PEAR-BERRY BREAKFAST TARTS
When my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. -Joan Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour., Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries., Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes., Remove from baking sheets to wire racks to cool. For icing, mix confectioners' sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.
Nutrition Facts : Calories 379 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
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Ncebakazi Mabaleka
[email protected]I followed the recipe exactly and my tarts didn't turn out. I'm not sure what went wrong.
Md Sz
[email protected]These tarts are a bit too sweet for my taste. I might reduce the amount of sugar next time.
Tasleem Shah0032
[email protected]I love the almond flavor in the crust. It adds a nice touch of sophistication to the tarts.
Esmeralda Es
[email protected]These tarts are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion breakfast or brunch.
Qamar Jafri
[email protected]I wasn't sure how these tarts would turn out, but I'm so glad I tried them. They're the perfect combination of sweet and tart.
Dick Chance
[email protected]These tarts are so versatile! I've made them with different types of berries and they're always delicious.
Kavda mallime
[email protected]I'm not a big fan of pears, but these tarts changed my mind. The sweetness of the pears paired perfectly with the tartness of the berries.
Josiah
[email protected]The instructions were clear and easy to follow. Even a novice baker like me could make these tarts look and taste great!
Abel Simiyu
[email protected]I made these tarts for a brunch party and they were a huge hit! Everyone loved them.
Neba Francnoel
[email protected]These tarts were a delightful treat! The combination of pears and berries was perfect, and the almond crust added a nice nutty flavor.