Ahh, the days when breakfast was as simple as popping one of these in the toaster and the chowing down as you catch the bus. Relive the simple, sugary goodness with your own grown-up version, packed with tangy strawberries and spicy cinnamon.
Cut each sheet of pie dough into 6 rectangular pieces, yielding 12 pieces total. Lay the pieces out on a floured full sheet pan and set aside. Whisk together egg and milk to make an egg wash.
To make the cinnamon filling, mix together the dark brown sugar, cinnamon, flour and butter until combined.
To the centers of three rectangular pieces of dough, spread 1-2 tablespoons of cinnamon filling, per piece. Then, to the centers of three other rectangular pieces of dough, spread 1-2 tablespoons of strawberry jam, per piece.
Pre-heat your oven to 350 degrees Fahrenheit. Brush the edges of these 6 rectangles with the egg wash, then cover each with another piece of dough. Crimp the edges with a fork to make 6 rectangular tarts. With a fork, poke each tart 4 times in the center to let steam escape while baking. Brush the tarts with egg wash.
Place tarts in the oven on a sheet tray for 30 to 35 minutes, until they become golden brown. Remove them from the oven and allow them to cool.
While tarts are cooling, make the icings. For the cinnamon icing, mix confectioner’s sugar, milk, vanilla extract and cinnamon in a bowl until smooth, then set aside. For the strawberry icing, mix confectioner’s sugar, milk, vanilla extract and red food coloring in a bowl until smooth, then set aside.
Once the tarts are cool, spread the cinnamon icing on the cinnamon tarts. Spread the strawberry icing on the strawberry tarts, then sprinkle with colored sprinkles.