Ree Drummond's Homemade Breakfast Tarts The Pioneer Woman Food Network

Ree's colorful homemade pastries can be eaten for breakfast or as a snack!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Homemade Breakfast Tarts
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 20 min (includes chilling and cooling times)
Active: 40 min
Yield: 8 tarts

Ingredients

Pie Crust:

3 cups all-purpose flour, plus more for rolling
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold butter, cubed
1 egg
5 tablespoons cold water (or more if needed)
1 tablespoon distilled vinegar

Filling:

One 13-ounce jar mixed berry jam (about 1 1/4 cup)
1 egg, lightly beaten for egg wash

Glaze:

1 1/4 cup powdered sugar
2 tablespoons milk
1 tablespoon mixed berry jam
2 drops neon purple food coloring
Multicolored jimmies or sprinkles

Directions

For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.

Preheat the oven to 400 degrees F. Line two sheet pans with parchment.

On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch).

For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes.

For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside.

Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.

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Ree Drummond's Homemade Breakfast Tarts | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=lyJhsCSwXXg