Rustic Pumpkin Tarts

1 cup flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons ice water

1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 egg, beaten
1/4 cup cream
1/4 cup milk

1. Combine flour and salt in a mixing bowl.
2. Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3. Sprinkle water evenly over surface one tablespoon at a time, stirring with a fork to blend.
4. Shape dough into a ball and chill in the fridge (at least half an hour) while preparing tart filling.
5. Mix sugars, spices and egg into the pumpkin puree.
6. Gradually add milk and cream until mixture is smooth and just pourable.
7. Preheat oven to 350 degrees.
8. Remove dough from refrigerator and roll out to a bit less than 1/4" thickness.
9. Trace circles roughly 3 1/2" diameter (a soup bowl should do), re-rolling the dough as necessary.
10. Press circles into greased muffin tin and poke edges and bottom with fork.
11. Bake shells for approximately 10 minutes. Remove from oven and cool.
12. Fill shells with pumpkin puree mix and bake for approximately 40 minutes or until tart shells brown.

Makes 6 tarts