17 Oct Homemade Pumpkin Spice Bourbon Pop Tarts
The high in Austin yesterday was 57 degrees. That means fall is officially upon us and I can finally stop boycotting pumpkin desserts. It’s been hard, y’all. I’m glad to be jumping on the band wagon. Pumpkin for all! Hooray!
Recently, a local Austin bakery decided close it’s doors. It’s always disappointing to see a local business close, but this one was especially hard to lose. Why? Two words. Smart Tarts. Their very own homemade version of the classic Pop Tart. And some of the flakiest pastry dough I’ve ever had. I’m convinced they used some sort puff pastry + crack hybrid dough recipe. Needless to say, Austin is mourning the loss of the beloved Smart Tart.
Since I have finally decided that it’s acceptable to succumb to the pumpkin trend, I figure what better way to welcome my favorite fall squash than with my very own take on the breakfast staple? Enter, Pumpkin Spice Bourbon Pop Tarts. I chose to use a heartier dough than puff pastry, more similar to the original but still a trillion times more flaky and tender than anything out of a box. It’s a classic all-butter pie dough, spiked with cinnamon for an added kick. The filling is a bourbon spiked pumpkin pie blend complete with the warm, spicy flavors of (more) cinnamon, ginger and all spice.
Note that I made enough filling for an entire pie, which is WAY too much for one batch of dough. Given that this recipe makes approximately 8 pop tarts I would recommend either planning ahead and using the left over pumpkin pie filling for another recipe (tartlettes anybody?) or make double the dough for a double-batch of these tarts.
- 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- 1/2 tsp cinnamon
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons ice water
- 1 (15-ounces) can pure pumpkin
- 1/4 cup heavy cream
- 1/3 cup sour cream
- 2 large eggs
- 3/4 cup sugar
- 4 1/4 tablespoons bourbon
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon fine-grain salt
- Whisk 2 cups plus 2 tablespoons flour, coarse salt, cinnamon and sugar in large bowl. Add mixture to a food processor.
- Add butter and pulse until mixture resembles coarse sand.
- Add ice water by tablespoonfuls, and pulse until moist clumps form.
- Once your dough comes together, gather it into a ball. Divide the dough and shape each half into disk. Wrap in plastic and chill in the refrigerator for at least 1 hour, up to overnight.
- Combine all ingredients and mix until smooth. If there are lumps, run through a mesh sieve.
- Line 2 large rimmed baking sheets with parchment paper.
- Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
- Arrange 4 rectangles, on each sheet and spoon about 1 1/2 tablespoons of pumpkin filling in a row down center of each rectangle. Top the filling with a second dough rectangle and using your fingertips, gently press all edges of each tart to seal.
- Press all edges with a fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle.
- Cover and freeze tarts on sheets at least 2 hours and up to 1 week.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F.
- Brush your pastries with egg was (1 egg + dash of water) and sprinkle with cinnamon and sugar, optional.
- Bake frozen tarts uncovered until golden, 25 to 30 minutes total.
- Immediately transfer tarts to rack. Serve warm or at room temperature. Store tarts in an airtight container for up to 4 days.