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Apple Cinnamon Breakfast Tarts

Beat any boxed breakfast by using Domino® Golden Sugar to create these flaky favorites boasting the fall spices of cinnamon and nutmeg, and bursting with apples.

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Ingredients
For the Tarts
  • 1/2 cup (1 stick) Unsalted butter, at room temperature
  • 1 cup Domino® Golden Sugar
  • 1 large Egg, at room temperature
  • 1 teaspoon Pure vanilla extract
  • 3 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Milk
For the Filling
  • 2 tablespoons Unsalted butter
  • 4 medium Apples like Gala or Pink Lady, peeled, cored, and diced in ¼-inch cubes
  • 1 cup Domino® Golden Sugar
  • 2 teaspoons Freshly squeezed lemon juice
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Pure vanilla extract
  • 1/2 teaspoon Freshly grated nutmeg
  • Pinch Salt
For the Icing
  • 1 cup Domino® Powdered Sugar
  • 2-3 teaspoons Milk
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Instructions
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Prep Time: 40 minutes / Rest Time 1 hour / Bake Time: 15 minutes / Yields: 16 tarts

Make the Pastry for the Tarts
Step 1

In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add the egg and vanilla. 

Step 2

In a separate bowl, whisk together flour, baking powder, and salt. Alternately, add the flour mixture and milk to the butter-sugar mixture. Beat until well incorporated. Scrape the bowl as needed. Form the dough into a ball and wrap with plastic paper. Refrigerate for at least one hour, or overnight.

Prepare the Apple Filling
Step 3

In a medium saucepan, combine all the ingredients for the filling. Bring the mixture to a boil, stir constantly. Reduce the heat and simmer for 10 minutes, occasionally stirring. Remove from heat and allow cooling.

Assemble the Breakfast Tarts
Step 4

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 5

Remove the dough from the refrigerator. Cut the dough in quarters. On a lightly floured surface, roll each of the quarters into 12x8-inch rectangles. Cut each rectangle into 3x4-inch pieces. Place 8 rectangles in each of the prepared baking sheets. Spread 2 tablespoons of apple filling in the center of each piece. Brush the edge of the rectangles with water. Place the rest of the rectangles on top of each tart and seal de edges all around using a fork. Prick the top of each tart to allow steam to escape.

Step 6

Bake for 15 minutes or until golden brown. Remove from oven and transfer to a cooling rack.

Make the Icing
Step 7

Prepare the icing by mixing powdered sugar with milk until smooth. Drizzle icing over cooled tarts.

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