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Friday, November 11, 2011

Friday Food Feature


Pumpkin Pie Pop Tarts with Maple Glaze
adapted from Joy the Baker


For the Crust:

  • 2 cups all-purpose flour
  • 1 1/2 Tbs granulated sugar
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1 large egg
  • 2 Tbs milk
  • 1 large egg (for brushing the dough)
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 ground nutmeg
  • 1/4 tsp salt
  • 1/3 cup granulated sugar
For the Maple Glaze:

  • 1 cup powdered sugar
  • 3 tsp maple syrup
  • 2 Tbs milk

In the bowl of a food processor, pulse together flour, sugar and salt.  Add the cold butter and pulse in 1-second increments until the butter is the size of peas.  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 process to make sure that moisture is introduced to all of the flour mixture.  On a lightly floured surface, knead the dough  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 

While the dough is chilling, prepare the filling:

In a medium bowl, stir together the pumpkin puree and spices.  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.  The dough should be slightly larger than 9×12-inches.  Trim dough with a pizza cutter, creating a perfect rectangle that is 9-inches tall and 12-inches long.  Using the pizza cutter, cut each side into thirds, creating 9 squares.  Place dough squares in the fridge while you roll out the second piece of dough in the same way.

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 second 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 degrees F.  Let tarts rest in the fridge for at least 30 minutes while the oven preheats.

Remove tarts from the fridge and place in the oven to bake for 25 to 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.  Best served within 2 days.



photo via wikipedia

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