📋 Instructions

1. 1Mix the dry ingredients — Pulse 340 g flour, 15 g sugar, and 6 g salt in a food processor twice to combine. This distributes the salt so no bite tastes flat.
2. 2Cut in the cold butter — Add 225 g cold cubed butter and pulse 8 to 10 times until pea-sized pieces remain. Stop while visible butter flecks are still there; they create the flaky layers.
3. 3Add the ice water — Drizzle 60 g ice-cold water over the mixture and pulse 4 to 6 times until the dough just holds when squeezed. Do not let it form a ball in the machine.
4. 4Chill the dough — Turn the dough onto plastic wrap, press into two 2 cm thick discs, and refrigerate 45 minutes. Cold dough rolls without sticking and bakes flakier.
5. 5Make the filling — Stir 200 g brown sugar, 12 g flour, and 3 g cinnamon in a bowl until no dry flour remains. The flour coats the sugar and thickens the filling as it heats.
6. 6Roll and fill — Roll one disc to 3 mm (1/8 inch) on floured parchment and cut into 8 x 10 cm (3 x 4 inch) rectangles. Spoon 25 g filling onto half the rectangles, leaving a dry border.
7. 7Seal and dock — Brush the borders with egg wash, top with a second rectangle, and press the edges with a fork. Poke three holes in each top so steam escapes in the oven.
8. 8Bake the tarts — Bake at 190°C (375°F) for 18 to 22 minutes until the edges are golden brown and the filling bubbles at the docking holes. Cool on the pan 10 minutes.
9. 9Glaze and set — Whisk 120 g powdered sugar, 15 g milk, and 1 g cinnamon, then spread over cooled tarts. The glaze should look opaque and set firm in about 10 minutes.