Grape Jelly Breakfast Tarts
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Granulated Sugar1 tsp
Salt1 cup
Grape Jelly1 large
Egg (beaten)1 cup
Milk3 cup
Sugar (confectioners')Directions:
1
Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined
2
Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds
3
Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter
4
Add 1/2 cup ice water and pulse once or twice, until the dough just comes together
5
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
6
(For quicker tarts, use refrigerated pie dough and skip this step
7
) On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick
8
Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife
9
Transfer to a parchment paper-lined baking sheet
10
Chill at least 15 minutes
11
Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around
12
Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles
13
Crimp the edges with a fork or use the toaster pastry press to seal
14
Chill at least 30 minutes
15
Meanwhile, preheat the oven to 400 degrees F
16
Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes
17
Transfer to a rack to cool
18
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
19
Remove from the heat and whisk in the confectioners' sugar until smooth
20
Let cool
21
Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes
22
Photograph by James Wojcik