Who doesn’t love that traditional cereal-aisle favourite, the toaster tart? That is our tackle that legendary breakfast pastry, impressed by chef-owner Joanne Chang of Flour Bakery in Boston. We’ve crammed these with brown sugar and cinnamon, but in addition provide a jam filling on the finish of the instructions.
Components
Crust
2 cups (241g) King Arthur Unbleached All-Function Flour
1 tablespoon (11g) sugar
1 teaspoon salt
16 tablespoons (227g) unsalted butter, chilly, reduce into pats
1 giant egg
2 tablespoons (28g) milk
Filling
1/2 cup (106g) brown sugar, packed
4 teaspoons King Arthur Unbleached All-Function Flour
1 1/2 teaspoons cinnamon
1 giant egg, to brush on pastry earlier than filling
Topping (non-compulsory)
2 tablespoons (25g) sugar
1 teaspoon cinnamon
Directions
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