Saturday, November 30, 2013

Pumpkin Pie Pop Tarts with Maple Glaze

Yep. You read it right, Pumpkin. Pie. Pop. Tarts. 

Fall seems to be evading me this year and it's making me really sad! The weather here in Vegas can't seem to make up its mind - scorching heat one day and gusty winds the next, then freak storms and frigidly cold nights. Being that Fall is my favorite season and it hasn't really arrived yet makes me kind of pissed off or at least a bit disgruntled.

But despite the lack of a true fall, I will not give up my right to cook up all things Fall, namely all things pumpkin. These little things? Two layers of crispy, buttery, flaky pie stuffed with lightly spiced, smooth pumpkin pie filling. Yes, it is perfection. Joy the Baker is seriously a genius. I really enjoyed these but the pastry was a little too delicate and broke quite easily. Next time I make these, I'd probably use a sturdier pie crust, other than that: I definitively concur that these are amazing. 

Pumpkin Pie Pop Tarts with Maple Glaze
Yields: 9 tarts
Original recipe here.

For the crust:
2 cups flour
1 tbsn. sugar
1 tsp. salt
1 cup (2 sticks or 8 oz.) unsalted butter, cold, cut into cubes
1 large egg
2 tbsn. milk
1 large egg, whisked (for brushing)

For the filling:
3/4 cup pureed pumpkin
1 large egg
1/8 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup sugar

For the maple glaze:
1 cup powdered sugar
2 tsp. maple syrup
2 tbsn. milk

To prepare the crust, in a medium bowl, whisk together the flour, sugar and salt. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. Work it in until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure it is well combined. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.

To make the filling, in a small saucepan, heat the pumpkin puree and spices over medium heat. Heat heat through until the spices become fragrant. Remove from the heat and place the spiced pumpkin in a medium bowl. Whisk in the egg, salt, and sugar and place in the refrigerator to rest. On a well floured surface, press the dough into a 3x5 inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9x12 inches. Trim dough with a pizza cutter, creating a rectangle that is 9 inches tall and 12 inches long. Using a pizza cutter, cut each side into thirds, creating 9 squares. 

Place the dough squares in the fridge while you roll out the second piece of dough in the same way. Brush one set of the 9 squares with the beaten egg. Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart. Position a rack in the upper third of the oven and preheat to 350 F. Let the tarts rest in the fridge for 30 minutes while the oven preheats. Remove the tarts from the fridge and place in the oven and bake for 25 - 30 minutes or until golden brown on top. To make the glaze, whisk together all the ingredients and set aside. Glaze the tarts when they are completely cooled.