Ree's colorful homemade pastries can be consumed for breakfast or as a treat!
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Take one sassy previous city lady, her hunky rancher other half, a band of adorable kids, a prolonged household, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Pioneer Lady. The Pioneer Female is an open invite into Ree Drummond's life: The acclaimed blogger and best-selling cookbook author pertains to Food Network and shares her unique brand of home cooking, from throw-together dinners to classy events. The series, set against the fish story of life at home on the variety, is the next best thing to really resting on a stool in Ree's kitchen.

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Homemade Breakfast Tarts
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Overall: 2 hr 20 min (includes chilling and cooling times).
Active: 40 minutes.
Yield: 8 tarts.

Active ingredients.

Pie Crust:.

3 cups all-purpose flour, plus more for rolling.
2 tablespoons granulated sugar.
1 teaspoon salt.
1 cup (2 sticks) cold butter, cubed.
1 egg.
5 tablespoons cold water (or more if required).
1 tablespoon distilled vinegar.

Filling:.

One 13-ounce jar blended berry jam (about 1 1/4 cup).
1 egg, lightly beaten for egg wash.

Glaze:.

1 1/4 cup powdered sugar.
2 tablespoons milk.
1 tablespoon blended berry jam.
2 drops neon purple food coloring.
Various colored jimmies or sprinkles.

Instructions.

For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or more knives, cut the butter into the flour until it looks like tiny pebbles. Lightly beat the egg and contribute to the mix. Next, include the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if required. Kind the dough into a disc and wrap tightly in cling wrap. Chill for 1 hour.

Preheat the oven to 400 degrees F. Line two sheet pans with parchment.

On a floured surface, roll half of the dough out into a large rectangular shape, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 similarly sized rectangles (4-by-6-inch).

For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangular shapes. With a pastry brush, brush egg wash around the edges. Place the staying rectangle over the jam, crimping the edges with a fork to seal. Press gently on the leading to assist disperse the jam uniformly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until hardly golden, 16 to 18 minutes.

For the glaze: On the other hand, sort the powdered sugar into a large bowl. Include the milk, jam and food coloring. Mix up until smooth, then set aside.

Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.

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Ree Drummond's Homemade Breakfast Tarts|The Leader Female|Food Network.