I have never used sour cream in a dough for tarts or pies. But, I may never make it any other way after this. It came together so easily. I divided the dough between two sheets of plastic wrap, flattened it out and stuck it in the fridge for two days. I will say it was a bit hard to roll out. In fact, my abs were sore the next day and the only thing I could think of that I had done strenuous was roll out the dough.:D Kind of chuckled at that. Rolled the dough out, folded it up and stuck it back in the fridge, until the next day when I was ready to put the tarts together. Rolled out the dough again, though I don't think I got it to 1/8 of an inch thick. I think my arms (and abs) gave out around 1/4 of an inch thick, but that was okay with me.
I don't have a 4 1/2 inch cutter so I used the largest cutter in a set that I have and it was only 3 3/4 inch. That meant that the tarts were small and I could only put a small amount of the apple mixture in each tart. I think next time I will not only get a bigger cutter, but will chop the apples smaller. I mentioned earlier in this post that I had pork chops with the leftover apples. I tossed some butter in a small frying pan and added the apple mixture to the pan. Cooked it until the apples were soft and served it with my pork chops. Oh my goodness, that was sooo good! I may have to make the apple mixture again just for that.
I decided to freeze my tarts until I was ready to bake them. So, I put them all together and placed them in the freezer on a cookie sheet until they were firm enough to wrap and then I placed them in a container.
You can find the recipe on Jules's blog. Thanks again Jules for choosing this one.