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Brown sugar and cinnamon pastry tarts

Mornings can be so hectic sometimes! I can start my morning with plenty of time, and then somehow, the last ten minutes feel like I’m scrambling around trying to get everything done before I have to walk out the door. I can’t even tell you how much I don’t like rushing in the morning. However, one thing I hate more than rushing around in the morning is skipping breakfast altogether. I would almost rather be a couple of minutes late than walking into work hungry.

Skipping breakfast just leads to a whole host of bad problems. You get super hungry, which makes you grumpy. Then, you get short-tempered and negative. You have to count down every second until lunch, which makes the day seem forever. I, also, feel tired easier when I skip breakfast. Tired and grumpy are not attributes needed when working with young children. I can tell you that from experience, unfortunately.

The best way to skip the morning hustle surrounded around breakfast? Brown sugar and cinnamon pastry tarts. The perfect thing to grab as you’re walking out the door. Not only are these super tasty, but they are incredibly portable if they even make it to your car!

I love pastry tarts; I’ve even made mini ones in a strawberry jam flavor that is absolutely scrumptious. These have a sweet, delicious filling that pairs perfectly with the crispy pie crust shell. I love the spicy kick the cinnamon gives the sweet molasses-y brown sugar. It is the perfect pairing and a fantastic way to start your day!

Every time I make these pastry tarts, I wonder why I don’t make them more often. They are so delicious but they could not be easier to make! Plus, they are 100% customizable! You could add whatever filling you want inside them, and I guarantee you, they would still taste delicious. I have accidentally burnt them one time, and it was still amazing.


2/3 cup of brown sugar

2 teaspoons of cinnamon

1 heaping tablespoon of flour

A dash of salt

1 package of frozen pie crust

1 egg


1 cup of powdered sugar

3-4 tablespoons of heavy cream

1 teaspoon of cinnamon

Start by preheating the oven to 375 degrees. In a bowl, combine the brown sugar, cinnamon, flour, and salt. Mix together with a spoon, or just go in there with your hands. Either way works, although one way is definitely more fun. Then, roll out your pie crust, I like to use a rolling pin and roll it out a little bit thinner. Just about 2-3 rolls in each direction.

Then, cut into rectangles. Try to make these as even as you can. You might have to play around with each rectangle to make sure they match up as much as possible. If they don’t match perfectly, you’ll crimp the edges, later on, so no one will know! Then, add about a tablespoon to a tablespoon and a half of the brown sugar mixture to one piece of pie crust.

In a small bowl, crack one egg, adding in a splash of water. This is the glue that will hold the crusts together. On the piece of pie crust that has the brown sugar mixture, apply a light layer of the egg wash around the edges. I used my finger since the area is kind of small, but you can also use a pastry brush. Just try to avoid as much of the sugar mixture as possible. Then, place another layer of pie crust on top, and use a fork to crimp together the edges.

You want to egg wash one pastry at a time because the egg wash could dry out which would cause the pastry to not stick together as well. After each pastry has been sandwiched together, take a toothpick and poke a couple of holes across the top. This helps the steam release while cooking and creates a crispier shell. Egg wash the top and place them on a silicone-lined baking sheet.

Place in the oven for about 15-20 minutes, depending on your oven. You want the tops to be a nice golden brown color and the shell to have puffed slightly.

In a separate bowl, combine the powdered sugar and cinnamon. Then pour in the heavy cream, whisking to combine. Depending on how thick you want your glaze, you can determine how much heavy cream you want to add. I like my glaze to be a little bit thicker, and then I put it on the tarts when they’re hot. I like doing it this way because the hot tarts melt the glaze slightly and help it cascade over the top. However, if you want a more loose glaze, just add more heavy cream.

As the tarts come out of the oven, take a knife with a generous scoop of the glaze and spread it over the top, allowing the hot tart to help loosen up the glaze. Let stand for about 10-15 minutes for the glaze to harden up.

Roll out the dough just a little larger than it comes.
Try to cut into a rough rectangular shape.
Cut into rectangles using a butter knife, you could use a kitchen ruler or just eyeball it!
Scoop about a tablespoon and a half of the mixture into the dough and smooth it out with the back of the spoon.
Seal it close with a little bit of the egg wash and then crimp it with a fork.
Use a toothpick to poke some holes across the top, this helps to make a flakier crust!
I sprinkled some extra sugar on the top, because I leave some unglazed for my sister!
Put the glaze on while they’re still hot so the glaze can melt on them!
All finished!
Look at the sweet yummy filling! Gorgeous!

Now, you get to rest easy at night knowing you have a delicious, quick breakfast waiting for you!

-Holly Michelle

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