Pumpkin Pie Breakfast Tarts with Browned Butter Cinnamon Glaze
While I was growing up, breakfast on Thanksgiving was nonexistent. For good reason. There were usually 4-6 women working from 7 A.M. to 1 P.M. to deliver the family a picture perfect Thanksgiving Lunch. Small hands were smacked if they reached to steal a taste from the counter and men were told, "GET OUT!" (lovingly, of course) and to wait for lunch. Now I chase away my husband, father, father in-law, brother in-laws, and kids from the kitchen with a wooden spoon. Ahhh, how tables turn with time.
However, this year, I think I'm going to be a bit more relaxed and make a breakfast for everyone. Not only because our plans have been effected by 2020 (may we never speak of this hellacious year again), but also because I am always a bit hangry if I don't eat breakfast. A mad cook is a dangerous obstacle that I try to avoid.
Enter the easiest breakfast pastry I have ever made, and quite possibly the best. Even cooking for a Thanksgiving Feast, these little puppies are whipped up in a pinch and look and taste like they came from a French bakery. The crust is refrigerated puffed pastry for maximum ease and the inside is stuffed with spiced pumpkin. Oh, and don't forget the Browned Butter Cinnamon Glaze.
Flakey crust? Check.
Pumpkin spice? Check
A Glaze to make a grown man? Double check.
Huzzah! Busy chefs unite and prepare to amaze your guests and family with a sweet breakfast surprise.
Let's bake y'all.
Pumpkin Pie Breakfast Tarts with Browned Butter Glaze
Yields 9 pastries
Bakes at 400
Time to prepare is 40 minutes
Pumpkin Pie Breakfast Tarts Ingredients
2 refrigerated puff pastry sheets (9x14)
Flour for dusting
1 cup of pureed pumpkin (homemade or canned)
1/4 cup sugar
1 teaspoon of vanilla
3 tablespoons of brown sugar
1 teaspoon of cinnamon
1/8 teaspoon of ground ginger
1/8 teaspoon of allspice
1/8 teaspoon of cloves
Pinch of salt
2 tablespoons of water
Browned Butter Glaze Ingredients
1/4 cup of butter
1/2 teaspoon of cinnamon
Pinch of salt
3 tablespoons of whole milk or half and half cream
1 1/2 cups of powdered sugar
Pumpkin Pie Breakfast Tarts Instructions
Preheat the oven to 400 and line a large baking sheet with parchment paper.
Separate the egg yoke from the white in two different bowls. Set both bowls to the side.
In a medium sized bowl, throughly mix together the pureed pumpkin, egg yoke, sugar, vanilla, 2 tablespoons of brown sugar, spices, and salt.
Cut both of the puff pastry in equal thirds, horizontally and vertically, so that each sheet makes 9 equal rectangles of pastry.
Divide the pumpkin filling equally (about 3 tablespoons of filling) to 9 of the rectangular mini sheets. Lay the other 9 mini sheets of pastry on top, making a top and bottom crust. Take a fork and seal the seams of each pastry.
Place each pastry carefully on the baking sheet Bake the pastries for 20-25 minutes checking often after 20 minutes.
Browned Butter and Cinnamon Glaze Instructions
In a high sided skillet melt the butter on medium heat. As it melts, stir the butter constantly. When it turns a light brown, turn the heat off and remove the skillet. Wait about 2 minutes for the butter to cool, then add in the cinnamon, salt, milk or cream, and powdered sugar. Whisk together until the glaze is smooth without any lumps.
Glaze the pastries and indulge in your sweet little creation. Oh, and be thankful this year is almost over.