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Tasty Toaster Tarts ( Toaster Pastries )

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“From King Arthur Flour”
2hrs 40mins

Ingredients Nutrition


  1. Make dough: Whisk together flour, sugar, and salt.
  2. Work in butter until mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
  3. Mix egg and milk, and add it to the dough, mixing just until everything is cohesive.
  4. Divide dough in half, and shape each half into a rough 3" x 5" rectangle, smoothing edges.
  5. Wrap in plastic, and refrigerate for 1 hour, or for up to 2 days.
  6. Make filling: In a small saucepan, mix jam with cornstarch/water. Bring mixture to boil, and simmer, stirring, for 2 minutes.
  7. Remove from heat and set aside to cool.
  8. 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.
  9. 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.
  10. Roll second piece of dough just as you did the first.
  11. 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.
  12. Beat egg, and brush it over entire surface of dough.
  13. Place a heaping tablespoon of jam into center of each marked rectangle.
  14. 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.
  15. Cut dough evenly in between jam pockets to make nine tarts.
  16. Gently place tarts on a lightly greased or parchment-lined baking sheet, and refrigerate, covered, for 30 minutes, to relax and chill the dough.
  17. Prick top of each tart several times with a fork.
  18. Bake tarts in a preheated 350F oven for 35 to 40 minutes, until golden brown.
  19. Remove them from oven, and allow them to cool on pan.
  20. Combine confectioners' sugar with 3 teaspoons of water, adding additional water if necessary to make a pourable glaze.
  21. Pour and spread glaze over cooled tarts.

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