Pumpkin Pie Spiced Hot Tarts

hot tartsI fancy myself a savory cook, not a baker, but it’s pretty tough to avoid baking around the holidays.  Luckily our friends over at Ovenly were nice enough to teach me a few things about pie dough using locally milled flour from Cayuga Pure Organics – and they put that pie dough to good use for their signature Hot Tart – Ovenly’s version of the pop tart with a grown-up twist.  Check out the video and follow along with the girls’ recipe posted below!  Merry Christmas!

OVENLY’S PUMPKIN PIE SPICED HOT TARTS:

Pate Brisee

  • 2.5 cups flour
  • 1 tsp salt
  • 1 tablespoon sugar
  • 1 cup (two sticks butter)
  • 1/4 cup very cold or ice water

Pumpkin filling

  • 3/4 cup pumpkin from a can or from the flesh of a fresh pumpkin (like a Sugar Pumpkin or New England Pie Pumpkin) that you have cooked and pulsed yourself (recommended)
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp Baharat (Turkish/Iranian spice mixture available at Middle Eastern markets – if you can’t find it, try using 1/4 tsp cardamom instead)
  • 1/2 tsp all spice
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • A few twists from the pepper grinder
  • 1/3 cup sugar

Cube butter into 1/2 inch pieces and freeze for five to ten minutes. In a food processor, combine flour, salt, and sugar and pulse 2-3 times. Add cold butter and pulse until fully incorporated (about 15 seconds). With machine running, add water, a little at a time, until the dough resembles a course meal and just holds together when pinched. Do not keep the machine running for more than about 30 seconds.

Turn the dough onto your work surface. With the heel of your hand, press dough together, working all the butter bits into the flour. Gather into a ball and need together once or twice. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

Meanwhile, make the Pumpkin Filling: Whisk together sugar and spices. Add pumpkin and egg and blend well. Set aside

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into about a 9” by 15” rectangle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll and always roll from the center of the pastry outwards).

Using a ruler, measure the dough to 9” wide and cut with a knife or pizza cutter. Then cut the lengthwise every 3.5”. This will result in four 3.5” X 9” rectangles. Place a heaping tablespoon of filling on the lower portion of one rectangle. Using a pastry brush, brush water on the top half of each rectangle to help seal the edges, then fold in half, pressing the edges together with your fingers. Press edges with a fork. Again with the ruler, remove ragged edges by cutting hot tarts into 3”X4” rectangles.

Freeze hot tarts for 10 minutes before baking. Brush with egg wash (one yolk mixed with one tablespoon water) and bake at 400 degrees for about 20 minutes, or until just golden.