Now we aren’t talking about those sugary strawberry, blueberry, or cinnamon toaster pastries. Instead, try a savory twist of your favorite breakfast snack using pumpkin. It does not take many ingredients for this pumpkin-filled recipe and a little bit of effort can go a long way to satisfy your daily fall-inspired pumpkin craving.
Combine the sifted flour, sugar and salt in the bowl of an electric mixer. Add butter to the dry ingredients and add to the dry ingredients. Using the paddle attachment, carefully knead dough. Make sure that the large chunks of butter must remain!
Mix together milk and egg yolks; add to the flour and butter mixture. Process until dough barely comes together.
Transfer onto your work surface; with your hand, press the dough together until it just comes (there should be visible streaks of butter all through the dough). Form into a disk and refrigerate for 4 hours before use.
In a heavy bottom sauté pan, heat the butter until it starts to brown slightly.
Slice the pumpkin into half-inch dices and add pumpkin pieces, brown sugar, salt, and spices into the pan. Sauté until nicely browned and tender. Add chopped pecans and sage.
Transfer to a bowl and cool completely. Then, mix in mascarpone cheese.
Roll out to approximately 1⁄8-inch thickness and cut into desired size.
Place filling in the center of each tart, leaving enough space to crimp the sides. Brush the edges with egg wash and place an equally big piece of pastry on top. Crimp the edges with a fork and cut a small incision in the top to vent the steam while baking.
Bake at 350 F for about 12 minutes or until golden brown.