Make Breakfast Special with these Homemade Breakfast Tarts
Breakfasts during the week are so hurried that I try to make something special on weekends or when we have guests. These small tarts or hand pies are just the thing. The dough is made in the food processor so it is quick. Some people tell me that handling the dough takes practice, so I recommend that you try this recipe before you have guests. My family is always willing to taste my goodies–even if the crusts don’t turn out perfectly. They taste great!
Here are a couple of things you can do if you have trouble with the soft, gluten-free dough. Because of the nature of the soft dough, it becomes easier to handle if you refrigerate or freeze the dough a bit. Ten minutes can make it easier for you to handle. Also I often recommend rolling on floured plastic or a non-stick baking sheet. It is easier to move the pastry once it is cut. You can get your hand under the surface and peel off the dough. This makes it easier to keep the shape of the tart.
Practice, practice and more practice will make you a star at handling gluten-free dough products. Your family will be so pleased with your skills and with the goodies you make!
- 3 cups Baking Free™ gluten-free All Purpose Flour
- ½ teaspoon xanthan gum
- ½ cup granulated sugar
- ¾ teaspoons baking soda
- 4 teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons butter, cold and cut up
- ¾ cups buttermilk (I made mine with 1 cup almond milk and 2 Tablespoons lemon juice--set aside 5 minutes)
- ¾ cups strawberry jam or jelly (or any flavor you like)
- ½ cup confectioners sugar
- ¼ teaspoon vanilla
- 1 tablespoon milk
- drop of red food coloring
- Preheat oven to 425 degrees F. Prepare 2 baking sheets with parchment paper and set aside. In the food processor, pulse flour, sugar, baking powder, baking soda, xanthan gum and salt. Add butter and pulse until it looks like coarse crumbs. Through the tube add the buttermilk (only ¾ cup off what you have prepared). Mix until it comes together.
- Transfer the dough to a floured surface and divide in half. I usually use floured plastic wrap on my counter--it stays put and you can get the dough pieces up easily by moving the plastic wrap. Pat half of the dough into a rectangle. With a rolling pin roll the piece of dough into a piece 10 inches X 15 inches. Cut into 6 pieces, each 5 inches square or so. Place 1 tablespoon of jelly or jam on half of each square. Do not get jam on the edges! Fold the squares in half and seal edges with water and a fork. Prick the tops with the fork and place on baking sheet.
- Repeat Step 2 with other half of dough. You should make 10-12 tarts. Bake tarts for 10-12 minutes or until golden. Let tarts cool completely before glazing them.
- In medium bowl, mix together the confectioners sugar, vanilla, milk and food coloring. Add more sugar if too thin. Drizzle topping on the tops of the cooled tarts. Makes 10-12 tarts.