Prepare your Pastry

Combine the flour, sugar and salt in the bowl of a food processor and pulse a couple times. Add the butter and pulse until the mixture is coarsely combined. Add the cold water and pulse just until the dough starts to hold together. Remove dough and divide in half. Shape each into disc and wrap tightly with plastic wrap. Refrigerate at least 30 minutes or overnight.

Make your Filling

Combine strawberries and granulated sugar. Bring to a boil and mash. Reduce heat to medium and simmer 10 to 15 minutes or until mixture reduces and begins to thicken. Mix cornstarch in tablespoon of water and add to jam mixture. Stir in, remove from heat, and cool until use.

Preheat over to 425°f.

Assemble Tarts

Remove the dough from the refrigerator and allow it to rest 10-15 minutes. On a lightly floured surface, roll out one disc of dough into a 1/8 thick rectangle 10 inches by 16 inches. Divide into four 10 inch by 4 inch rectangles. Add to parchment paper. Brush all around edges with egg wash. Add 3 to 4 tbsp. of filling to center area of one half of pastry leaving edges clear. Fold dough over longways so three edges meet, making a 4 inch by 5 inch pastry. Press edges and then crimp edges with fork. Cut a couple small slits on the top to vent. Repeat with remaining disc.

Bake Tarts

Brush the tops with egg wash. Bake 10 minutes. Reduce heat to 350°f and bake another 15 minutes.

Cool thoroughly.

Make Icing & Finish

Mix powdered sugar, vanilla, milk, and jam. Drizzle on top of cooled tarts. Add sugar or sprinkles if desired. Let sit about 15 minutes for icing to set.

I’m thinking of trying peanut butter, chocolate chips, and marshmallow and mixing cocoa powder with the icing next! And maybe brown sugar and cinnamon inside with maple in the icing. How about raspberry or blueberry filling and lemon icing?

What do you think sounds good? I would love to hear!

Shop Related Products:

Preheat the oven to 375°F. Prepare a muffin tin with muffin papers and set aside.

Sift together flour, salt, and baking powder and set aside while you prepare the wet ingredients.

Beat together butter and sugar until well mixed and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla, yogurt, lemon juice and zest.

Stir the flour mixture into the wet mixture. Mash 1/2 cup blueberries and stir into batter. Toss the remaining berries in the 1/4 cup of flour and then fold into batter.

ill the muffin liners, dividing the batter between the liners. They will be full. Sprinkle the sugar over the tops of all the muffins and bake for 30 minutes until golden. Cool 10 minutes and then serve warm.

Shop Related Products:

Honestly, it doesn’t need syrup. The brown sugar and butter gets nice and syrupy and kind of caramelized on the bottom of the baking dish. Some of it bakes into the bread and when you serve it, you flip it upside down on to the plate and spoon what’s left in the pan right on top. It is amazing.

You can use really whatever bread you have on hand but I love egg bread are the best for this: challah, brioche. It makes it seem kind of fancy. And it is so easy to make and forgiving. It calls for 8 eggs but I’ve gotten by with six. You can make it ahead or you can make it right now. It only takes a few minutes to put it all together.

Shop Related Products:

True story with my 20-year-old.

‘It’s been quite a while since I’ve made scones. I’ve always kind of liked them. I say kind of because sometimes I get them and the flavor is yummy but they typically tend to be a little dense and kind of dry. Then I made them. At first, it was hit or miss with how tender or flaky or tough, moist or dry until I learned four key things: 1) cold butter 2) cold cream or milk 3) work the dough as little as possible, and 4) if you can’t bake them right away, refrigerate the dough or precut scones and put them in the oven when they are cold. Follow those tips and your scones will rise high and be moist and tender and flaky and oh, so delicious.

You can do any combination of dry fruit/chips you like for this recipe. You can use fresh fruit, too, but not frozen because your scones will be soggy. Just gently fold them in just before baking, again, being careful not to work the dough too much.

Give them a try and let me know what you think!

Krista

Shop related items:

Hope you enjoy!

Shop related items:

You can use all kinds of toppings. I’ve done coconut, sprinkles, jimmies, nuts, chocolate, vanilla, and orange frosting with grated orange peel.

I put a quick frosting in the recipe, but really you can use whatever frosting you like. Maybe cream cheese? You can also use melted chocolate to dip them in.

When they are done baking and cooling a little, I just dip the tops in the icing and then top with whatever you like.

Hope you enjoy!

Shop related items: