Mix dry ingredients first. Add butter and process until sandy. Add liquid and mix until just combined. Roll out a third of the fresh pastry into a 2mm thick sheet between a baking mat and parchment. Freeze pastry sheet and cut into desired shapes; freeze until ready use. Blind bake for 15 minutes at 350ºF/180ºC for 15 minutes with pie weights and 5 more without.

Wash pumpkins and split in half. Remove the seeds (save seeds for later use if desired). Cut squash into wedges, rub with vegetable add a couple of crushed star anis and bake for 35 minutes at 400ºF/200ºC. Let cool and scoop out the pulp. Save skin for later use. Process squash pulp along with remaining ingredients. Fill up pre-baked tart shells and bake.