Gingered Pear and Pumpkin Tartlets

Preheat oven to 375 degrees F.

In a food processor combine flour, semolina, butter, shortening, salt and sugar and pulse several times until mixture resembles course meal.

Add the water and pulse again.

Turn onto lightly floured surface and continue to knead by hand until dough comes together.

Flatten into a disc and cover with plastic wrap.

Let rest in fridge for at least 30 minutes before rolling. If dough is too hard before rolling let stand at room temperature for several minutes until it does not crack when rolling.

Prepare filling by adding all ingredients except pear in a medium bowl.

Whisk until combined. Set aside.

For the glaze combine all ingredients in a small sauce pan and bring to a boil.

Reduce temperature to low and simmer for about 10 minutes or until glaze is reduced by a third.

Remove from heat and set aside.

On a lightly floured surface roll pastry out to about 1/8 of an inch thickness.

Use a glass or cup to trace out ten or twelve 3¼ or 3½ inch rounds on the pastry.

Cut out by cutting around cups with a sharp knife.

Line 3 inch tartlet moulds with pastry rounds.

Line the pastry with foil and fill with uncooked rice.

A muffin tin can also be used if moulds are not available.

Bake pastry in middle rack of oven for about 25 minutes or until pastry is golden.

Remove foil and rice. Reduce heat to 350 degrees F.

Continue to bake for 5 minutes. Remove from oven and cool on wire rack.

Peel and core pear. Cut pear in quarters lengthwise and then slice thinly.

To assemble the tartlets place 4 small slices of pear in the bottom of each shell and cover with pumpkin mixture.

Spoon a teaspoon of glaze over the top. Repeat with remaining tarts.

If the glaze is too stiff to pour heat slightly.

Reduce oven to 325 degrees F. and bake filled tarts for 10 to 15 minutes or until slightly soft in centre when tilted.

Serve tartlets while they are still slightly warm.