Lunch: Tipsy Spiced Fruit Tart with Buttermilk Whipped Cream Recipe | Myrecipes

The bourbon-soaked fruits and bold flavors in this rustic pie make it an adults-only dessert. Splurge for a premium brandy or bourbon—it's worth it.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Tipsy Spiced Fruit Tart with Buttermilk Whipped Cream Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2/3 cup bourbon or brandy
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup granulated sugar, divided
1 cup halved dried Mission figlets
1 (7-oz.) package dried apricots, coarsely chopped
1 cup jumbo raisins
3 ripe Bartlett pears, peeled and chopped
2 tablespoons all-purpose flour
2 teaspoons finely grated fresh ginger
1 (14.1-oz.) package refrigerated piecrusts
Parchment paper
1 large egg, beaten
2 teaspoons Demerara sugar*
Buttermilk Whipped Cream

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. Remove from heat, and stir in figlets, apricots, and 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 350 °. Transfer fruit mixture to a large bowl; stir in pears, flour, ginger, and remaining 1/4 cup sugar.
Unroll and stack piecrusts on parchment 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. Brush piecrust with egg, and sprinkle with 2 tsp. Demerara sugar. Slide parchment paper onto a baking sheet.
Bake at 350 ° for 50 minutes or until filling is bubbly and crust is golden brown. Cool on baking sheet on a wire rack 30 minutes. Serve warm or at room temperature with Buttermilk Whipped Cream.
*Granulated sugar may be substituted.
Note: We tested with Sun-Maid Mediterranean Apricots.

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