06Shape each half into a rough 3" x 5" rectangle, smoothing the edges.
07Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
08Make the filling:
09Whisk together the sugar, cinnamon, and flour.
10Assemble the tarts:
11If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
12Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
13(Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough.).
14Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
15Roll the second piece of dough just as you did the first.
16Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.
17Beat the egg, and brush it over the entire surface of the dough.
18Place a heaping tablespoon of filling into the center of each marked rectangle.
19Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
20Press the tines of a fork all around the edge of the rectangle.
21Cut the dough evenly in between the filling mounds to make nine tarts.
22Press the cut edges with your fingers to seal, then press with a fork, to seal again.
23Gently place the tarts on a lightly greased or parchment-lined baking sheet.
24Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
25Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
26Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack.
27While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
28Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown.
29Remove them from the oven, and allow them to cool on the pan.
30Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.
31Or with jam filling: 3/4 cup (8 ounces) raspberry jam.
321 tablespoon cornstarch mixed with 1 tablespoon cold water.
33To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.