Brown Sugar Breakfast Tarts

Brown sugar breakfast tarts are a homemade version of the nostalgic toaster pastry, complete with buttery pie crust, spiced brown sugar filling, and a sweet royal icing glaze. Decorated with sprinkles and candy eyes, these hand pies are fun, flaky, and perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

These tarts are buttery, crisp, and filled with a gooey cinnamon-sugar center that tastes like childhood, but better. The all-butter pie dough makes them extra flaky, while the royal icing adds sweetness and a fun, customizable finish. They’re also freezer-friendly, making them a great make-ahead treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-Butter Pie Dough
2 1/2 cups (300 g) all-purpose flour
1 tbsp (13 g) granulated sugar
1 tsp salt
1 cup (227 g) very cold unsalted butter, cut into 1/2-inch pieces
1/2 cup (120 ml) cold water
1/2 cup (110 g) ice cubes
1 tbsp (15 ml) apple cider vinegar or white vinegar

Egg Wash
1 large egg
1 tbsp (15 ml) whole milk

Brown Sugar Filling
2/3 cup (134 g) brown sugar
1 tbsp (6 g) all-purpose flour
2 tsp ground cinnamon
1/2 tsp salt

Royal Icing
2 cups (240 g) powdered sugar
2 tbsp (15 ml) whole milk or water
Gel food coloring, optional

Decoration
Sprinkles and candy eyeballs, optional

Directions

Make the Dough

1. In a large bowl, whisk flour, sugar, and salt. Cut cold butter into the mixture with a pastry cutter until pea-sized pieces remain.
2. In a small bowl, mix water, ice, and vinegar. Add to flour mixture, 2 tbsp at a time, until dough comes together with some shaggy bits.
3. Divide dough into two discs, wrap, and refrigerate at least 1 hour (or overnight).

Make the Filling

1. In a bowl, whisk together brown sugar, flour, cinnamon, and salt. Set aside.

Assemble the Tarts

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment.
2. On a floured surface, roll dough to 1/4 inch thick. Cut out shapes with cookie cutters, making an even number. Place half on the baking sheet.
3. Brush cutouts with egg wash. Spoon filling into the centers (2 tsp for small, 1 tbsp for large cutouts). Top with a second cutout.
4. Seal edges with a fork, then prick tops with a fork to allow steam to escape. Brush tops with egg wash.
5. Bake 24–28 minutes, until golden brown. Cool 10 minutes on the tray, then transfer to a wire rack to cool fully.

Make the Royal Icing

1. In a bowl, whisk powdered sugar with milk/water until smooth and honey-like. Adjust consistency as needed.
2. Divide into bowls and tint with food coloring, if desired.
3. Spread or pipe icing over cooled tarts. Decorate with sprinkles and candy eyeballs before icing sets.

Servings and timing

This recipe makes about 12–14 medium tarts, depending on cutter size. Preparation takes about 40 minutes (including assembly), chilling adds 1 hour, and baking takes 25 minutes. Total: about 2 hours including cooling and decorating.

Variations

• Add a spoonful of Nutella or peanut butter with the brown sugar filling.
• Use pie spice or cardamom instead of cinnamon.
• Swap brown sugar filling for jam, lemon curd, or pumpkin butter.
• Make them savory by filling with cheese and herbs, skipping icing.
• Drizzle chocolate over the icing for extra indulgence.

Storage/Reheating

Store tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze un-iced tarts for up to 2 months. Reheat in a 350°F oven for 8–10 minutes. Iced tarts are best eaten fresh.

FAQs

Can I use store-bought pie dough?

Yes, it saves time, though homemade dough gives the best flavor and flakiness.

Do these taste like Pop-Tarts?

They’re similar but flakier, richer, and more flavorful thanks to the buttery crust.

Can I make the dough ahead?

Yes, refrigerate for up to 2 days or freeze for 1 month.

How do I keep the filling from leaking out?

Seal edges firmly with a fork and don’t overfill.

Can I skip the icing?

Yes, they’ll still be delicious plain or with a dusting of powdered sugar.

What type of sprinkles work best?

Any! Jimmies, nonpareils, or holiday-themed sprinkles all work well.

Can I reheat these in a toaster?

Yes, but only un-iced tarts to avoid a sticky mess.

Can I make mini versions?

Yes, use smaller cutters and adjust baking time to 15–18 minutes.

Why do I need vinegar in the dough?

It helps tenderize the crust and prevent gluten from over-developing.

Can I decorate them with other toppings?

Yes, try crushed cookies, mini chocolate chips, or edible glitter.

Conclusion

Brown sugar breakfast tarts are a fun, flaky, and nostalgic treat that combines buttery pastry, spiced filling, and sweet royal icing. With endless decorating options, they’re perfect for holidays, brunches, or anytime you want to bake something playful yet delicious. Once you try these homemade tarts, store-bought toaster pastries will never compare.

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