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Fall is right around the corner. Soon we will be wearing sweaters, picking apples and eating all things pumpkin. Instead of drinking refreshing mojitos and froze, I’ll transition to sipping warming whisky cocktails. Ah, I love the fall. And, I love all wonderful foods and drinks that come along with it, especially Whiskey.

Whisky based cocktails are my drink of choice. I love their flavor and I love their complexity. I started drinking whisky many years ago and I’ve never strayed. But, many people find whisky unapproachable. I think it is because there are so many types. Also, it’s hard to know where to start or what type you might like.

Bourbon?

Whiskey?

Whisky?

Scotch?

Malt or Grain?

Corn or Rye?

Single Barrel or Blended?

Then there are the years 8, 10, 12, 24…?

It can be very confusing for a whiskey novice.

The website Whiskey5 is very helpful for someone new to the spirit (or if looking for a certain flavor profile to create a cocktail). It’s a great tool that can help educate you about the different flavor profiles and how to pick the perfect spirit.

The Whiskey5 website was created to make it easy to find the right whisky for your palate. Give it a try:

Visit Whiskey5.com.
Select the two flavors that best suit your taste and use the sliders to set the intensity of each flavor. Also, make sure to use the toggles after you make your flavor selections to rank how much of one flavor you are looking for in a whiskey!
Hit “Get Results” and BOOM find out your flavor! What did you get?

Me, I’m a Spicy gal (but you already knew that) and, George Dickel is one of my favorites. I like the vibrant flavors with notes of fruit and spices. The whisky is mellowed by filtering it through charcoal made of sugar maple wood. This process produces a smoothness that makes George Dickel Rye perfect for mixed cocktails or up neat. Drinking whisky neat with a lovely dessert is the perfect way to end a meal. In the fall, seasonal fruit tarts are an amazing pairing with George Dickel Rye. The tangy fruit and buttery crust of a French apple and pear tart pairs perfectly with the spicy whisky.

George Dickel Rye French Apple Pear Tart

Prep Time 20 minutes

Cook Time 20 minutes

Servings 8 slices

Author delane

Ingredients

2 granny smith apples peeled, cored and sliced into 1/4 inch thick slices
2 firm pears peeled, cored and sliced into 1/4 inch thick slices
1/4 cup turbinado sugar
1/2 stick of butter cut into small 1/2" cubes
1 pre-made pie crust
1/3 cup apricot jelly or preserves
2 tablespoons George Dickel Rye Whisky

Instructions

Preheat oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, roll out pie crust.
About a 1/2 inch from the edge of the crust, overlap slices of apples and pears circularly around pie crust working your way inward toward the center.
Sprinkle fruit with sugar and dot with butter.
With a fork, lift the edge of the pie crust about 1/2 inch and crimp the edges using your index finger and thumb.
Bake 45 minutes or until the tart is browned and the pears and apples are soft. Rotate the pan once during cooking. Remove from oven. While the tart is still warm, loosen the tart with a metal spatula so it doesn't stick to the paper. Let the tart cool for 2-3 minutes.
While the tart is cooking, in a small saucepan over low heat, heat apricot jelly, and whisky. Stir until combined.
With a soft brush, glaze the tart with a thin layer of the jelly-whisky mixture. Let the tart set for 2-3 minutes.
Serve warm or at room temperature.

Recipe Notes

The sugar and juices from the fruit will burn on the baking sheet and some of the edges of the fruit might get dark brown or charred, don't worry, the tart will still be delicious.

Tarts are very simple to make. Pie crust, fruit, sugar, and butter topped with an apricot glaze. That’s about as simple as it gets. To make you tart perfect below are a few tips.

Fan apples and pears evenly. I like to rotate overlapping layers of pears and apples in a circle working outward in.

Spread the sugar evenly over the fruit. You want an even taste throughout the tart. I sprinkle a little sugar at a time. Also, you can adjust the sugar to your preference. I taste the apples and pears as I prepare them for the tart. If they are sweet, I lower the amount of sugar. If they are extremely tart, I add another two (2) tablespoons of sugar.

Evenly spread the butter on the tart. I start in the center and make my way outward in a circular motion. Also, when crimping the edges of the tart, I roll the pie crust edge over the outer layer of the fruit and then flute (crimp) the edges. You want the edge to create a seal for the butter and juices.