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Tipsy Spiced Fruit Tart

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Tipsy Spiced Fruit Tart
  • Prep 20 min
  • Total 25 hr 40 min
  • Ingredients 13
  • Servings 8
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This rustic, free-form tart features bourbon-soaked, spiced fruits wrapped in Pillsbury™ Pie Crusts—an adults only dessert!
Updated Apr 20, 2021

Ingredients

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.

Nutrition Information

530 Calories, 14g Total Fat, 5g Protein, 97g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Wedge
Calories
530
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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