Pie Tarts: What to Do With Extra Crust

I made these tarts about a week ago and haven’t had the time to put up the post until now.  I don’t actually know what to classify them as, because they technically are not tarts.  Buuuuut, since that’s what my mom always called them, that’s what they are.  So, there.

I hate wasting pie scraps… even when cookie recipes call for not rolling out the dough twice, I do not listen.  So, make these after your next pie!  OR, you can be as irrational as I and just cut the pie dough recipe you use regularly in half and make a whole big batch! They really are just that good.

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Buttermilk Pie Dough (already cut in half)

1 1/4 cup flour
1/2 cup shortening/butter
1 1/2 tsp sugar
1/2 tsp salt
1/4 cup buttermilk (cold cold cold cold)

Follow the directions for mixing the pie dough from this post.

Tart Filling

maybe 1/2 cup butter
1/4 cup brown sugar
3 tsp cinnamon
(that’s it! SOOOO EASY!)
Note: this recipe is not exact.  It’s more like… “Well, that looks like enough sugar” or “Gee, I think I’ll have to give this to the dog.”  Especially if you are using your scraps, then you won’t have to use as much for the filling.

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Preheat your oven to 350F.  Divide your pie dough into three parts.  Roll out your pie dough.  It’s probably not as necessary to let your pie dough chill as long as the recipe says for this little project if you’re only making the tarts minus the pie.  Do your best to roll the dough out into a long rectangle.  You want to roll everything up when you’re done length-wise, so keep that in mind.

Once your dough is rolled out nice and thin then, spread on enough butter.  Enough to make you think future heart problems but NOT instant heart attack.  Okay?  Then sprinkle brown sugar over top, enough to hide all that frightening butter.  THEN, shake on some cinnamon, enough to almost cover all the sugar.  Cinnamon is dangerous.  You can go overboard.

Then, carefully, pull up one side of the pie dough with your fingers and start to roll everything up into a long tube.  Remember, to do this length-wise, so you don’t have super fat tarts, but rather a long roll.  Then, cut up the roll into about one inch rolls.

Put foil over a cookie-sheet and then arrange the tarts on it.  Put in the oven for 25-30 minutes or until the dough feels firm to the touch OR until the sugar starts to turn a deeeeeep brown almost black.  I like to let my sugar and butter caramelize almost to the point of burning.  It makes for a AWESOME crunchy layer on the bottom!

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Make some coffee, sit down with a book and eat eat eat eat eat!  You won’t be able to stop.
-Trev
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