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Cook Time
20 minIngredients
For the Crust:
- 1 cup cold unsalted butter
- 2 cups all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 3 to 5 tbsp. ice water
For the Tart:
- ¾ cup Florida Orange Juice Marmalade
- 1 cracked egg in 1 medium-sized bowl
- 1 tbsp. cold water
- All-purpose flour for dusting
Instructions
For the Crust:
- Cut the butter into ½-inch pieces and place in the freezer until frozen.
- 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.
- 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.
- Sprinkle flour on your work surface and scoop the dough out of the food processor. Gather the dough into a mound and knead it a few times to smooth it out.
- Divide the dough in half and gently pat and press each half into a circle about 1 inch thick. Wrap both pieces of dough in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
For the Tart:
- Preheat the oven to 375° F.
- Line two baking sheets with parchment paper.
- In a small bowl, whisk together egg and water.
- Lightly flour a clean work surface.
- Remove one of the dough circles from the refrigerator, unwrap it, place it on the floured work surface, and sprinkle flour on top of the dough.
- Roll out the dough into a rectangle that measures close to 9 x 12 inches. The dough should be about ⅛-inch thick.
- Using a knife or a pastry wheel, trim off the edges and cut the dough into 3 x 2-inch rectangles, saving the trimmings.
- Transfer the rectangles to a prepared baking sheet and space them about 1 inch apart.
- Gently brush half of the rectangles with 1 tablespoon of the mascarpone, starting from the center and stopping within ¼ inch of the edge on all sides. Top the mascarpone with 2 teaspoons of our Florida Orange Juice Marmalade.
- Using a brush or your finger, dampen the edge of the prepared rectangles using the egg wash.
- Carefully place a dry piece of dough on top of the prepared pieces, and press to seal the edges together.
- Repeat with all tarts, then crimp the edges of each tart with a fork.
- Using the tines of a fork, puncture the top layer of the pastry a few times to vent.
- Refrigerate, uncovered, for at least 15 minutes or up to 2 hours.
- Repeat the process 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.
- Bake the pastries until they are golden brown on the sides and the top, about 20 minutes.
- Remove from the oven and immediately move the pastries onto a cooling rack. Let the pastries cool for at least 30 minutes before serving.
- 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° F oven for about 12 minutes when ready to serve.
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