Pumpkin Tartlets

I love making tiny treats. I could see myself working in a pastry shop.

*Makes 24 Tartlets
Preheat oven 375

Crust

1 tsp salt

½ C water

2 C flour

1 C shortening

Mix ingredients in a medium sized bowl.

Roll out the dough and cut out 24 circles (to fit into a 24 mini cupcake pan). Place dough cupcake pan and make filling.

Filling
1 (14 oz.) can sweetened condensed milk

1 1/4 C canned pumpkin puree

2 TBS brown sugar

1 egg

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Whisk together ingredients in medium bowl. Pour evenly into the cupcake pan.

Bake for 15 minutes or until center is just set and pastry is golden.

Cool and garnish with whipped cream. Stored leftovers covered in refrigerator.