- % Daily Value*
Total Fat13.43g 17%
Saturated Fat7.788g 39%
Total Carbohydrate22.68g 8%
Dietary Fiber0.5g 2%
Total Sugars9.7g 19%
Vitamin A471mcg 52%
Vitamin C0.7mg 1%
Flaky Butter Crust
- 1 cup cold unsalted butter
- 2 cups all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 3 to 5 tbsp. ice water
- 3/4 cup Florida Orange Juice Marmalade
- 1 flaky butter crust
- 1 cracked egg in 1 medium sized bowl
- 1 tbsp. cold water
- All-purpose flour for dusting
- 1 cup mascarpone
Flaky Butter Crust:
1. Cut the butter into ½ inch pieces and place them in the freezer until frozen.
2. Combine the flour, sugar, and salt in a food processor and pulse a few times to mix. Add the frozen butter pieces and pulse in the processor until the mixture forms small size clumps.
3. Add ice water 1 tablespoon at a time to the dry mixture and pulse to combine. Only add enough water for the dough to become sticky.
4. Sprinkle flour on your work surface and scoop the dough out of the food processor onto the work surface. Begin gathering the dough into a mound and kneading it a few times to smooth it out.
5. Divide the dough in half and gently pat and press each half into a circle about 1 inch thick. Wrap both circle pieces of dough in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
1. Preheat the oven to 375 degrees F.
2. Line two baking sheets with parchment paper.
3. In a small bowl, whisk together egg and water.
4. Lightly flour a clean work surface.
5. Remove one of the dough circles from the refrigerator, unwrap it, place it on the floured work surface and flour the top of the dough lightly.
6. Roll out the dough into a rectangle that measures around 9 by 12 inches. The dough should be about 1/8 inch thick.
7. Using a knife or a pastry wheel, trim off the edges and cut the dough into 3-by-2-inch rectangles, saving the trimmings.
8. Transfer the rectangles to a prepared baking sheet and space them about 1 inch apart.
9. Gently brush half of the rectangles with 1 tablespoon of the mascarpone, starting from the center and stopping within 1/4 inch of the edge on all sides. Top the mascarpone with 2 teaspoons of our Florida Orange Juice Marmalade.
10. Using a brush or your finger, dampen the edge of the prepared rectangles using the egg wash.
11. Carefully place a dry rectangle on top of a prepared rectangle, and press to seal the edges together.
12. Repeat with all rectangles, then crimp the edges with a fork.
13. Using the fork tines, puncture the top layer of the pastry a few times.
14. Refrigerate uncovered for at least 15 minutes or up to 2 hours.
15. Repeat the rolling, cutting, filling, and crimping with the second half of the dough and use the dough scraps to make a few more pastries. Only re-roll the dough once or it will not bake well. You should have approximately 16 breakfast tarts total.
16. Bake the pastries until they are golden brown on the sides and the top, about 20 minutes.
17. Remove from the oven and immediately move the pastries onto the baking rack. Let the pastries cool for at least 30 minutes before serving.
18. The fully cooled baked breakfast tarts can be kept in an airtight container at room temperature for up to 24 hours or frozen for up to 3 months.
Helpful Tip: Freeze your breakfast tarts for future use. Simply reheat in a 375 degree F oven for about 12 minutes when ready to serve.