PREP: 25 minutes BAKE: 17 minutes at 375°F COOL: 5 minutes MAKES: 6 tarts

Breakfast Tarts

What You’ll Need

1¾ cups all-purpose flour

1 Tbsp. sugar

½ tsp. salt

¾ cup butter

1 egg, lightly beaten

2 to 4 Tbsp. milk

6 Tbsp. strawberry jam or jelly

Milk

1 recipe Vanilla Icing

Jimmies and/or nonpareils (optional)

How to Make It

1. For pastry, in a large bowl stir together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir egg into flour mixture. Using the 2 to 4 Tbsp. milk, sprinkle 1 Tbsp. of the milk over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the milk at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. If desired, cover with plastic wrap and chill until ready to use.

2. Preheat oven to 375°F. On a lightly floured surface, slightly flatten one pastry ball. Roll into a 9×8-inch rectangle, trimming to form straight edges. Cut in half lengthwise to form two 9×4-inch rectangles; cut each in thirds crosswise to form three 4×3-inch rectangles (illustration, right). Repeat with the remaining pastry ball (you should have twelve 4×3-inch rectangles total).

3. Spoon 1 tablespoon of the jam onto each of six pastry rectangles; spread to within ½ inch of the edges. Moisten edges with additional milk and top with the remaining pastry rectangles; press edges together with a fork to seal. Using a floured spatula, transfer filled pastries to a baking sheet. Brush tops with additional milk; prick with the fork.

4. Bake 17 to 20 minutes or until tarts are golden. Transfer to a wire rack; cool 5 minutes. Drizzle or spread with Vanilla Icing. If desired, top with sprinkles. Serve warm.

Vanilla Icing: In a small bowl stir together 1 cup powdered sugar, 1 Tbsp. milk, and ¼ tsp. vanilla. Stir in additional milk, 1 tsp. at a time, to reach drizzling consistency.

Food Processor Directions: In a food processor combine flour, sugar, salt, butter, and egg. Cover and process with on/off pulses until mixture is crumbly. Using the 2 to 4 Tbsp. milk, add 1 Tbsp. of the milk to food processor; cover and process with on/off pulses. Repeat adding milk, 1 Tbsp. at a time, and pulsing until flour mixture forms a smooth ball. Remove from processor. Divide pastry in half; form halves into balls. If desired, cover with plastic wrap and chill until ready to use.

PER TART: 496 cal., 24 g fat (15 g sat. fat), 93 mg chol., 421 mg sodium, 64 g carb., 1 g fiber, 5 g pro.