Sweet Laurel Bakery


Breakfast cake is a tradition at Sweet Laurel, so breakfast pie seemed like a step in the right direction. Because our ingredients are wholesome and filling, there aren’t any sugary, empty calories — our breakfast tarts are actually a delicious, sweet option to pair with your morning cup of coffee. The crust is flaky and tender, the filling is tart and fresh, and a pretty pink glaze finishes everything perfectly.
Sweet Laurel

Mixed Berry Breakfast Tarts // Sweet Laurel

Makes 4 tarts

Ingredients For the Crust

2 1/2 cups almond flour

1 cup arrowroot powder

Pinch of Himalayan pink salt

1/4 cup coconut oil, solid

1/4 cup maple syrup

1 large egg

Ingredients For the Filling

1 1/2 cups fresh or frozen mixed berries

1/4 cup maple syrup

Juice of 1/2 lemon

1 tsp arrowroot powder

Ingredients For the Glaze & Strawberry Icing

1 large egg, beaten with a teaspoon of water, for egg wash

1/4 cup coconut butter

2 tsp maple syrup or raw honey

1 1/2 tsp fresh lemon juice

1/4 tsp vanilla extract

1/4 cup full-fat coconut milk

1/4 cup strawberries, chopped


Directions for the Crust

In a medium bowl, whisk together the flour, arrowroot powder, and salt. Cut the coconut oil into the dry ingredients with a pastry blender or your fingertips until a dough comes together. It will look like wet sand, and the fats should be pea sized. Add the maple syrup and egg, and stir into a dough. Gently shape the dough into a ball, cover with plastic wrap, press into a disk, and chill in the ridge for about 2 hours.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Place the dough between two pieces of parchment paper and roll it about 1/8 inch thick. Remove the top piece of parchment and, using a paring knife, cut the dough into 8 matching rectangles, about 4×5 inches. Place the dough on the prepared baking sheet and chill in the refrigerator while you prepare the filling.

Directions for the Crust

In a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook for about 10 minutes, until the mixture begins to boil, then remove from the heat and stir in the arrowroot powder. Let the mixture cool to room temperature, about 30 minutes.

Place 2 tablespoons of the berry mixture in the center of 4 of the dough rectangles. Place another rectangle on top of each and seal together by crimping the edges with fork tines. Use a fork to prick air vents in the top of the dough.

Brush the egg wash lightly over each pastry and bake for 20-30 minutes, until golden brown and any berry liquid dripping out appears thick. Glaze with strawberry icing.

Directions for the Strawberry Icing

In a small saucepan, combine the coconut butter, maple syrup, 1/2 tsp of the lemon juice, the vanilla, and coconut milk over very low heat. Whisk until smooth. If the icing is too thick, add a little more coconut milk. If it’s too runny, add more coconut butter.

In a small bowl, mash together the strawberries and the remaining 1 tsp fresh lemon juice with the back of a fork. Push the strawberries through a strainer into the icing, then stir to combine.

Spread over each tart.


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