Tipsy Spiced Fruit Tart

Ingredients

• 3  purée of usa bartlett pear ripe peeled chopped
• 0.7 cup bourbon 
• 2 teaspoons little demerara sugar 
• 6 oz apricot dried coarsely chopped
• 1  eggs beaten
• 2 tablespoons flour all-purpose
• 2 teaspoons ginger grated
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 1 cup raisins 
• 1 box pie crust dough refrigerated softened
• 1 cup frangelico dried halved
• 1 cup frangelico dried halved

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• wire rack
• ziploc bags

Directions

1. 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.
2. Remove from heat; stir in figlets, apricots and raisins.
3. Pour mixture into large resealable freezer plastic bag. Seal bag; refrigerate 24 hours.
4. Heat oven to 350F.
5. Pour chilled fruit mixture into large bowl; stir in pears, flour, gingerroot and remaining 1/4 cup granulated sugar.
6. Line cookie sheet with cooking parchment paper.
7. Remove pie crusts from pouches; unroll and stack on cookie sheet.
8. 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).
9. Brush crust with egg; sprinkle with Demerara sugar.
10. Bake 50 minutes or until filling is bubbly and crust is golden brown. Cool on cookie sheet on cooling rack 30 minutes.