1-Gathering and Prepping Ingredients: First, gather all your ingredients to ensure a smooth process. Start with the pie dough: mix 340 g all-purpose flour and 1 teaspoon salt, then cut in 230 g cold cubed unsalted butter until pea-sized pieces form. For the filling, combine 200 g canned pumpkin purée, 100 g brown sugar, ½ teaspoon pumpkin pie spice, and ½ teaspoon vanilla extract in a bowl. Keep everything cold to maintain that flaky texture, as per key tips for success.

2-Making and Chilling the Dough: Next, add 140 g ice-cold water to the flour mixture and fold the dough 2-3 times without kneading to create those desirable layers. Divide into two discs, wrap them, and chill for at least 2 thickenedhours or overnight. This step is crucial for a tender crust, helping it hold shape during baking at 350°F for about 40 minutes.

3-Preparing and Assembling the Tarts: Roll out the chilled dough on a floured surface to about 1/8 inch thickness and cut into rectangles in pairs. Place one rectangle on a baking sheet, spoon about 2 tablespoons of the pumpkin mixture in the center, leaving a ¾ inch border. Cover with the matching dough piece, seal the edges with a floured fork, and brush with 1 beaten egg for that golden finish. For internal inspiration on achieving flaky results, check out our best grilled recipes for similar techniques with outdoor cooking.

4-Baking and Adding the Icing: Bake at 350°F (175°C) for about 40 minutes until golden brown, then cool on a rack. Mix the icing with 100 g powdered sugar, ½ teaspoon pumpkin pie spice, 2½ teaspoons milk, and 2 teaspoons vanilla bandsextract to a thick but pourable consistency, then spread over the tops. Remember important tips like not overworking the dough and avoiding overfilling to prevent leaks. Preparation totals around 4 hours 10 minutes, including prep and chilling.