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Though I have nothing against a real Pop-Tart, I like the idea of making gourmet versions of them at home. I’m always a bit dissatisfied with them, when the flaky crust is nothing like that of a real Pop-Tart. However, I’ve found a better alternative in a pâte sablée crust! These Homemade Pumpkin Pie Pop Tarts, made with a buttery shortbread-like pâte sablée, are even better than the real thing.
Ingredients for Homemade Pumpkin Pie Pop Tarts
Softened Butter – Unlike other pie crusts, pâte sablée calls for softened butter. This makes a more cookie-like crust that is typically used for sweet tarts.
Confectioner’s Sugar – The pâte sablée also calls for confectioner’s sugar, and much more of it than a flaky crust would need. Since there is so much sugar, a granulated sugar may not dissolve completely and will leave you with a gritty crust. It’s best to use powdered sugar as it will dissolve faster during baking.
All-Purpose Flour – I used all-purpose flour, but you can use pastry flour to get an even more tender crust. Make sure not to use bread flour – it isn’t suited for pie crust.
Spices – I used my favorite blend of spices for baking with pumpkin. You can substitute an equal total amount of your favorite pumpkin pie spice.
Egg Wash – I used an egg mixed with water to seal the edges of the pop tarts. You can also use a few tablespoons of cream, milk or water.
Gel Food Coloring – If you want to substitute powdered food color, you may need to add a little more liquid to the glaze.
Notes on Technique
- Make sure to soften your butter for the crust! You make pâte sablée like a cookie, combining the butter and sugar first, then adding the egg, vanilla, and cream, and adding the flour last.
- It is much easier to roll the crust if you chill it for 30 minutes before baking.
- To get 8 pop tarts, you need to cut 16 rectangles of dough, so that you will have both a top and bottom crust for each tart. Roll the dough into a 20 X 12 inch rectangle. Cut along the 20-inch side to get four 5-inch columns, and along the 12-inch side to get four 3-inch rows.
- When you first start cutting the dough, measure 5 inches and make a small cut with your bench knife. Then measure the side across from it, making another 5-inch cut. If you measure and mark all of your pieces before cutting, you will get crusts that are more even in size.
- A bench knife or pastry is the best tool to cut out and move the crusts. To remove a crust from your work surface, scrape the knife all the way beneath it before trying to raise it. This will help prevent stretching and deforming.
- Painting egg wash along the inside edges of the crusts will help them stick together. You can also use cream, milk, or water.
- When you add the top crust, work carefully, avoiding pressing down on the center so you don’t squeeze out the filling.
- Like a pumpkin pie, these pop tarts should be stored in the refrigerator.
- If you want to store them long term, they will freeze well for 2 months. Freeze them unglazed, and then decorate them after thawing.
- Unlike real pop tarts, you should not toast these! The glaze will melt and drip down into the bottom of your toaster.
Pumpkin Pie Pop Tarts
Ingredients
For the Crust:
- 14 tablespoons unsalted butter (198 g) softened
- 1/2 cup confectioner's sugar (60 g)
- 3/4 teaspoon salt
- 1 large egg, room temp
- 1/2 teaspoon vanilla extract
- 2 tablespoons cream
- 2 1/2 cups all-purpose flour (310 g)
For the Pumpkin Filling:
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon grated or ground nutmeg
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 tablespoon cornstarch
- 1 cup pumpkin puree (8 oz, 227 g)
- 1/2 cup dark brown sugar (100 g)
- 1 large egg, room temp
- 1/2 teaspoon vanilla extract
For the Assembly:
- 1 egg, room temp
- 2 teaspoons water
For the Glaze:
- 2 cups confectioner's sugar
- 1 small pinch of salt
- 5-6 tablespoons milk
- 1/2 teaspoon vanilla extract
- orange gel food color
- black gel food color
Instructions
Make the Crust:
- In a large mixing bowl, beat the softened butter until lightly fluffy. Add the confectioner's sugar and salt, and mix until well combined. Next, fully mix in the egg, vanilla, and cream.
- Switch to a spoon or spatula and stir in the flour until it is fully incorporated, being careful not to overmix. Bring the dough together into one large mass and place in the center of some plastic wrap. Flatten the dough into a large rectangle, cover with the plastic wrap, and refrigerate for about 30 minutes.
Make the Pumpkin Filling:
- In a small bowl, stir together the salt, cinnamon, nutmeg, ginger, cloves and allspice. Add the cornstarch and stir until well combined.
- In a medium bowl, add the pumpkin and brown sugar, and whisk until fully combined. Next, whisk in the egg and vanilla extract. Finally, whisk in the spices and cornstarch. Cover and refrigerate until you are ready to assemble the tarts.
Assemble:
- Preheat the oven to 350° F (180° C) and cover 2 baking sheets with parchment or spray with nonstick baking spray. Sprinkle your work surface generously with flour and dust your rolling pin with it as well. Take the crust dough out of the refrigerator and let it warm up for a couple of minutes. In a small bowl, prepare the egg wash by whisking together the egg and water.
- Roll the crust out into a 20 X 12 inch (50 X 30 cm) rectangle, trying to keep the corners of the rectangle straight. With a bench knife, cut the dough every 5 inches (or 12.5 cm) along the 20 inch (50 cm) side, so that you have 4 columns. Cut every 3 inches (or 7.5 cm) along the 12 inch (30 cm) side, so that you have 4 rows.
- Using a bench knife, transfer 8 of the crusts to the baking sheets, spacing them out evenly. Assembling 1 pop tart at a time, brush the egg wash along the edges of the bottom crust. Place about 1 1/2 tablespoons of filling in the center, spreading it out into a rectangle but leaving a large margin around the edges. Take one of the crusts left behind on the work surface and place it on top so that the edges line up, being careful not to squeeze out the filling. Press a fork along the edges to seal them. Continue assembling the pop tarts one-by-one until all 8 are finished.
- Bake the pop tarts at 350° F (180° C) for about 20-22 minutes, or until the edges are lightly browned and the crusts no longer look raw. Let them cool for about 45 minutes before glazing.
Decorate:
- In a medium bowl, whisk together the confectioner's sugar and salt. Whisk in the cream 1 tablespoon at a time, until the glaze comes together and all lumps dissolve. Once the glaze is smooth, whisk in the vanilla. Transfer about 1/4 cup of the glaze to a separate small bowl. Stir the orange food gel into the larger bowl, and the black food gel into the smaller.
- Spoon the orange glaze over the tops of the pop tarts. Transfer the black glaze to a piping bag or small plastic bag, cutting off the corner so that you have a tiny opening, about 1/16 to 1/8 an inch (or about 2 mm.) Pipe stripes across the tops of the pop tarts.
- Allow the glaze to set for about 1 hour before storing. They will keep for about 4 days in the refrigerator. These pop tarts must be kept in the refrigerator and cannot be put in the toaster! They are good cold, but if you want them warmer, let them sit at room temperature for about 10 minutes before eating.
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