Boozy Pear Tart!

Ready to serve!
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   This recipe actually began a couple of years ago. Back then, I had some fresh local pears that I needed to use up. I also had some plain white rum handy. I decided to combine the rum and the pears with a cinnamon stick and pack it away in a jar on my kitchen shelf. There it sat for about two seasons...
    Today, it was time to crack it open and see how everything was doing. Honestly, I was expecting some mushy fruit. To my surprise, everything turned out great. All of the fruit had a firm texture and quite a boozy rum wallop! 

Boozy rum-soaked pears in waiting...

Pears saturated in cinnamon-spiked rum...

A sprinkling of brown sugar over the layer of pears...

A crumble topping with a dash of cinnamon. Into the oven we go... :)

Time to cool. The smell is amazing!

​Boozy Pear Tart!

Filling:
1 jar of sliced pears packed in rum* 
​1/3 cup                                     brown sugar
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Tart Crust:
1                                                prepared unbaked tart crust (my crust recipe is here)

Crumb Topping:
1/2      cup                                butter
1/2      cup                                brown sugar
1/2      cup                                flour
Combine the butter, brown sugar, and flour in your mixer fitted with the paddle.
Mix on high speed until everything just begins to combine.
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Directions:
Sprinkle the brown sugar evenly across the bottom of the prepared unbaked tart crust.
Layer the sliced fruit over the brown sugar.
​Sprinkle the prepared crumb topping over the entire tart and bake at 325 degrees for about an hour.

* I don't expect most folks to have any boozy rum-soaked pears lying around. Feel free to substitute your favorite canned pears and rum. I have not tried this, but it would be worth a shot. Please be sure to share with me if you decide to give it a try! :)


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