Tipsy Spiced Fruit Tart with Buttermilk Whipped Cream

Name: Tipsy Spiced Fruit Tart with Buttermilk Whipped Cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 3 ripe Bartlett pears, peeled and chopped; 158 milliliters bourbon or brandy; 2 teaspoons Demerara sugar; 198 grams package dried apricots, coarsely chopped; 1 large egg, beaten; 2 Tbsps all-purpose flour; 2 teaspoons finely grated fresh ginger; 177 milliliters granulated sugar, divided; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 237 milliliters raisins; 400 grams package refrigerated piecrusts; 8 servings Buttermilk Whipped Cream; 237 milliliters halved dried Mission figlets

Need a vegetarian dessert? Tipsy Spiced Fruit Tart with Buttermilk Whipped Cream could be a tremendous recipe to try. This recipe serves 8. One serving contains 538 calories, 6g of protein, and 15g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of apricots, granulated sugar, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours.

Instructions

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.

Ingredients you will need

Sugar

Bourbon

Equipment you will use

Sauce Pan

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

Ingredients you will need

Apricot

Raisins

Pour mixture into a large zip-top plastic freezer bag. Seal bag, removing as much air as possible; chill 24 hours.

Preheat oven to 35

Equipment you will use

Oven

Transfer fruit mixture to a large bowl; stir in pears, flour, ginger, and remaining 1/4 cup sugar.

Ingredients you will need

Ginger

All Purpose Flour

Fruit

Pear

Sugar

Equipment you will use

Bowl

Unroll and stack piecrusts on parchment paper.

Equipment you will use

Baking 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.

Ingredients you will need

Pie Crust