Tasty Toaster Tarts Toaster Pastries Recipes

HOME MADE TOP TARTS!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
• Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
• Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.

HOMEMADE TOASTER PASTRY

Steps:

• Preheat the oven to 425 degrees F.
• In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature.
• Lay 1 sheet of pastry on a board and cut it into 4 equal strips. Put a heaping teaspoon of cooled jam in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool completely.
• In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice at a time, to make a thick icing consistency. Drizzle the icing over the pastries and sprinkle with colored sugar, if desired. Allow the icing to set for about 30 minutes. Enjoy at room temperature.

TASTY TOASTER TARTS ( TOASTER PASTRIES )

Steps:

• Make dough: Whisk together flour, sugar, and salt.
• Work in butter until mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
• Mix egg and milk, and add it to the dough, mixing just until everything is cohesive.
• Divide dough in half, and shape each half into a rough 3" x 5" rectangle, smoothing edges.
• Wrap in plastic, and refrigerate for 1 hour, or for up to 2 days.
• Make filling: In a small saucepan, mix jam with cornstarch/water. Bring mixture to boil, and simmer, stirring, for 2 minutes.
• Remove from heat and set aside to cool.
• Assemble tarts: Remove dough from the refrigerator, and if it's been chilling for longer than 1 hour, 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". Set it aside.
• Roll second piece of dough just as you did the first.
• Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and widthwise; you'll see nine 3" x 4" rectangles.
• Beat egg, and brush it over entire surface of dough.
• Place a heaping tablespoon of jam into center of each marked rectangle.
• Place second sheet of dough atop first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
• Cut dough evenly in between jam pockets to make nine tarts.
• Gently place tarts on a lightly greased or parchment-lined baking sheet, and refrigerate, covered, for 30 minutes, to relax and chill the dough.
• Prick top of each tart several times with a fork.
• Bake tarts in a preheated 350F oven for 35 to 40 minutes, until golden brown.
• Remove them from oven, and allow them to cool on pan.
• Combine confectioners' sugar with 3 teaspoons of water, adding additional water if necessary to make a pourable glaze.
• Pour and spread glaze over cooled tarts.