Tipsy Spiced Fruit Tart With Buttermilk Whipped Cream Recipe

Name: Tipsy Spiced Fruit Tart With Buttermilk Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup bourbon or brandy; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 3/4 cup granulated sugar, divided; 1 cup halved dried Mission figlets; 1 (7-oz.) package dried apricots, coarsely chopped; 1 cup jumbo raisins; 3 ripe Bartlett pears, peeled and chopped; 2 tablespoons all-purpose flour; 2 teaspoons finely grated fresh ginger; 1 (14.1-oz.) package refrigerated piecrusts; Parchment paper; 1 large egg, beaten; 2 teaspoons Demerara sugar*

Servings: persons

2/3 cup bourbon or brandy
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup granulated sugar, divided
1 cup halved dried Mission figlets
1 (7-oz.) package dried apricots, coarsely chopped
1 cup jumbo raisins
3 ripe Bartlett pears, peeled and chopped
2 tablespoons all-purpose flour
2 teaspoons finely grated fresh ginger
1 (14.1-oz.) package refrigerated piecrusts
Parchment paper
1 large egg, beaten
2 teaspoons Demerara sugar*

1
Cook bourbon, next 2 ingredients, and 1/2 cup granulated sugar in a medium saucepan over medium-low heat, stirring often, 3 minutes or until sugar is dissolved and mixture is hot. Remove from heat, and stir in figlets, apricots, and raisins. Pour mixture into a large zip-top plastic freezer bag. Seal bag, removing as much air as possible; chill 24 hours.
2
Preheat oven to 350u00b0. Transfer fruit mixture to a large bowl; stir in pears, flour, ginger, and remaining 1/4 cup sugar.
3
Unroll and stack piecrusts on parchment paper. Roll into a 12-inch circle. Mound fruit mixture in center of piecrust (mixture will be slightly runny), leaving a 2- to 2 1/2-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center. Brush piecrust with egg, and sprinkle with 2 tsp. Demerara sugar. Slide parchment paper onto a baking sheet.
4
Bake at 350u00b0 for 50 minutes or until filling is bubbly and crust is golden brown. Cool on baking sheet on a wire rack 30 minutes. Serve warm or at room temperature with Buttermilk Whipped Cream.
5
*Granulated sugar may be substituted.
6
Note: We tested with Sun-Maid Mediterranean Apricots.
7
Note: Total time does not include 24 hours to chill.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup bourbon or brandy, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 3/4 cup granulated sugar, divided, and more.

Yes, Tipsy Spiced Fruit Tart With Buttermilk Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tipsy Spiced Fruit Tart With Buttermilk Whipped Cream

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