Apple Pear Tarts with Maple Cream

Apple Pear Tarts with Maple Cream

(2 tarts)

Pastry Dough

2/3 cup flour

4 tablespoons butter

1 tablespoon milk

Apple Pear Filling

2 apples, peeled cored and sliced

2 pears, peeled cored and sliced

¼ cup brown sugar

4 tablespoons butter

¼ cup sugar

½ teaspoon cinnamon

Dash salt

Maple Cream

¾ cup sour cream

2 tablespoons brown sugar

1 tablespoon maple syrup

To make the pastry dough:

Cut the butter into the flour with a pastry blender or a fork until the butter resembles the size of peas.  Add the milk and continue to stir until the dough holds together.  Divide the dough in half.  Flatten each half into a disk and wrap with plastic.  Chill in the refrigerator or freezer for at least one hour before rolling out.

To make the filling:

Combine the apples, pears, sugar, cinnamon, and flour in a large bowl and toss well.  Melt the butter in a large pan.  Add the apple/pear mixture and cook covered over low heat for 5 minutes, stirring occasionally.

To assemble:

Roll each disk of dough into a thin round circle and place on a baking sheet lined with parchment paper.  Place half of the apple/pear mixture in the middle of each circle.  Fold the edges up over the top of the filling.  Bake in a 350 degree oven until the crust is golden and the filling is bubbly, about 45 minutes. (* Oven temperatures vary dramatically.  Watch the tarts carefully.  If they start to brown too quickly, lower the oven temperature.)

While the tarts are baking combine all the ingredients for the maple cream in a bowl.  Stir until the ingredients are combined.

Allow the tarts to cool for an hour or so after they have come out of the oven.  When serving the tarts, garnish each with a dollop of the maple cream.