Grape Jelly Breakfast Tarts

Total Time:
2 hr
Prep:
1 hr 30 min
Cook:
30 min

Yield:
5 tarts
Level:
Intermediate

Ingredients
  • For the Tarts:
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons cold shortening, cut into small pieces
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/2 cup grape jelly
  • 1 large egg, beaten
  • 1/3 cup milk
  • For the Glaze:
  • 1 tablespoon granulated sugar
  • Juice of 2 oranges
  • 2 tablespoons orange liqueur (optional)
  • 3/4 cup confectioners' sugar
  • Grated orange zest, for topping
Directions
  • Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.)

  • On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick. Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes.

  • Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

  • Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool.

  • Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes. Remove from the heat and whisk in the confectioners' sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.

  • Photograph by James Wojcik


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    This recipe is featured in:

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