Tipsy Spiced Fruit Tart

This rustic, free-form tart features bourbon-soaked, spiced fruits wrapped in Pillsbury® pie crust - an adults only dessert!

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  • prep time 20 min
  • total time 25 hr 40 min
  • ingredients 13
  • servings 8
 

Ingredients

2/3
cup bourbon or brandy
3/4
teaspoon ground cinnamon
1/4
teaspoon ground allspice
3/4
cup granulated sugar
1
cup halved dried Mission figlets
1
bag (6 to 7 oz) dried apricots, coarsely chopped
1
cup jumbo raisins
3
ripe Bartlett pears, peeled, chopped
2
tablespoons all-purpose flour
2
teaspoons grated gingerroot
1
box Pillsbury™ refrigerated pie crusts, softened as directed
1
egg, beaten
2
teaspoons Demerara sugar

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LOCATION

Steps

  • 1 In 2-quart saucepan, cook bourbon, cinnamon, allspice and 1/2 cup of the granulated sugar over medium-low heat 3 minutes, stirring frequently, until sugar is dissolved and mixture is hot. Remove from heat; stir in figlets, apricots and raisins. Pour mixture into large resealable freezer plastic bag. Seal bag; refrigerate 24 hours.
  • 2 Heat oven to 350°F. Pour chilled fruit mixture into large bowl; stir in pears, flour, gingerroot and remaining 1/4 cup granulated sugar.
  • 3 Line cookie sheet with cooking parchment paper. Remove pie crusts from pouches; unroll and stack on cookie sheet. Roll into 12-inch round. Mound fruit mixture on center of crust to within 2 inches of edge. Fold edge of crust over fruit, crimping slightly (crust will not cover fruit in center). Brush crust with egg; sprinkle with Demerara sugar.
  • 4 Bake 50 minutes or until filling is bubbly and crust is golden brown. Cool on cookie sheet on cooling rack 30 minutes.
  • 1 In 2-quart saucepan, cook bourbon, cinnamon, allspice and 1/2 cup of the granulated sugar over medium-low heat 3 minutes, stirring frequently, until sugar is dissolved and mixture is hot. Remove from heat; stir in figlets, apricots and raisins. Pour mixture into large resealable freezer plastic bag. Seal bag; refrigerate 24 hours.
  • 2 Heat oven to 350°F. Pour chilled fruit mixture into large bowl; stir in pears, flour, gingerroot and remaining 1/4 cup granulated sugar.
  • 3 Line cookie sheet with cooking parchment paper. Remove pie crusts from pouches; unroll and stack on cookie sheet. Roll into 12-inch round. Mound fruit mixture on center of crust to within 2 inches of edge. Fold edge of crust over fruit, crimping slightly (crust will not cover fruit in center). Brush crust with egg; sprinkle with Demerara sugar.
  • 4 Bake 50 minutes or until filling is bubbly and crust is golden brown. Cool on cookie sheet on cooling rack 30 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
),
Sodium
280mg
280%;
Total Carbohydrate
97g
97%
(Dietary Fiber
7g
7%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 3 1/2 Fruit; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.