Bourbon Apple Pear Rustic Tart
It may not be as American as regular apple pie, but Bourbon Apple Pear Tart is certain to knock your wool socks off. If you can slice and dice fruit and roll out a pie crust, you can make this lovely little bit of lusciousness. Serve it warm or cold. And if you’re feeling especially wicked, top with homemade whipped cream (see recipe notes).
- 9-inch pie crust
- 4-5 apples washed and sliced and diced
- 3 ripe pears, sliced and diced
- ½ cup sugar
- ½ cup brown sugar, firmly packed
- 3 Tablespoons flour
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- ¼ teaspoon salt
- 1-2 ounces of Jim Beam (optional)
- honey for drizzling
- Preheat oven to 375.
- Combine fruit and 2 oz. bourbon (or substitute 1 tablespoon lemon juice) in a large bowl.
- In a separate bowl, stir sugars, flour, cinnamon, nutmeg, ginger and salt. Add to fruit and gently combine.
- Roll out dough in a large circle. Mound fruit mixture in the center, leaving about three inches of space around the edge. Fold dough up and over edges of the fruit. Make it pretty if you must, or be quick about it — it's rustic after all!
- Dot chunks of the butter on the fruit in the open center.
- Lightly drizzle outer edge of the crust with honey.
- Place pastry on a piece of parchment paper on a baking sheet.
- Bake at 375 for 30 minutes or until crust is lightly browned and fruit is thick and bubbly.
To make whipped cream, add 1 cup of heavy cream to the bowl of a mixer and whip until frothy. Add 1 Tablespoon sugar and 1 teaspoon of vanilla and continue whipping until stiff.
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