Mini Asian Pear Tarts
- 2 refigerated pie crusts
- 1/2 cup plus 1 tbs packed brown sugar
- 3 tbs flour
- 3 large Asian pears, peeled, cored and coarsely chopped
- 1/3 cup mixed dark and golden raisins
- 1-2 tbs finely chopped crystalized ginger
- 2 tbs coarse turbinado sugar
- 3 tbs slivered almonds
- 1/3 cup sour cream
- Preheat oven to 450 G. Unroll piecrusts on lightly floued surface. Cut each into 4 5" rounds; set aside.
- Mmix 1/2 cup brown sugar with flour in large bowl. Add pears, raisings and ginger; toss to coat.
- Place one crust round on large baking sheet. Spoon 1/8 of the pear mixture (about 1/3 cup) onto center of round, leaving 1 1/2" around edge. Fold and firmly crimp edges up to partially enclose filling. Repeat with remaining rounds and filling. Brush edges lightly with watre and sprinkle with coarse sugar. Bake 15-20 minutes or until golden. Sprinkle slivered almonds over fruit during the last f5 minutes of baking. Remove from pan; cool on rack.Blend sour cream and remaining brown sugar in small bowl; spoon over tops of tarts just before serving. Serve warm or at room temperature.
brown sugar, flour, asian pears, golden raisins, crystalized ginger, turbinado sugar, almonds, sour cream
Taken from www.epicurious.com/recipes/member/views/mini-asian-pear-tarts-50050612 (may not work)