Tipsy Spiced Fruit Tart

Name: Tipsy Spiced Fruit Tart
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 3 ripe Bartlett pears, peeled, chopped; 158 milliliters bourbon or brandy; 2 teaspoons Demerara sugar; 170 grams bag dried apricots, coarsely chopped; 1 egg, beaten; 2 Tbsps Gold Medal® all-purpose flour; 2 teaspoons grated gingerroot; 177 milliliters granulated sugar; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 237 milliliters raisins; 1 box Pillsbury® refrigerated pie crusts, softened as directed; 237 milliliters halved dried Mission figlets

Tipsy Spiced Fruit Tart might be just the dessert you are searching for. Watching your figure? This dairy free and vegetarian recipe has 286 calories, 2g of protein, and 1g of fat per serving. This recipe serves 8. A mixture of ground allspice, bourbon, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

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.

Ingredients you will need

Sugar

Allspice

Cinnamon

Bourbon

Equipment you will use

Sauce Pan

Remove from heat; stir in figlets, apricots and raisins.

Ingredients you will need

Apricot

Raisins

Pour mixture into large resealable freezer plastic bag. Seal bag; refrigerate 24 hours.

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Ziploc Bags

Heat oven to 350°F.

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Oven

Pour chilled fruit mixture into large bowl; stir in pears, flour, gingerroot and remaining 1/4 cup granulated sugar.

Ingredients you will need

Granulated Sugar

Ginger

All Purpose Flour

Fruit

Pear

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Bowl

Line cookie sheet with cooking parchment paper.

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Baking Paper

Baking Sheet

Remove pie crusts from pouches; unroll and stack on cookie sheet.

Ingredients you will need

Pie Crust

Equipment you will use

Baking 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).

Ingredients you will need

Crust