The Daring Kitchen, Daring Bakers' Challenge of the month was Vols-au-Vent. With the leftover dough, I made these Free-Form Pear Tarts from Fine Cooking #84, by Gale Gand. I loved the almond paste and sour cream underneath the sliced pears. I also added a few dried cherries, soaked in cherry liqueur. Happy Autumn!
Denise @ There's a Newf in My Soup!