Delightful Pumpkin Pie Pop Tarts with a Sweet Maple Glaze
Are you seeking a cozy, homemade treat that embodies the essence of fall? Have you ever imagined combining the classic pumpkin pie with the beloved Pop Tart? Look no further! Our Pumpkin Pie Pop Tarts, drizzled with a rich maple glaze, are sure to satisfy your cravings and warm up your taste buds. Why not bring a twist to your kitchen today with this scrumptious delight?
Dive into these handcrafted treats and experience a symphony of flavors, from the spicy notes of cinnamon and ginger to the sumptuous sweetness of maple. Envision the perfect combination of a flaky, buttery crust encasing a smooth, spiced pumpkin filling. And the final touch—a luscious maple glaze that will make your mouth water. Perfect for pairings with a hot cup of coffee or a tall glass of milk, these Pop Tarts will become a cherished addition to your autumnal baking repertoire. Follow these easy steps for a spectacular pastry masterpiece, and impress your loved ones with a unique twist on a seasonal classic.
- Servings: 9 delectable tarts
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Difficulty: Intermediate
Ingredients
Crust:
- 240 grams (2 cups) all-purpose flour
- 12 grams (1 tablespoon) granulated sugar
- 5 grams (1 teaspoon) salt
- 226 grams (1 cup or 2 sticks) unsalted butter, cold and cubed
- 1 large egg, beaten
- 30 ml (2 tablespoons) milk
- Another large egg, for brushing the dough
Filling:
- 180 ml (3/4 cup) pureed pumpkin
- 1 large egg
- 0.6 grams (1/8 teaspoon) ground cloves
- 1 gram (1/4 teaspoon) ground ginger
- 3 grams (1/2 teaspoon) cinnamon
- 1.5 grams (1/4 teaspoon) salt
- 67 grams (1/3 cup) granulated sugar
Maple Glaze:
- 120 grams (1 cup) powdered sugar
- 10 ml (2 teaspoons) maple syrup
- 30 ml (2 tablespoons) milk
Instructions
- Preparing the Crust: In a mixing bowl, whisk the flour, sugar, and salt together. Work the cold, cubed butter into the dry mixture until you achieve a crumbly texture. Introduce the beaten egg and milk, stirring until a cohesive dough forms. Enclose the dough in plastic and chill in the refrigerator for a minimum of 30 minutes.
- Rolling the Dough: Split the dough in two evenly and roll each piece to roughly 0.6 cm (1/4 inch) thickness. Fashion squares with a cutter (heart shapes are optional for a playful twist).
- Assembling the Tarts: Brush half of the dough squares with the additional beaten egg. Heap roughly 15 ml (1 tablespoon) of the pumpkin filling onto each egg-brushed square. Cap with another dough square, sealing the edges with a fork dipped in flour. Poke holes atop each tart to act as vents.
- Baking the Tarts: Preheat your oven to 177°C (350°F) and arrange a rack in the upper section. While the oven warms up, let your assembled tarts rest in the cooler for another half-hour. Bake for 25 to 30 minutes, or until they are gloriously golden.
- Preparing the Maple Glaze: Blend powdered sugar, maple syrup, and milk until it forms a smooth glaze. Put aside to use after the tarts are baked.
- Glazing the Tarts: Allow your baked tarts to cool completely on a rack before adorning them with the maple glaze.
Notes and Tips
These heavenly Pumpkin Pie Pop Tarts are a must-have on any fall dessert table and are most delightful when enjoyed fresh within 2 days of baking.
Tips for Success:
- For an impeccable, flaky crust, ensure that your butter is cold and handle the dough as little as possible.
- When sealing your tarts, press firmly to avoid any filling escaping during baking.
- If you don’t fancy a maple glaze, try a simple vanilla icing or enjoy these beauties plain!
Frequently Asked Questions
Can I make the dough in advance?
Yes, the dough can be made ahead of time and refrigerated for up to 2 days, or freeze for a longer shelf life.
Are there any substitutions for the pumpkin puree?
Sweet potato or butternut squash puree works as wonderful alternatives.
What if I don’t have maple syrup for the glaze?
Maple extract mixed with sugar and milk or use honey as a substitute.
How do I store leftover Pop Tarts?
Store them in an airtight container at room temperature for up to two days.
Can this recipe be doubled?
Absolutely! The quantities of ingredients can be doubled to make a larger batch of Pop Tarts.
