Make your own breakfast hand pies with this easy Homemade Strawberry Breakfast Tarts recipe. Take premade pie dough and your favorite strawberry jam, and you can have these pastries in 30 minutes!
This dish contains the following allergens: Wheat, Milk/Dairy
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Step-by-step instruction without your screen going to sleep
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Utensils
Two Small Bowls
Step 1
Place the piecrusts on a flat surface. Using a knife or pizza cutter, cut each piecrust into 3 rectangles, for 6 total. Discard any unused dough from the piecrust edges.
Step 2
In a small bowl, stir together the preserves and cornstarch. Mix well, ensuring there are no lumps of cornstarch remaining.
Step 3
Scoop 1 tablespoon of the strawberry mixture onto the top half of each piece of piecrust.
Step 4
Fold the bottom of each piece up to enclose the filling. Using the back of a fork, press along the edges of each tart to seal.
Step 5
Insert the crisper plate into the basket and the basket into the unit. Preheat the unit by selecting BAKE, setting the temperature to 375°F, and setting the time to 3 minutes. Select START/STOP to begin.
Step 6
Once the unit is preheated, spray the crisper plate with cooking oil. Working in batches, spray the breakfast tarts with cooking oil and place them into the basket in a single layer. Do not stack the tarts.
Step 7
Select BAKE, set the temperature to 375°F, and set the time to 10 minutes. Select START/STOP to begin.
Step 8
When the cooking is complete, the tarts should be light golden brown. Let the breakfast tarts cool fully before removing them from the basket.
Step 9
Repeat steps 5, 6, 7, and 8 for the remaining breakfast tarts.
Step 10
In a small bowl, stir together the yogurt, cream cheese, and confectioners’ sugar. Spread the breakfast tarts with the frosting and top with sprinkles.
Place the piecrusts on a flat surface. Using a knife or pizza cutter, cut each piecrust into 3 rectangles, for 6 total. Discard any unused dough from the piecrust edges.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 2 of 10
In a small bowl, stir together the preserves and cornstarch. Mix well, ensuring there are no lumps of cornstarch remaining.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 3 of 10
Scoop 1 tablespoon of the strawberry mixture onto the top half of each piece of piecrust.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 4 of 10
Fold the bottom of each piece up to enclose the filling. Using the back of a fork, press along the edges of each tart to seal.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 5 of 10
Insert the crisper plate into the basket and the basket into the unit. Preheat the unit by selecting BAKE, setting the temperature to 375°F, and setting the time to 3 minutes. Select START/STOP to begin.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 6 of 10
Once the unit is preheated, spray the crisper plate with cooking oil. Working in batches, spray the breakfast tarts with cooking oil and place them into the basket in a single layer. Do not stack the tarts.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 7 of 10
Select BAKE, set the temperature to 375°F, and set the time to 10 minutes. Select START/STOP to begin.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 8 of 10
When the cooking is complete, the tarts should be light golden brown. Let the breakfast tarts cool fully before removing them from the basket.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 9 of 10
Repeat steps 5, 6, 7, and 8 for the remaining breakfast tarts.
2
refrigerated pie crusts
160g
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
120g
low-fat vanilla yogurt
2
refrigerated pie crusts
1/2 cup
strawberry preserves
1 teaspoon
cornstarch
Cooking oil spray
1/2 cup
low-fat vanilla yogurt
Step 10 of 10
In a small bowl, stir together the yogurt, cream cheese, and confectioners’ sugar. Spread the breakfast tarts with the frosting and top with sprinkles.
