So its official, the holidays are here. I seriously can't believe that Thanksgiving is this week! Somehow I am on the ball and have already started Christmas shopping and before I know it, it will be time to start planning Christmas Eve brunch. However, for now there was a post race brunch, with these pumpkin pie pop tarts, overnight caramel french toast and mini quiche with of course plenty of mimosas to go around. This is the perfect post race brunch to warm you up while also filling you back up. Have I ever told you that I love cooking for other people. Seriously, I love feeding other people. I am not sure what it is about, but getting to cook for other people is one of those small joys in life.
A little mid-week planning to get things ready. I am so happy to have been part of the committee planning the race this past Saturday. Plus, a special thank you to Occasionally Cake for donating a gift certificate for the race's top finishers.
Pre-race picture with everyone staying warm inside until just before start time.
The spread...I will be posting about the quiche later this week, because Smitten Kitchen's recipe was delicious! To be prepped and mostly ready when we got home, I set the oven to 225 degrees F and had the french toast and hash browns baking, and the quiche re-heating while we were at the race.
Oh and I completely forgot to mention that I had a great helper this weekend, who willingly took the pictures while I was baking. Thanks Kathryn!
A little crust making action. First things first, dry ingredients go in so that the butter can be pulsed in and evenly incorporated.
Once the butter is throughout, we add in a few more wet ingredients...
Then its time to form into two even balls and let this dough chill in the refrigerator for a bit.
Time for the filling...think straight pumpkin pie...well almost.
A little mixing and it all comes together.
Roll one and cut, then roll the other one and cut.
P.S. I am loving any excuse to use my new rolling pin lately!
This might be the time to whip out of ruler...where did I put that again? Oh well, guess I will eyeball it this time.
A little egg wash to keep things all "glued" together...
And then time for the filling...
...and crimping to close. Then into the oven!
Fresh out of the oven. Just need to cool and then they are ready for the maple glaze.
*makes approximately 9 pop tarts
For the Crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into cubes, and then put into the freezer for 15-20 minutes
1 large egg
2 tablespoons milk
1 large egg (for brushing the dough)
For the Filling:
3/4 cup pureed pumpkin
1 large egg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
Maple Glaze:
1 cup powdered sugar
2 teaspoons maple syrup
2 tablespoons milk
1. 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. (I used my food processor) There is a lot of butter, just work it in until only pea sized lumps remain in your mixture. The mixture should also hold together when squeezed into a ball.
2. 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.
3. 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. I find that the dough is just a bit easier to work with when it’s chilled.
While the dough is chilling, prepare the filling:
4. In a small mixing bowl, whisk together the pumpkin, egg, cloves, ground ginger, cinnamon, salt and sugar. Place in the refrigerator to rest while you roll out the dough.
5. 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 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.
6. 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 and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.
7. Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for 30 minutes while the oven preheats.
8. Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
9. While the tarts bake, whisk together ingredients for the glaze and set aside.
10. Let baked tarts rest on a cooling rack to cool completely before glazing. Enjoy!
They really look Yummy!! Guess you'll have to make them when you come home next time. MOM
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