Blackberry Toaster Pastries

Makes 9-10 pastries


  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 sticks butter, chilled & cubed
  • 2 tbsp milk
  • 1 large egg
  • 1 egg (for egg wash)
  • ½ cup blackberry jam (or, filling of choice)
  • flour for dusting work surface


  1. Whisk the egg and milk together. Set aside
  2. Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cubes of butter, scattering them into the flour. Pulse the butter into the dry ingredients until you have pea-sized (or smaller) lumps of butter incorporated in with the flour
  3. Transfer the contents of the processor into a bowl and stir in the egg/milk mixture until you have a soft, shaggy dough. If the dough seems dry add a few more drops of milk
  4. Gently knead the dough together. When it comes together, flatten the dough into a rectangle and wrap it with plastic wrap. Chill for two hours to overnight
  5. When the dough is chilled, flour work surface and roll it out into a large rectangle about ¹⁄" thick. Cut the dough sheet into 3" x4" rectangles (I use a ruler for this to make sure my pieces are the same size).
  6. Spread half the pieces with a few tablespoons of filling - making sure you leave about ½" of dough around the edges
  7. Using a pastry brush (or your finger), spread a thin layer of the whisked egg onto the edges of the pastry pieces with filling. Cover each filled piece with another piece of dough. Using a fork, crimp the edges together. Prick holes in the top of each tart and brush with more egg wash if desired
  8. Lay the tarts on a parchment-lined baking sheet. Refrigerate for at least 30 minutes
  9. Preheat oven to 350º
  10. Bake the tarts for 20-25 minutes, until they are browned and crisp