Ingredients:

  • 2 ½ cups All-Purpose Flour (300g)
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (very cold, cubed)
  • 6–8 tablespoons Ice Water
  • ¼ cup Unsalted Butter (softened, for filling)
  • ½ cup Light Brown Sugar (packed, for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • 1 tablespoon Cornstarch
  • Pinch of Salt (for filling)
  • 1 large Egg beaten with 1 tablespoon Milk (Egg Wash)
  • Coarse Sugar (Turbinado or Demerara, for sprinkling)
  • 1 ½ cups Powdered Sugar (for glaze)
  • 2–3 tablespoons Milk (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Combine 2 ½ cups flour, 1 tbsp sugar, and 1 tsp salt in a large bowl. Cut in the very cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Gradually add ice water until the dough just comes together. Do not overwork. Divide dough into two flat discs, wrap tightly, and chill for a minimum of 1 hour.
  3. For the filling: Cream the softened butter and brown sugar until fluffy. Stir in the cinnamon, cornstarch, and salt until fully combined into a thick paste. Set aside.
  4. On a lightly floured surface, roll one dough disc into an ⅛-inch thick rectangle. Repeat with the second disc. Trim both to an even size (e.g., 8x10 inches) and cut each into 4 uniform rectangles (8 tops, 8 bottoms).
  5. Spread an even layer of filling onto the 8 bottom pastry pieces, leaving a clear ½-inch border around the edges.
  6. Place the top pastry pieces over the filled bottoms. Crimp the edges firmly with a fork to seal completely. Brush tops lightly with egg wash and use a sharp knife to poke 3-4 small steam vents in the centre of each tart.
  7. Place assembled tarts on a baking sheet and chill for 15 minutes. Preheat oven to 375°F (190°C). Brush tops again with egg wash and sprinkle with coarse sugar (if using).
  8. Bake for 18–22 minutes, rotating halfway, until deeply golden brown and puffed. Transfer tarts to a wire rack and allow them to cool completely.
  9. For the glaze: Whisk together powdered sugar, vanilla, and 2 tablespoons of milk. Add more milk gradually until you reach a thick but pourable consistency.
  10. Drizzle or spread the glaze over the cooled tarts. Allow the glaze to set for about 30 minutes before serving.