This was so easy and I had all this laying around. I made two tarts, but you can make one big one. It’s up to you, if you do then adjust your filling ingredients by an extra 1/3rd.
You will need:
Pie crust (premade is fine)
1/2 oz bourbon
1 tbsp butter
1 tbsp +1 tsp brown sugar
2 tbsp Mascarpone or cream cheese softened
1 tsp vanilla
1 Pear seeded and sliced
Toasted salted Pecans
Cut pie crust to fit mini tart pans. Bake according to directions. Remove from oven and let cool. Mix mascarpone, vanilla and 1 tsp brown sugar until blended, set aside.  In a large frying pan, melt butter, add 1 tbsp brown sugar and bourbon. With a whisk stir well and add sliced pears. Simmer on low while pairs cook and release their juices into the butter bourbon mixture, about 10 minutes. Turn the pears over a few times.The sauce will thicken up. Spoon the mascarpone mixture into the pie shells. Place the pears on top in a single layer. Spoon the bourbon glaze over the top then sprinkle with toasted pecans.
