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Tipsy Spiced Fruit Tart

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  0 reviews
  • 20 min prep time
  • 25 hr 40 min total time
  • 13 ingredients
  • 8 servings
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This rustic, free-form tart features bourbon-soaked, spiced fruits wrapped in Pillsbury® pie crust - an adults only dessert!

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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