Holidays are meant to be spent with your friends and family around a full dinner table. While a honey baked ham and green beans are holiday staples, there is something to be said for a delicious dessert. Try out this sweet holiday recipe that will be the perfect end to your holiday meal.
Tipsy Spiced Fruit Tart With Buttermilk Whipped Cream
- 2/3 cup bourbon
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ cup granulated sugar, divided
- 1 cup halved dried Mission figlets
- 1 cup jumbo raisins
- 1 7-ounce package coarsely chopped dried apricots
- 3 ripe Bartlett pears, peeled and chopped
- 2 tablespoons all-purpose flour
- 1 package refrigerated pie crusts
- 1 large egg, beaten
- 2 teaspoons Demerara sugar
- Buttermilk whipped cream
- Cook the bourbon, cinnamon, allspice, and ½ cup granulated sugar in a medium saucepan over medium-low heat, stirring often for 3 minutes or until the sugar is dissolved and the mixture is hot. Remove from the heat and stir in apricots, figlets, and raisins. Pour the mixture into a large zip-top freezer bag. Seal the bag, pushing out as much air as possible and chill for 24 hours.
- Preheat your oven to 350 degrees. Transfer the fruit mixture to a large bowl and stir in the pears, flour, ginger, and remaining ¼ cup sugar.
- Unroll the pie crusts and stack them on parchment paper. Roll into a 12-inch circle. Mound the fruit mixture in the center of the pie crust, leaving a 2-inch border. Fold the pie crust border up and over the fruit, pleating as you go, leaving a 5 inch wide opening in the center. Brush the pie crust with the egg and sprinkle with Demerara sugar. Slide onto a baking sheet.
- Bake at 350 degrees for 50 minutes until the filling is bubbly and the crust is golden brown. Cool on the baking sheet on a wire rack for 30 minutes. Serve warm with the buttermilk whipped cream.
All of us at Enhanced Landscape Management in Thousand Oaks, California would like to wish you and your family a happy holiday season!