Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
Using a 5-inch cookie cutter, press out twelve circles and line 12 sections of a muffin pan with the discs.
Chill in the pan another 20 minutes.
Preheat the oven to 350F/180C
To prepare the filling:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin, condensed milk, melted butter, egg, and flour. Whisk until the mixture starts to bubble.
Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
To prepare the topping:
Mix both sugars, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
Add flour and mix with a fork until moist clumps form. Set aside.
Using a tablespoon, add a heaping spoonful of the filling into each tart shell and then crumble the topping evenly over each tart.
Bake for 25-30 minutes or until the crust is golden brown, remove and allow to cool to room temperature before serving.
Use Fresh Grated Nutmeg to give your Pumpkin Spice an extra kick.
Be Sure to Preheat the Oven for evenly cooked tarts with a flaky crust and good texture.