Pear-fict Mini Rustic Tarts

One of my new years resolutions is to tackle (and maybe master) rustic tarts. I’m talking ground up. From that amazing crumbly buttery crust to the delectable filling.

My first attempt of the year was a rustic bourbon pear tart. If anyone is craving some pure earthy rustic goodness (with a little smokey bourbon kick) make this today.

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As for my first attempt at a tart crust I was pleasantly surprised. It wasn’t perfect, but I wasn’t that far from my goal of tart crust heaven. The recipe (CRUST ONLY) was thanks to Sweet Fine Day. I will confess I have never made scratch crust before. The horror stories of the complication of a pie crust left me running for the refrigerator section poking that famous giggling dough boy.  Unfortunately our favorite sugar-rushed cartoon doesn’t make the crumbly, heavenly crust I’m determined to master. As far as I know scratch is the only way to go.  Do not be afraid to try this recipe. If you can manage your way around a typical scratch recipe you can handle this.

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As for the filling, I found this absolutely scrumptious rustic bourbon pear filling thanks to Design Sponge (FILLING ONLY).
For those that know me I doubled the bourbon, other than that minor change follow the directions as listed. Assemble the pie (lay out the pear slices pretty if you feel so inclined) bake as directed and enjoy a pure rustic symphony of flavor. These tarts actually get better a day or 2 after baking. The flavors really meld and intensify making for a truly earthy treat.

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Booze Cakes: Champagne Cupcakes

Stuck for a unique and heart filled wedding present especially for foodies? Looking to give a little more than the traditional moola? Trying to come up with a new dessert twist for New Years? This ladies and gents is the recipe you’ve been looking for! I actually brought these as a gift for a wedding I was a date to. Figured I could bring something even though frankly I didn’t know the bride and groom at all. My only warning is make sure someone knows the box you brought is perishable. No one wants to return from their honeymoon to rotten moldy booze cakes. If you know the hotel the bride and groom will be “wedding nighting” it in, ask the front desk to leave it in their room. I’m sure they’ll be overjoyed to happen upon a late night snack after all that partying.

Recipe was found at “yum sugar” and I didn’t stray far from it. I made a butter cream rather than a cream cheese frosting. I think this recipe would be best with a glaze rather than a heavy butter cream. Next wedding I’ll be sure to try it. And of course, as always, add as much booze as you’d like to the frosting to give it a scrumptious kick.