Instructions: 1 Combine all the pastry ingredients to form a firm dough. Heat a frying pan and melt the butter. Fry the pumpkin until just beginning to soften.

2 Line 4 x 7 1/2cm/3" tart tins with the pastry. Blind bake the tarts in the oven for 8-10 minutes until cooked through and golden.

3 Pile the caramelised pumpkin into the tarts and serve with whipped cream or Greek yoghurt.

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