If you have been reading my blog long you'll know I like easy recipes...because well, they're the best. Okay, I know there are some amazing complicated recipes but most of us don't get paid (except in sticky finger hugs) to create gourmet dishes so we need simple, healthy recipes that are also kid pleasers. This one delivers. Making breakfast tarts from scratch has never been easier. We used some dye-free sprinkles from Williams-Sonoma that aren't available any longer online (I'm not sure about in the store) but another fun substitute we like is crushing freeze dried fruit (like blueberries or strawberries) to make dye-free sprinkles. The girls love helping me make these...rolling out the dough, pinching the edges and decorating the finished product are their favorite parts.
Banana-Fig Breakfast Tarts
Ingredients:
Dough:
1 1/4 cup Flour
1/4 tsp Cinnamon
pinch Salt
1/2 cup Butter (or Vegan Earth Balance), cubed and chilled in the freezer for 10 minutes
2 tsp Honey
1/4 cup Coconut Oil
3-4 Tbsp Ice Water
Filling:
1 RIPE Banana
3-4 Dried Figs
1/2 tsp pure Vanilla
1/4 tsp Nutmeg
Topping:
Honey
unsweetened Coconut
Dye-Free Sprinkles
Soak the figs in a bowl of warm water. Add the flour, cinnamon and salt to food processor. Pulse for a minute until combined. Add the chilled butter cubes and pulse 4 or 5 times until chunky. Add the honey and coconut oil and pulse a few times more till the mixture looks like a coarse meal. Add the ice water a tablespoon at a time and pulse till the dough comes together and isn't crumbly. Form the dough into a ball and chill in the fridge for about 30 minutes. Rinse the food processor. To make the filling drain the figs and purée them in the food processor with the banana, vanilla and nutmeg. Roll chilled dough about 1/4 inch thick. Using cookie cutters or a knife form top and bottom shapes for your tarts. Add a tablespoon of the filling to each bottom and spread evenly. Place a top over the feeling and seal the edges together using your fingers and/ or a fork. Using a fork poke a few vent holes in the middle of each tart. Bake on a parchment lined baking sheet for about 15-20 minutes, until edges begin to brown. Allow to cool at least 10 minutes. If desired brush the tops with honey and sprinkle with coconut, natural sprinkles or crushed dried fruit. Makes about 8 breakfast tarts, depending on size. Store leftovers in an airtight container in the fridge, serve warm.
