Pear and Chocolate Tartlets
Pie crust dough (enough to make a 1 crust 9-inch pie)
3 pears, not too ripe
milk for brushing on pastry crust
granulated sugar, to taste
about 1/2 chocolate sauce recipe
Roll out pie crust dough into a large rectangle, about 1/8 inch thick. Keep the dough chilled for maximum flakiness. Cut dough into 6 rectangles, each about 5 x 3.5 inches, depending on how large your pears are. Use any excess dough for pie-crust cookies. Place rectangles on a lightly greased baking sheet, and score part of the way through pastry dough with a knife 1/2 inch inside of the edge. Brush a little milk onto each rectangle. Peel the pears, core and cut into 1/2 inch slices (10-12 slices/pear), cover generously with lemon juice to keep them from browning. Place slices of pears on the rectangles of dough, one half of each pear on each rectangle, keeping the pieces within the score marks. Sprinkle a little sugar on each tartlet, only about 1/2 teaspoon on each. Immediately place the baking sheet in the preheated oven at 400 F. Bake for about 20 minutes, till the edges and bottoms of the crusts are brown, and the juices have coagulated. Remove from baking sheet and let cool for at least one hour. Scoop chocolate sauce into a piping bag (or a sandwich bag with a hole in a corner to squeeze through). Squeeze a drizzle of chocolate sauce on top of the tartlets, not too much. Enjoy!