Berry Breakfast Tarts

With Pink Vanilla Glaze

Makes 12 Breakfast tarts

Pop a handmade raspberry tart in the oven for a gourmet riff on the toaster favourite.

INGREDIENTS

3 cups all-purpose flour

1/4 cup granulated sugar

4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

10 tbsp. butter, cut up and cold

3/4 cup plus 2 tbsp. buttermilk

3/4 cup raspberry or strawberry jam

1 cup. confectioners’ sugar

1/2 tsp. vanilla extract

1 tbsp. plus 1 tsp. milk

Red food colouring and coarse sugar, if desired

DIRECTIONS

  1. Preheat oven to 225 degrees C. (200 degrees C. Fan Forced) In food processor, pulse flour, granulated sugar, baking powder, baking soda and salt. Add butter; pulse until mixture resembles coarse crumbs. Transfer to large bowl; stir in buttermilk until dough comes together.
  2. Transfer to lightly floured surface; divide dough in half. Roll 1 piece dough into 15″ by 10″ rectangle; cut into six 5-in squares. Spread 1 tbsp. jam on half of each square; moisten squares’ edges with water. Fold pastry over filling; with fork, seal edges. Prick pastry all over. Transfer tarts to large baking sheet. Repeat with remaining dough and jam.
  3. Bake tarts 10 to 12 minutes or until golden. In medium bowl, stir confectioners’ sugar, vanilla, milk and food colouring, if using. When pastries are no longer hot, drizzle glaze over tops and sprinkle with sugar if using.

TO SERVE

Perfect on their own or served with a teaspoon of raspberry jam and hot coffee.