For the Crust:

1. Cut the butter into ½ inch pieces and place in the freezer until frozen.

2. Combine the flour, sugar, and salt in a food processor and pulse a few times to mix. Add the frozen butter pieces and pulse in the processor until the mixture forms small size clumps.

3. Add ice water 1 tablespoon at a time to the dry mixture and pulse to combine. Only add enough water for the dough to become sticky.

4. Sprinkle flour on your work surface and scoop the dough out of the food processor. Gather the dough into a mound and knead it a few times to smooth it out.

5. Divide the dough in half and gently pat and press each half into a circle about 1 inch thick. Wrap both pieces of dough in plastic wrap and refrigerate for at least 2 hours or up to 3 days.

For the Tart:

1. Preheat the oven to 375° F.

2. Line two baking sheets with parchment paper.

3. In a small bowl, whisk together egg and water.

4. Lightly flour a clean work surface.

5. Remove one of the dough circles from the refrigerator, unwrap it, place it on the floured work surface and sprinkle flour on top of the dough.

6. Roll out the dough into a rectangle that measures close to 9 x 12 inches. The dough should be about ⅛-inch thick.

7. Using a knife or a pastry wheel, trim off the edges and cut the dough into 3 x 2 inch rectangles, saving the trimmings.

8. Transfer the rectangles to a prepared baking sheet and space them about 1 inch apart.

9. Gently brush half of the rectangles with 1 tablespoon of the mascarpone, starting from the center and stopping within ¼ inch of the edge on all sides. Top the mascarpone with 2 teaspoons of our Florida Orange Juice Marmalade.

10. Using a brush or your finger, dampen the edge of the prepared rectangles using the egg wash.

11. Carefully place a dry pieces of dough on top of the prepared pieces, and press to seal the edges together.

12. Repeat with all tarts, then crimp the edges of each tart with a fork.

13. Using the tines of a fork, puncture the top layer of the pastry a few times to vent.

14. Refrigerate, uncovered, for at least 15 minutes or up to 2 hours.

15. Repeat the process with the second half of the dough and use the dough scraps to make a few more pastries. Only re-roll the dough once or it will not bake well. You should have approximately 16 breakfast tarts.

16. Bake the pastries until they are golden brown on the sides and the top, about 20 minutes.

17. Remove from the oven and immediately move the pastries onto a cooling rack. Let the pastries cool for at least 30 minutes before serving.

18. The fully cooled baked breakfast tarts can be kept in an airtight container at room temperature for up to 24 hours or frozen for up to 3 months.

Helpful Tip: Freeze your breakfast tarts for future use. Simply reheat in a 375° F oven for about 12 minutes when ready to serve.