Instructions: Melt butter in heavy large skillet over medium heat. Add apples, pears, brown sugar and lemon juice and stir until fruit is tender and brown sugar melts and thickens, about 15 minutes. Remove skillet from heat and cool fruit mixture.

Preheat oven to 375 F. Roll out pastry on lightly floured surface to 15x12-inch rectangle. Using bottom of 4-inch diameter tartlet pan as guide, cut out 4 pastry rounds. Transfer rounds to large baking sheet. Pierce pastry all over with fork. Whisk egg and milk in bowl to blend. Brush onto top of pastry rounds.

Bake pastry rounds until puffed and golden, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastries from baking sheet. Cool completely. (Fruit mixture and pastries can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Using serrated knife, split each pastry round horizontally in half, creating 2 rounds. Place pastry bottoms on 4 plates. Spoon fruit mixture over pastry bottoms, dividing equally. Dust pastry tops with powdered sugar. Place atop fruit filling. Serve with vanilla ice cream.

Makes 4 servings.

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