There’s nothing better than procrasti-baking, as it leads to wonderful things like these adorable little savoury tartlets. I made the recipe as found on this seven spoons post, only I forgot to turn on my timer so who knows how long it took in the oven (possibly the duration of one TV episode on Netflix, but how would I know such a thing…).
These are made with a frozen puff pastry so all you need to do is make the goat’s cheese mixture, heat up some honey with butter and thyme, and slice up some apples. Easy as pie, but only because “easy as tart” is not a thing. I suppose you could make your own pastry, but that’s beyond the level of procrasti-baking, especially when the frozen stuff was on sale anyway.
I forgot to add the shaved cheese on my first one, so naturally I had to eat a second to right my wrongs. And don’t be fooled by the fork in the first photo, this is definitely finger food, though I would accept any method that will get them into your mouth the quickest.
I found this brilliantly simple pumpkin pie recipe on food52 a few weeks ago and couldn’t wait to pull it out for thanksgiving, and boy am I glad I did. It’s made with caramelized pumpkin puree – a small step requiring minimal effort that yields amazing results. Especially when paired with this perfectly salty pie crust. Do it. Do it now. You’ll thank me later.
The braided edge was something I had pinned years ago and never got around to trying, as I always thought it looked too finicky and pie crusts scared me. But it turns out it isn’t so difficult after all, though it does require some patience. I’ve read elsewhere to use an egg wash as glue, but I just used some water and that seemed to do the trick. I put the whole crust (with the braid) in the freezer before baking.
Note: I first blind baked the crust at 350F for about 20 minutes until dry and just starting to take on some colour. The pumpkin custard also seemed too thin to me when I first mixed it, so I took the remainder of my oven’s pre-heating time to cook the custard a little on the stove top before filling the crust and going into the oven. Though this did result in a quicker bake time, I think it would have been just fine had I followed the listed instructions.
I searched and searched for fun uses for leftover pie dough, and settled on what was probably just the easiest: cut out little circles and sprinkle on some cinnamon sugar. Bake at 350 until poofed up and golden.