A lot of people don’t realize that winter is prime citrus season, but I am taking full advantage. Grapefruit is by far my favorite citrus, and I will eat them plain any day of the week. However, some people like the flavor but not the sour taste, so this recipe is a perfect balance with some added sugar. If you’ve never made anything with grapefruit before, you are missing out and need to give this recipe a try! Making grapefruit curd is just as simple as making lemon curd. Just whisking the ingredients together on the stove until they thicken up. Not a grapefruit fan at all? Just sub in a different citrus juice!
Mini Tarts vs 1 Large Tart
This recipe is specifically intended to make a batch of six mini tarts, 4 inches each. If you don’t have small tart shells, you can invest in a set that won’t break the bank, or simply use a standard large (9 inch) tart shell. I always prefer things to be mini, and it’s an easy way to cut a recipe down to make less product.
If you don’t have either a mini set or a large tart pan, you can definitely make this recipe in anything else you have on hand. Use a pie plate, or turn it into bars by using an 8×8 dish. If you do go that route, definitely line the dish with wax paper for easy removal. If you want to use no pans at all, maybe try one of our galette recipes instead!
The whipped cream on these tarts is optional, but adds really great flavor. The process of infusing heavy cream sounds daunting, but it’s so simple. You can use any flavor tea bag you like, or something completely different. Once the cream is flavored, you treat it just like you would to make any whipped cream. Afterwards, you can pipe it on like I did, or spread it on top.
Brown Sugar Cinnamon Poptarts
- Food Processor
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup butter, unsalted, cold, cubed
- 4-5 tbsp ice water
- 2 tbsp heavy cream
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp all-purpose flour
- 3/4 cup powdered sugar, sifted
- 1 tbsp milk
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
Make the Dough
- Pulse flour, sugar and salt in food processor 1-2 times. Add in cubed butter and continue to pulse until the texture is coarse crumbs.
- Pour in the ice water, 1 T at a time, and pulse until dough begins to come together.
- Take dough out into 2 equal sized balls and flatten into disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling
- In a small bowl, stir together the filling ingredients until well mixed. Set aside.
- Remove one of the dough disks from the fridge. On a lightly floured work surface, roll the dough out into a 10″x13″ rectangle. Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″
- Transfer pieces to a parchment-lined baking sheet, leaving 1 inch between each. Place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
- Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with a heavy cream wash (this will help the dough to stick together).
- Spoon a rounded tablespoon of brown sugar filling into the center of each pop tart base. Spread it slightly, but not too close to the edges.
- Place the poptart top rectangles over the filling and press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
- Brush the remaining heavy cream wash over the pop tarts, then use your fork to create 4-5 airholes on the top. Bake for 30 minutes, then allow to cool completely.
Make the Glaze
- Whisk together all glaze ingredients until smooth. Spread over the cooled pop tarts.