If you have overnight guests for Thanksgiving, I’ve got 5 tasty Thanksgiving Tarts you can make for them the next morning! You can even use some of your Thanksgiving leftovers! Start by making your favorite toaster tart pastry from scratch or use store-bought pie dough or puffed pastry dough (just be sure to roll it out very thinly!). To make each of these, simply roll out your dough into a large square, then use a ruler to mark, but not cut, the dough into rectangles. Add a bit of filling to each rectangle. Then roll out a second square of dough and cover your filling, pressing around the edges of the filling before using a pizza cutter to cut into rectangles. Finish by using a fork to crimp the edges, then give each rectangle an egg wash before baking until golden brown.
Cranberry Apple with Ginger Glaze and Pistachios: If you don’t like cranberries, you may still like this Cranberry Peach Toaster Pastry since it is sweetened by the peaches and the ginger glaze. To make, boil cranberries, peaches, water, and sugar to make the jelly fruit filling. Fill your pastry rectangles with the filling, then top with another pastry rectangle and be sure to firmly press around all 4 sides with your finger or a spoon before using a fork to crimp the edges. Bake, then drizzle with a ginger juice sugar glaze before topping with crushed pistachios. Apple Pie with a Salted Caramel Glaze: This Salted Caramel Apple Pie Toaster Pastry is heaven! Make a batch of your favorite apple pie filling and pile it onto your pastry squares. Cover the apple pie filling with another pastry square, crimp the edges, and bake until golden brown. While baking, whip up a caramel glaze and cover the toaster pastries with it once they have slightly cooled, then finish with a pinch of sea salt. Sweet Potato Pie Casserole: This one might be my favorite and it may be because I used my mother’s sweet potato casserole recipe for the filling! Start by boiling a peeled and diced sweet potato until soft. Drain the water and mash, then add cinnamon, nutmeg, and brown sugar. Top your pastry squares with the filling, then add a handful of mini marshmallows before covering with the second pastry square. Use a fork to crimp the edges and give each rectangle an egg wash before baking until golden brown. Once cooled, cover with a marshmallow glaze. Pomegranate with a Peanut Butter Frosting: To make, boil pomegranate seeds, water, and sugar to make the jelly fruit filling. Be sure not to overcook or the filling will quickly caramelize and burn. Fill your pastry rectangles with the pomegranate jelly filling, then top with another pastry rectangle and be sure to firmly press around all 4 sides with your finger or a spoon before using a fork to crimp the edges. Bake, but check halfway through in case any juice leaked out and, if so, change out your pan liner so it doesn’t burn. Once the pastries have cooled, drizzle with a whipped peanut butter buttercream frosting and sprinkle with extra pomegranate seeds. Bourbon Pumpkin Pie: Too early in the morning for bourbon? Don’t worry! It cooks off! Start by heating bourbon, pumpkin pie mix, evaporated milk, and eggs in a saucepan over medium heat for a few minutes, then fill your pastry squares with the filling. Cover the pumpkin pie filling with another pastry square, crimp the edges, and bake until golden brown. Once slightly cooled, drizzle with a maple cinnamon glaze and enjoy!