So this morning (into the afternoon), I made a bunch of breakfast foods to be frozen for on-the-go mornings. My list consisted of pancake mix, pancake muffins with various toppings, and these fruits tarts. I often find myself skipping breakfast because there’s nothing readily available, and I have to be out the door 2 minutes ago. I’ve started making foods that can be thawed out during the night and grabbed on the way out. The other day, I made bagels, and breakfast cookies. It’s really time consuming, but once it’s all done, it’s sooo helpful! As you knowww, breakfast is the most important meal of the day 😉 . These guys are deelish, and perfect for an on-the-go breakfast! All you need is your favorite pie dough recipe (my fav. recipe to follow), and some fruit spread. I even made a Nutella and strawberry one for my husband!
Roll your dough out thin in between two pieces of wax paper, and cut into rectangles. I used a piece of wax paper as a guide to cut the same sizes. Spread your jam out, leaving room for pressing the dough together at the ends. Using a fork, close the edges up along all the sides. Once I finished each one, I’d put them in the fridge so they didn’t get too soft while making the other ones. When they were all done, I put them on a parchment paper lined pan, brushed them with some almond milk, and sprinkled course sugar on top. Bake them in the oven at 350F for 15-20 minutes, or until golden brown around the edges.
Vegan Pie Crust: Makes 6 mini fruit tarts
2 cups unbleached all purpose flour
1 tsp salt
3/4 coconut oil (chilled)
Mix flour and salt together. Cut in coconut oil, and add ice water one tablespoon at a time until a dough forms.
If making it in a food processor (my favorite way), mix flour together, add small pieces of coconut oil in and pulse processor until combined. Add ice water one tablespoon at a time until a dough forms.
Place dough on a piece of saran wrap, flatten into a disk, and stick in the fridge until stiff.
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