We discovered this incredible creation by Joy the Baker! This recipe is absolutely incredible. They are as fun to make as to eat and not your everyday holiday treat. Unique and delicious!
- | Medium
- | 60 mins
- | 12 servings
- In a medium bowl, whisk together 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. There may seem like there’s a ton of butter in your flour; There is. Work it in until only pea-sized lumps remain in your mixture. The mixture should also hold together when squeezed into a ball.
- 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 that moisture is introduced to all of the flour mixture.
- 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. (cold dough is easier to work with)
- In a small saucepan, heat pumpkin puree, Rodelle Vanilla Extract and spices over medium heat. Just heat through until the spices become fragrant. This helps to bring loads of flavor into the filling.
- Remove from heat and place spiced pumpkin in a medium sized bowl.
- Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.
- On a well-floured work surface, press dough into a 3 × 5 inch rectangle, roll the dough out to about 1/8-inch thickness.
- Trim dough with a pizza cutter, creating a rectangle that is 9 x 12 inches long. Cut into thirds, creating 9 squares. Put in fridge.
- Roll out next piece and do same thing.
- Brush one set of 9 squares with beaten egg. (This will act as the glue for the top layer of dough)
- Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough.
- 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 degrees Fahrenheit.
- Let tarts rest in the fridge for 30 minutes while the oven preheats. Put tarts in the oven. Bake for 25 - 30 minutes, or until golden brown on top.
- While the tarts bake, whisk together ingredients for the glaze and set aside.
- Let baked tarts rest on a cooling rack to cool completely before glazing.
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes
- 1 large egg
- 2 tsp milk
- 1 large egg (for brushing the dough)
- 3/4 cup pureed pumpkin
- 1 large egg
- 1 tsp Rodelle Pure Vanilla Extract
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup Rodelle Vanilla Sugar
Vanilla Bean Glaze
- 1 cup powdered sugar
- 2 Rodelle Vanilla Beans, split and scraped
- 3 tbsp milk