Pumpkin tarts

Directions

1. Heat your oven to 375°F (190°C) to prepare for baking.
2. Combine the all-purpose flour and salt in a mixing bowl. Work in the chilled diced butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Drizzle in the ice water and mix until a dough forms.
3. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles that will fit your tart pans. Gently press each circle into the tart pan, trimming any excess.
4. In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, cinnamon, nutmeg, ginger, and salt until smooth.
5. Spoon the pumpkin filling into each tart shell, filling them almost to the top. Place the tarts on a baking sheet and bake for 20 to 25 minutes, until the filling is set and the crust is golden.
6. Allow the tarts to cool completely on a wire rack before serving.