Autumn Apple Tarts

For the filling: Boil pumpkin for 3-4 minutes until soft, drain well and let cool slightly. Peel apple, cut in half, remove seeds and cut into tiny cubes.

For the dough: Combine flour, whole wheat flour, egg, salt, sugar and butter. Knead until smooth, wrap in plastic wrap and chill for 20 minutes.

Preheat the oven to 200°C (approximately 390°F).

Remove dough from the refrigerator, divide it into 6-8 equal portions and roll out each so that it is slightly larger than the ramekin. Grease ramekins with butter and dust with flour. Press dough into ramekins, prick dough with a fork and add a few dried beans. Blind bake for 10 minutes. Remove from oven and discard beans.