In a large bowl or the bowl of a food processor, whisk together the all-purpose flour, the Redpath® Icing Sugar, and salt until thoroughly combined.
Add the butter and shortening to the dry ingredients. Using a pastry blender/cutter or hands (or if using a food processor, pulse several times), cut and work the fats into the flour mixture until mixture looks like coarse sand with pea-sized lumps of butter and shortening scattered throughout. The mixture should hold together when squeezed.
In a small bowl, whisk together egg, milk, and vanilla extract. Drizzle mixture over the flour-butter mixture. Stir or process just until combined.
Divide dough in half (approximately 300 g for each half). Shape each portion into a flat rectangle; wrap well in plastic wrap.
Place into the fridge to chill; at least 1 hour, or up to 2 days.
Remove dough from fridge about 15 minutes before rolling.
On a lightly floured work surface, or between parchment paper sheets, roll each portion of dough out to ⅛-inch thickness. Carefully place each portion of the rolled-out dough onto a large parchment-lined baking sheet.
With a 3½- to 4-inch ghost-shaped cookie cutter, cut out an equal number of ghosts from each portion of dough. Remove excess dough; dough scraps can be chilled again and rerolled if desired. Note that the resulting pastry may not be as flaky or tender as the once-rolled dough.
If dough is getting too soft or warm to work with, place the baking sheets of dough into the fridge to chill.
In a medium bowl, combine the Redpath® Dark Brown Sugar, flour, cinnamon, and salt. Stir to distribute the ingredients evenly. Add in the orange zest, stir to combine.
Add and stir the melted butter, maple syrup, and vanilla extract into the brown sugar mixture. Set aside.
In a small bowl, whisk together the egg and water.
Preheat oven to 350°F (177°C).
Remove the ghost pastries from the fridge. Carefully flip over half of the ghosts (for example, if you have 20 cut-outs, flip over 10 pieces, preferably on one of the baking sheets). With a pastry brush, very lightly brush all of the ghosts with the egg wash.
Place about 2 teaspoons of the brown sugar filling into the centre of the ghosts that were not turned over. With a small spoon or offset spatula, evenly spread the filling, leaving about ½ inch of the edges free from the mixture. Place a ghost cut-out over each filling, egg wash side down, and press the edges together to seal. Press all edges again with the tines of a fork to ensure tarts are sealed completely.
Space the tarts about 2 inches apart on the parchment-lined baking sheet and place ghost tarts into the fridge to chill; at least 30 minutes.
With a skewer or fork, poke 6 to 8 holes in the top layer; these vents will allow the steam to escape and help prevent the tarts from bursting. Use the remaining egg wash to lightly brush the tops of each tart. Place into the preheated oven and bake until pale golden; 20 to 25 minutes.
Remove from oven and allow tarts to cool for 10 minutes on the baking sheet before placing on a wire cooling rack to cool completely.
In a small bowl, whisk together the Redpath® Icing Sugar and salt until no lumps remain. Whisk in 1 tablespoon (15 ml) of liquid (milk or heavy cream) and vanilla extract. Add the additional liquid, if necessary. Glaze should be thick enough to coat the back of a spoon and remain white, but thin enough to spread easily with a small spoon or offset spatula.
Spread a small amount of the glaze onto each completely cooled ghost tart. If using, place two black nonpareils or candy eyeballs for the eyes before the glaze hardens. Allow glaze to set before serving; about 15 minutes.
Completely cooled ghost tarts can be stored in an airtight container at room temperature for up to 3 days.
*For a pure white glaze, omit vanilla extract or use clear vanilla extract, which can be found at specialty stores or the baking aisle of some major grocery or bulk food stores.
*If black nonpareils, also known as black sugar pearls, or the candy eyeballs cannot be sourced, a small amount (approximately 1 tablespoon / 15 ml) of the glaze can be coloured black with a drop of black gel food colouring. Dip the end of a skewer or toothpick into the black glaze and add eyes (and mouth) to each ghost tart. Allow glaze to harden before serving; 10 to 15 minutes. Alternatively, leave ghosts plain.
*To freeze: completely cooled tarts can be stored in an airtight container or freezer-safe resealable bag, layered between parchment for up to 2 months, without the glaze. Reheat unglazed pastries from frozen in a preheated 375°F (190°C) oven for about 10 minutes or until just heated through. Allow to cool completely before glazing. Alternatively, allow pastries to thaw overnight on a parchment-lined baking sheet in the fridge. Place into a preheated 350°F (177°C) oven for 5 to 10 minutes or until warmed through. Cool completely before glazing and decorating.
*This recipe can be used on other occasions or for everyday snacks. Use different shaped cutters for the season or event, or cut rolled-out dough into rectangles using a sharp paring knife.
*Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that using the Golden Yellow Sugar will result in a pastry with less pronounced caramel undertones. Using the Demerara Style Sugar will result in a pastry with more pronounced caramel and butterscotch undertones.