Ingredients
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
Preparation
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.
