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