork so that steam can escape, (Otherwise tarts will become billowy pillows rather than flat toaster pastries.)
Refrigerate tarts (they don't need to be covered) for 30 minutes, while oven heats to 350 F. (Tip: If you're making savoury tarts, brush tops again with egg wash and sprinkle with poppy or sesame seeds before baking.)
Remove tarts from fridge; bake for 20 to 25 minutes, until light golden brown. Cool in pan on rack.
Cinnamon Filling
Yields filling for 9 large or 12 small tarts
1/2 cup (3 3/4 oz.) brown sugar
1 to 1 1/2 tsp ground cinnamon, to taste
4 tsp all-purpose flour
To make cinnamon filling, whisk together sugar, cinnamon and flour.
Other fillings: Nutella or other chocolate-hazelnut paste, salted caramel, nut paste, etc.
Royal Icing
Yields icing for 9 large or 12 small tarts
2 cups icing sugar (sifted)
1/2 tsp cream of tartar
2 egg whites
10 mL lemon or lime juice
Combine ingredients in mixer with paddle attachment; blend very slowly at first then increase to medium speed for 5 to 7 minutes. (Add a couple of drops of food colouring for fun, if you like!)
Store in refrigerator for up to 2 weeks. Keep covered when not in use.
Baking beauty Kyla Eaglesham whipped up her first award-winning pie at the tender age of six. Now all grown up, the owner of Madeleines, Cherry Pie & Ice Cream serves near 30 mouth-watering varieties of sweet and savory pies (not to mention cakes and pastries!) at her adorable Toronto shop. Needless to say, this gal can bake. And lucky us, she regularly passes along some of her favourite recipes to us for our fans to enjoy!
