Home Made Top Tarts Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
• Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
• Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.

Steps:

• For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.
• Preheat the oven to 400 degrees F. Line two sheet pans with parchment.
• On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch).
• For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes.
• For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside.
• Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.

Steps:

• Make the dough:
• Whisk together the flour, sugar, and salt.
• Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
• Mix the egg and milk, and add it to the dough, mixing just until everything is mixed.
• Divide the dough in half; each half will weigh about 10 ounces.
• Shape each half into a rough 3" x 5" rectangle, smoothing the edges.
• Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
• Make the filling:
• Whisk together the sugar, cinnamon, and flour.
• Assemble the tarts:
• If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
• Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
• (Laying a 9" x 13" pan atop the dough will give you an idea if you've rolled it large enough.).
• Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
• Roll the second piece of dough just as you did the first.
• Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and widthwise; you'll see nine 3" x 4" rectangles.
• Beat the egg, and brush it over the entire surface of the dough.
• Place a heaping tablespoon of filling into the center of each marked rectangle.
• Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
• Press the tines of a fork all around the edge of the rectangle.
• Cut the dough evenly in between the filling mounds to make nine tarts.
• Press the cut edges with your fingers to seal, then press with a fork, to seal again.
• Gently place the tarts on a lightly greased or parchment-lined baking sheet.
• Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
• Refrigerate the tarts (they don't need to be covered) for 30 minutes, while you preheat your oven to 350°F.
• Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it's a shame to discard them, and they make a wonderful snack.
• While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they're golden brown.
• Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they're a light golden brown.
• Remove them from the oven, and allow them to cool on the pan.
• Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.
• Or with jam filling: 3/4 cup (8 ounces) raspberry jam.
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
• To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.