Color & Control:

Glazed Berry Breakfast Tarts

We’re never too old for a Pop-Tart, especially the homemade variety.

Makes: 6 servings
Time: 40 Minutes


3 c. all-purpose flour
1/4 c. granulated sugar
4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
10 tbsp. butter, cut up and cold
3/4 c. plus 2 tbsp. buttermilk
3/4 c. raspberry or strawberry jam
1 c. confectioners’ sugar
1/2 tsp. vanilla extract
1 tbsp. plus 1 tsp. milk
Red food coloring and coarse sugar, if desired


Preheat oven to 425 degrees F. In food processor, pulse flour, granulated sugar, baking powder, baking soda and salt. Add butter; pulse until mixture resembles coarse crumbs. Transfer to large bowl; stir in buttermilk until dough comes together.

Transfer to lightly floured surface; divide dough in half. Roll 1 piece dough into 15″ by 10″ rectangle; cut into six 5-in squares. Spread 1 tbsp. jam on half of each square; moisten squares’ edges with water. Fold pastry over filling; with fork, seal edges. Prick pastry all over. Transfer tarts to large baking sheet. Repeat with remaining dough and jam.

Bake tarts 10 to 12 minutes or until golden. In medium bowl, stir confectioners’ sugar, vanilla, milk and food coloring, if using. When pastries are no longer hot, drizzle glaze over tops and sprinkle with sugar if using.

Source: Good Housekeeping

Related Articles

Recent Articles

Complimentary Issue

If you would like to receive a free digital copy of this magazine enter your email.