Make one recipe of Easy All Butter Pie Crust (link in recipe notes.) After gathering the dough into a ball, divide it in half. Place two overlapping pieces of plastic wrap on your counter to create your rolling surface.
Shape one half of the dough into a thick rectangle and place it in the middle of the rolling surface. Cover with another two overlapping pieces of plastic wrap. Using a rolling pin, roll the dough into a large rectangle big enough to cut a 9x7" rectangle. Mine was about 10x8 before cutting. Don't cut it yet. Wrap it in the plastic wrap and place it in the freezer for a quick chill. Repeat with the other half of dough. Chill both until firm, about 20 minutes. If you plan to chill it for longer, just stick it in the refrigerator and feel free to chill overnight, if that works better for your schedule.
While the crust is chilling, make the filling. Break up the graham crackers into smaller pieces and place them and the balance of filling ingredients into a small food processor. Then, process until thoroughly combined. Set aside.
Take one piece of chilled dough from the freezer. Unwrap it and cut into a 9x7" rectangle. Clear away the excess dough. (See recipe notes for using these scraps.) Place the dough on a parchment lined baking sheet. Spread the filling evenly over the dough, leaving about a 1/2" border. Set aside.
Remove the second piece of chilled dough from the freezer and cut it to the same measurement as the first. Place it carefully over the filling. Using the edges of your fingers, press the edges of the dough together to seal them.
Cover the assembled tart with plastic wrap and place back into the freezer to chill for about 30 minutes or until dough is firm again. Meanwhile, preheat oven to 350 degrees F.
Remove the tart from the freezer and remove plastic wrap. Using a tooth pick or a fork, prick the entire surface of the tart to allow steam to escape. Bake for 25-30 minutes or until lightly golden. Remove from oven and allow to cool on baking sheet.
Place confectioner's sugar, cinnamon and vanilla in a small bowl. Add a Tablespoon of milk and whisk to combine. Add more milk, a small spoonful at a time whisking after each addition until smooth and at desired consistency. Add more milk for a thinner glaze, less for a thicker icing.
Drizzle icing over the top of the cooled tart. Using an offset spatula, a butter knife or the back of a spoon, spread icing evenly over top of tart. Allow icing to set until dry to the touch. Cut tart into squares and serve. Cover leftovers but do not seal airtight. Store at room temperature for up to 3 days.
*Here is the link to Easy All Butter Pie Crust.
*When I cut one of my rectangles, I didn't quite have enough room to get a full corner. I just used my trimmed pie dough scraps to press on some additional dough and recut the corner.
*When I was done cutting both rectangles, I gathered the dough scraps together again and rolled them between two pieces of plastic wrap to about an 1/8" thick. I had enough to make an individual tart. I wrapped the rolled out dough in the plastic wrap and chilled it in the freezer until firm. Then, I filled it with some jam, folded it over, sealed the edges and chilled it again, just as I did with the large tart. I pricked it with a toothpick and baked it. I didn't waste any dough, and we had a fun sample to snack on in a different flavor. See photos after recipe.
*If you want to warm up a serving of the tart before eating, you can do that in a toaster oven or regular oven at 350 for just a few minutes. I wouldn't heat it in a traditional toaster because the filling is exposed on the individual pieces.
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