Preheat oven to 375¼F. Roll out each pastry sheet on a lightly floured surface to 12"x12" rectangle. Using bottom of a 4" diameter tartlet pan as a guide, cut out 8 pastry rounds (four per sheet). Transfer to a large baking sheet. Pierce pastry all over with a fork. Whisk egg and milk in a bowl to blend. Brush on top of pastry rounds.Bake pastry rounds until puffed and golden, about 15 minutes.Transfer baking sheet to a rack. Using metal spatula, loosen pastries from baking sheet. Cool completely.

Melt butter in a heavy large skillet over medium heat. Add one-half of the apples, pears, brown sugar and lemon juice and stir until fruit is tender and brown sugar melts and thickens, about 15 minutes.( I removed the fruit after 15 min. but continued to cook the sauce until it carmelized) Remove skillet from heat. Repeat the procedure for the second half of the ingredients. Cool fruit mixture.(Fruit mixture and pastries can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Using a serrated knife, split each pastry round horizontally in half, creating 2 rounds.Place pastry bottoms on 8 plates. Spoon fruit mixture over the bottoms,dividing equally. Dust pastry tops with icing sugar. Place atop fruit filling. Serve with vanilla ice cream.