Ingredients Jump to Instructions ↓

  1. For the dough:

  2. 2 cups all-purpose flour

  3. 1 tablespoon granulated sugar

  4. 1 teaspoon ground cinnamon

  5. 1 teaspoon fine salt

  6. 2 sticks (8 ounces) cold unsalted butter , cut into 1/2-inch cubes

  7. 2 large egg yolks

  8. 1/4 cup milk (not nonfat)

  9. For the brown sugar-cinnamon filling:

  10. 5 tablespoons packed dark brown sugar

  11. 5 teaspoons granulated sugar

  12. 1 tablespoon all-purpose flour

  13. 3/4 teaspoon ground cinnamon

  14. To assemble the tarts:

  15. Flour , for rolling the dough

  16. 1 large egg

  17. 1 teaspoon water

  18. For the glaze:

  19. 3/4 cup powdered sugar , sifted

  20. 4 teaspoons milk , plus more as needed

  21. 1/2 teaspoon ground cinnamon

  22. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. For the dough:

  2. 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.

  3. 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.

  4. 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.

  5. For the brown sugar–cinnamon filling:

  6. Place all the ingredients in a small bowl and whisk until evenly combined; set aside.

  7. To assemble the tarts:

  8. Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.

  9. 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.

  10. Whisk the egg and water in a small bowl until evenly combined; set aside.

  11. 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.

  12. 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.

  13. 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.

  14. For the glaze:

  15. 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.)

  16. 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.

  17. Review & Rate


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