Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 tablespoon granulated sugar

  3. 1 teaspoon ground cinnamon

  4. 1 teaspoon fine salt

  5. 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

  6. 2 large egg yolks

  7. 1/4 cup milk (not nonfat) For the brown sugar-cinnamon filling:

  8. 5 tablespoons packed dark brown sugar

  9. 5 teaspoons granulated sugar

  10. 1 tablespoon all-purpose flour

  11. 3/4 teaspoon ground cinnamon To assemble the tarts: Flour, for rolling the dough

  12. 1 large egg

  13. 1 teaspoon water For the glaze:

  14. 3/4 cup powdered sugar , sifted

  15. 4 teaspoons milk, plus more as needed

  16. 1/2 teaspoon ground cinnamon

  17. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. For the dough: Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces. Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute. Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling. For the brown sugar–cinnamon filling: Place all the ingredients in a small bowl and whisk until evenly combined; set aside. To assemble the tarts: Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside. Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator. Whisk the egg and water in a small bowl until evenly combined; set aside. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Divide the brown sugar–cinnamon filling among the rectangles. Spread the filling into an even layer, leaving a 3/4-inch border. Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing. For the glaze: Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.) Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.


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