Who doesn’t love that classic cereal-aisle favorite, the toaster tart? This is our take on that legendary breakfast pastry, inspired by chef-owner Joanne Chang of Flour Bakery in Boston. We’ve filled these with brown sugar and cinnamon, but also offer a jam filling at the end of the directions.
Ingredients
Crust
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1 tablespoon (11g) sugar
1 teaspoon salt
16 tablespoons (227g) unsalted butter, cold, cut into pats
1 large egg
2 tablespoons (28g) milk
Filling
1/2 cup (106g) brown sugar, packed
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons cinnamon
1 large egg, to brush on pastry before filling
Topping (optional)
2 tablespoons (25g) sugar
1 teaspoon cinnamon
Instructions
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