Celebrate National Coffee Day With DIY Poptarts

These Brown Sugar Breakfast Tarts are a DIY poptart update that uses CoffeeFlour – an innovative new product made from dried coffee cherries that contains approximately as much caffeine as chocolate. So instead of reaching for that second cup of Joe on National Coffee Day (Thursday, September 29th), pick up a tart instead.

Brown Sugar Breakfast Tarts with CoffeeFlour:

Breakfast Tart Pastry:

1⁄2 cup CoffeeFlour

2 cups + 2 Tbsp All Purpose Flour

1 tsp Salt

3 Tbsp Cold Butter, cubed

2⁄3 Cups Shortening

1⁄2 cup + 1 3⁄4 Tbsp Cold Water

1 egg, for washing pastry sides

Breakfast Tart Filling:

1⁄2 cup + 1 Tbsp Brown Sugar

1 1⁄2 tsp Ground Cinnamon

1⁄2 tsp CoffeeFlour

Directions: Mix all ingredients together.

Breakfast Tart Glaze:

1 cup loosely packed Powdered Sugar

1 Tbsp Milk

1⁄2 tsp Cinnamon

1⁄2 tsp Vanilla

Directions: Mix all ingredients together.

Breakfast Tart Directions:

1. In a mixing bowl with the paddle attachment, mix the flours, butter, and shortening until peasized balls form. Slowly stream in the water until the dough comes together.

2. Divide the dough into two equal pieces. Wrap the separate dough balls in plastic wrap and refrigerate for at least one hour. Dough will appear wetter than your typical pie or pastry dough; the CoffeeFlour will absorb the extra water as it chills.

3. Take one package of chilled dough out of the bridge. Roll into a rectangle about 1/8 of an inch thick and about 9×12 inches total in size. Trim off the sides of this rectangle as needed.

4. Cut dough into three even sections, then cut each of these sections into three additional sections of equal size. You should have 9 rectangles of dough, each 3×4 inches. These will be the bottoms of your breakfast tarts.

5. Place rectangles on a baking tray lined with parchment and refrigerate.

6. Repeat steps 3 to 5 with the second package of chilled dough. These will be the tops of your breakfast tarts.

7. Brush the bottom rectangles with raw egg. Spoon a tablespoon of filling onto the center of the dough and spread, living 1/4 inch of space on each side for sealing. Brush the breakfast tart “tops” with raw egg. Place on top of the filled bottoms, egg wash side down.

8. Seal the edges by crimping with a fork. Poke holes in the tops of each pastry to allow steam to escape.

9. Turn the oven on to 350 degrees F. Place the ready-to-bake breakfasts tarts in the refrigerator and chill for an additional 20 minutes as your oven preheats.

10. Bake at 350 degrees for 25 to 30 minutes.

11. Cool completely before glazing.