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Tipsy Spiced Fruit Tart

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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

% 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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