If you know me, you know I love a good breakfast pastry! What better way to start a morning than with a cup of coffee/tea and a yummy buttery pastry? As a matter of fact, that’s exactly what I’m doing as typing this. Coffee is on the left side and a buttery croissant is on my right.
When I was younger, my love of breakfast food was still as strong as it is now! One recipe that my sister and I loved when we were younger (and still do!) were the frozen pastries that were filled with jam. You would pop them in the toaster and when they were done, they had these little icing packets to put on top! The best part was putting on the icing. You could snip just the very tippy-top of the icing to make fun little swirls across the top. Unfortunately, I believe in an even icing to pastry ratio, so I would always smooth out my design to make sure that every inch of the pastry top was covered in icing.
So when I was trying to create these little toaster tarts, I decided to take two childhood classics and elevate them! And from that moment, these Almond Butter and Jam Toaster Tarts were born!
If you’ve never had almond butter, the vanilla almond butter is the way to go. It’s very nutty but there’s a subtle sweetness from the vanilla that infuses the almond butter. It’s wonderful! I don’t typically buy vanilla almond butter a lot because it is a little pricey, but I knew that with dessert only having three ingredients, I really wanted those flavors to shine through and create a wholesome dish!
If you wanted to use peanut butter or any other nut butter, I think that would work just as well! I would sub out the almond extract in the icing to regular vanilla extract!
2 sheets of puff pastry
1/2 cup of vanilla almond butter
1/2 cup of raspberry jam
3 tablespoons of raspberry jam
1 cup of powdered sugar
1/2 teaspoon of almond extract
A sprinkle of salt
Preheat the oven to 400-degrees.
Take one sheet of thawed puff pastry and roll it out just slightly, so it’s the same thickness as a coin. Then, cut into 6 or 8 rectangles depending on the size you want! Place about two tablespoons of almond butter onto half of the rectangles. Then add about one tablespoon of jelly on top of the almond butter.
Crack one egg in a small bowl and add a splash of water. Mix together. Brush a small amount of the egg wash around the edges of the almond butter on the puff pastry. Take another piece of puff pastry and place it on top of the almond butter piece. Gently use your fingers to push the edges together. Take a fork and press down the edges to get them to seal together. Then take the fork to pierce the top of the puff pastry three times, to ensure the air doesn’t get trapped inside!
Egg wash the top piece of puff pastry, then place on a parchment-lined baking sheet. Bake in the oven for about 18-20 minutes. The tops should be puffed up and golden!
To make the glaze, push a few tablespoons of jelly through a fine-mesh strainer and into a bowl. Add in the powdered sugar, salt, and almond extract. Stir together.
I like to place a dollop of the icing on the tarts as soon as they come out of the oven. I think the heat allows the icing to smooth across the top easier! Place a dollop on the top and then use the back of a spoon to gently push the icing across the top of the tart. Then top with sprinkles!
Allow to cool and the icing to harden, then enjoy!
Taking one bite of these brings me right back to my childhood! The delicious almond butter and jelly combination is a classic with the nutty sweet butter and the zingy jelly. The puff pastry is so crackly and crispy; it is so delicious with the smooth icing! I could eat these for breakfast every day! As a matter of fact, I think I’ll have one right now…