Mother’s Day 2011

Mother’s Day Brunch

My mom has been saying “Oh, let’s make these!” ever since I showed her the recipe online. “Oh, that’s so fun!” My mother is the cutest. So while my parents were at church, my sister, Emily, and I fixed up these Homebaked Poptarts, omelets and mixed berries as a surprise when she got home.

INGREDIENTS:

Pastry
2 cups (8 1/2 ounces) all-purpose flour (you can use whole wheat as well!)
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg + (1 additional egg to brush on pastry)
2 tablespoons (1 ounce) milk

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

We also used Peanut Butter Company’s Dark Chocolate Dreams Peanut Butter– the BEST peanut butter ever. It’s a little more expensive, but totally worth the taste. Delicioso!

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″. [You can use a 9″ x 13″ pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

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.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Advertisements

Categories: Food, Fun

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

Subscribe Here

Want to know whenever Collegiate Creative has a new post? Sign up here for new posts and so much more!

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: