Tuesday, April 6, 2010
Tasty Toaster Tarts
Pastry (Pate Brisee)
2 cups All purpose flour
1 T sugar
1 tsp. salt
1 cup (2 sticks) unsalted butter, cut into pats
1 large egg
2 T milk
1/2 cup brown sugar
1 tsp. cinnamon
4 tsp. flour
1 large egg, to brush on pastry before filling
Mix the filling ingredients, except for the egg, and set aside
3/4 cup Raspberry or Strawberry Jam
1 T cornstarch mixed with 1 T cold water
In a small saucepan, mix the jam with the cornstarch/water mixture. Bring the mixture to a boil and simmer, stirring for 2 minutes. Remove from the heat and set aside to cool.
Make the dough:
Dump the "shaggy" dough onto your bread board. You will do what's called frissage to incorporate the butter and create a flaky dough.
Frissage is a baking term, meaning to "smear". Using the heel of your hand smear the butter into the dough. This technique will create the flaky layers and a very tender crust.
Once you have completed this technique, the dough comes together easily into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.
Divide dough into two halves. Roll each half into a rectangle, 1/8-inch thick, and trim to a 12 x 9-inches. (Save dough scrapes to bake while your tarts are chilling.) Lightly score the rectangle into 3"x4" rectangles. You will have nine.
Place the first dough "sheet" on a piece of parchment and roll out the second disk the same way. Brush the dough, you have scored into 9 pieces, with the beaten egg. Place 1 tablespoon of filling in the center of each tart. Place the second layer of dough over the first one and cut through the score lines. Use a fork to press all around the edges. Place the tray in the refrigerator and chill another 30 minutes. Preheat oven to 350F-degrees. Place dough scrapes on a baking tray and sprinkle with cinnamon/sugar mixture. Bake 12-14 minutes, or until golden brown.
Bake toaster tarts for 20-30 minutes until golden brown. Mix a simple glaze of 1 cup confectioners' sugar and 1-2 T hot water. Spread onto the warm tarts. Yum, yum. Enjoy!