Grape Jelly Breakfast Tarts

Name: Grape Jelly Breakfast Tarts
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 5
Cuisine: Global
Ingredients: 177 milliliters confectioners sugar; 1 large egg, beaten; 710 milliliters all-purpose flour, plus more for dusting; 1 Tbsp granulated sugar; 2 teaspoons granulated sugar; 118 milliliters grape jelly; 2 Juice of oranges; 79 milliliters milk; 2 Tbsps orange liqueur (optional); 5 servings Grated orange zest, for topping; 1 teaspoon salt; 4 Tbsps cold shortening, cut into small pieces; 2 sticks cold unsalted butter, cut into small pieces

Grape Jelly Breakfast Tarts might be just the dessert you are searching for. One serving contains 931 calories, 10g of protein, and 49g of fat. This vegetarian recipe serves 5. If you have grape jelly, egg, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined.

Ingredients you will need

Granulated Sugar

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter.

Ingredients you will need

Butter

Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.)

Ingredients you will need

Refrigerated Pie Dough

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick.

Ingredients you will need

Dough

Roll

Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife.

Equipment you will use

Toaster

Knife

Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes.

Equipment you will use

Baking Paper

Baking Sheet

Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around.

Ingredients you will need

Spread

Dough

Jelly

Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Ingredients you will need

Dough

Egg

Equipment you will use

Toaster

Oven

Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes.

Ingredients you will need

Milk

Equipment you will use

Oven

Transfer to a rack to cool.

Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes.

Ingredients you will need

Granulated Sugar

Orange Juice