Instructions: Roll out three-quarters of the pastry 1/8 inch thick. Place tartlet tins on top of the pastry and with a sharp knife cut the pastry slightly larger than each tin. Press the pastry into the tins, and using thumbs, remove the excess. Refrigerate tins. Roll out the remaining pastry 1/8 inch thick.

Using small, leaf-shaped cookie cutters or a sharp knife, cut out leaves.

Place on a parchment-lined baking sheet and chill until needed.

Heat oven to 425#161#F. Cut squash in half lengthwise, scoop out seeds, and place, cut side down, on a parchment-lined baking sheet. Roast until soft, about 45 minutes.

When the squash is cool enough to handle, scrape the flesh from the skin and place it in the bowl of a food processor. Puree until smooth. Transfer the puree to a bowl and add spices, salt, sugar and molasses. Add the eggs and 1/2 cup plus 1 tablespoon heavy cream and whisk together thoroughly.

Lightly beat together remaining tablespoon heavy cream and egg yolk. Place pastry-lined tartlet tins on a baking sheet and fill with squash mixture.

Using a pastry brush, lightly brush over edges of crust with egg wash.

Lightly brush pastry leaves and set one in the center of each tart. Bake until tart filling is set and crust is golden brown, about 15 minutes. Cool completely, remove from tins, and serve.

NOTES : Use round tartlet tins that measure between two and three inches in
diameter.

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