Ingredients:

  • 375g All-purpose flour
  • 1 tbsp Granulated sugar
  • 1 tsp Fine sea salt
  • 225g Unsalted butter, cubed and frozen
  • 120ml Ice water
  • 1 Large egg
  • 210g Dark brown sugar, packed
  • 2 tbsp Ground cinnamon
  • 1 tbsp All-purpose flour (for filling)
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 120g Powdered sugar
  • 1 tbsp Whole milk
  • 1 tsp Ground cinnamon (for glaze)
  • 1/2 tsp Vanilla extract (for glaze)
  • 1 tsp Light corn syrup

Instructions:

  1. Use a box grater to process 225g of frozen butter directly into 375g of flour mixed with sugar and salt.
  2. Add 120ml of ice water gradually, tossing with a fork until the mixture holds together when squeezed.
  3. Divide the dough into two equal discs, wrap in plastic, and refrigerate for 45 minutes to relax the gluten.
  4. Whisk together 210g dark brown sugar, 2 tbsp cinnamon, 1 tbsp flour, 1 tsp vanilla, and 1/4 tsp salt to create a heat-stable filling.
  5. Roll one dough disc into a large rectangle on parchment paper. Spread the filling evenly, leaving a 2cm border.
  6. Roll out the second disc and place over the filling. Crimp edges with a fork, brush with egg wash, and prick holes in the top for steam.
  7. Bake at 190°C for 30 minutes until mahogany brown. Let cool completely.
  8. Whisk 120g powdered sugar, milk, 1 tsp cinnamon, vanilla, and corn syrup. Spread over the cooled tart and let set until crackly.