I wanted to make this tarte soleil–which means sun tart–as soon as I saw the picture at Smitten Kitchen. But I wanted to make if for breakfast. So, instead of her olive tapenade filling, I decided I could fill it as I do my cinnamon rolls and let the aroma wake everyone up. I also decided to post it this morning, just in case you need something for tomorrow or the day after.
4 teaspoons butter, room temperature
1/4 cup brown sugar
1 teaspoon cinnamon
pinch of kosher salt
2 packages puffed pastry (if it’s frozen, leave in fridge overnight to thaw; I found unfrozen puff pastry at our grocery store next to the tubes of biscuits)
1 egg yolk beaten with 1 teaspoon water (for egg wash)
Leave the butter out overnight, or at least for a couple of hours.
Mix the brown sugar, cinnamon, and salt in a small bowl. Set aside.
Heat oven to 350 degrees.
To assemble the tart, roll out the first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a circle that will fit on a baking sheet. I used a medium sized plate, probably about eight inches in diameter to cut the circle. Repeat with second dough; put one in the fridge while you work with the other.
Spread two tablespoons of butter on the first round to all but a half an inch from the edge and then spread the cinnamon sugar mixture over the butter; dab the edge with water. Take the second round out of the fridge and spread the remaining butter on it. Place the second round on top and set a small glass upside down in the middle. With a sharp knife, and being careful not to cut through the parchment paper or baking mat, cut away from the edge of the glass in quarters (or at the 3-, 6-, 9- and 12 o’clock marks); cut each quarter in half, making eight strips, and then in half again, making sixteen strips.
Remove the glass. Place a finger the ray meets the center ( and where it is most likely to break off prematurely) and gently twist each strand a few times. Beat the egg yolk with a teaspoon of water and brush it over the pastry; you can also sprinkle the top with some cinnamon sugar.
Bake for 25-30 minutes, or until it golden brown all over.
Meanwhile, mix the powdered sugar and cream. I didn’t put amounts because this really is a you’ll-know-it-when-you-see-it kind of thing. Start with about a half a cup of powdered sugar and a tablespoon of cream. Stir it up. If it is too thick, add cream incrementally until it is how you like it.
Remove the tart from oven, let cool on baking sheet for ten minutes and then transfer it to a serving platter. Drizzle the icing over the top. Tear off rays of your cinnamon sun and enjoy.