Pumpkin Pie Pop Tarts

This Thursday marks the last day of the first farmers’ market The Bell House has taken part in. There were times over the summer where I was so busy I didn’t have any idea how I was going to maintain the speed and stamina that’s needed for this business.

I used to be able to work 12 hour shifts in a restaurant with no break, fueling up with the occasional french fry and guzzling a ton of water. Since I’ve hit 40, I’ve found lunch breaks and coffee are fundamental for getting through the day.

The food industry is brutal on the body and being the owner and operator and only employee of your own food business is nothing short of grueling. With that said, this is where I feel at home. I’ve had overwhelming support from my in-laws, parents and husband. I certainly could not do this without them or the community that has accepted me into the fold.

I actually have regulars! People who’ve come back to see me week after week to get a taste for what I’ve got to eat. It’s a wonderful feeling. I am super proud of myself for developing several gluten free products which have been very well received.

Before I started this market I had this friend, you may remember her from the Butternut Squash Soup blog post, she nagged me about having gluten free options. I’m glad I listened and began developing recipes. This segment of the population has been my biggest supporters. I sell out of gluten free products every week. I would love to know what your favorites where this season. Leave me a comment below.

As I wrap up this market and figure out what comes next, I have to thank my “unpaid interns” aka in-laws, husband, parents, kids, and the community for a very successful season. The Bell House could not be without their support and patronage.

CHEERS! High hopes for what’s coming next. First up, PUMPKIN PIE POP TARTS.

THE DOUGH:

3 1/2 cups of flour

2 tablespoons of granulated sugar

2 teaspoons of kosher salt

4 sticks of butter, cold butter cut into tablespoon sized pieces

2 egg yolks, cold

5 tablespoons of whole milk, cold

THE FILLING:

1 can of 100% pumpkin

2/3 cup of brown sugar

1 egg

1/8 teaspoon of cloves

1/4 teaspoon of ginger

1/2 teaspoon of cinnamon

1/4 teaspoon of salt

EGG WASH:

1 whole egg

1 tablespoon of water

MAPLE GLAZE:

1 cup confectioners sugar

4 tablespoons of pure maple syrup

1-3 tablespoons of water, depends on the consistency you’re looking for

First, let’s start with the dough. Gather all your ingredients.

In a stand mixer with a paddle attachment (or using a hand mixer), sift the flour, sugar and salt together. Scatter the cold butter pieces all over the top of the flour. Turn the mixer on low for 1 1/2 minutes. You may have to turn the mixer on and off a few times to keep flour from flying all over the place. This step is finished when you can squeeze the flour mixture in your hand and it clumps together.

Lightly beat the egg and milk together and pour into the flour mixture. Turn the power on low for about 30 seconds or until the dough starts to come together.

Dump the dough out onto a clean surface and gather it into a tall mountain shape. Using the palm of your hand at the top of the mountain and push a layer of the dough down into the valley. You want to see streaks of butter through the dough.

Continue this step until you have pushed your palm through all the dough. Then scoop the dough back up into a mountain and complete the process two more times.

At this point, split the dough into two equal parts. You can wrap the dough in plastic wrap and then store in a freezer bag in the freezer for up to a month. Thaw in the refrigerator overnight. Or you can store in the refrigerator for 4 hours up to three days. For this recipe, you only need 1/2 the batch. You can use the other half of this dough for FRENCH APPLE PIE, PEACH PIE, APPLE PIE or more pop tarts!

While the dough is resting in the refrigerator for at least 4 hours, let’s work on the filling.

In a small saucepan over medium heat, stir together the pumpkin and brown sugar.

Cook the pumpkin down until it is dark brown and thick. This step really makes the pumpkin very pumpkiny. This will take 20-30 minutes. Stir often.

Once the pumpkin is the perfect consistency, add the spices and cook for an additional minute. Then take the pumpkin off the heat and transfer it into medium sized bowl. Let the mixture cool for 30 minutes. Stir occasionally.

Once the mixture has cooled, add 1 egg and give it a good stir. At this point you can store the filling in the refrigerator up to 3 days.

Preheat your oven to 350 degrees. It’s time to build the tarts. Take out 1/2 the dough from the refrigerator, then cut it in half. On a well floured surface, roll half the dough into about a 10 x 15 inch rectangle with the long side facing you.

Trim any excess dough around the perimeter. Cut the dough in of the dough half down the long side of the dough. Then cut eight equal pieces of dough about the size of an index card.

Whisk the egg and water together and using a pastry brush, paint the edges of one of the pieces of dough. Then add a heaping spoonful of the pumpkin filling in the center.

Top the filling with a piece of dough and press around the filling and down the edges of the dough. With a fork, make indents around the edge of the dough.

Transfer the tart to a parchment lined baking sheet and complete the same steps with the other three pieces of dough. Then with the other half of the unrolled dough. You will have 8 tarts when this is all said and done. Brush the tops of each tart with the egg wash and pop them in the oven for 35-45 minutes.

Let the tarts cool for about 10 minutes, then mix up the glaze; confectioners sugar, maple syrup and water as needed.

Pour a heaping spoonful down the center of each tart. When the tarts have cooled completely, store them in a tightly sealed container for up to 3 days.

Before the glaze sets, why not sprinkle them with a touch of toasted pecans?