Ingredients

For the dough:
• 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
For the filling:
• 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

Instructions

For the dough:
• 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.
For the filling:
• Combine all ingredients and mix until smooth. If there are lumps, run through a mesh sieve.
For the assembly:
• 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.
To Bake:
• 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.