Believe it or not, I’ve had a draft of “Acorn Pear Butter” sitting in my files for over a year now.
Yes, it’s been THAT long since I started planning a smooth and creamy wintery spiced spread ~ intended to be slathered over anything and everything.

Cinnamon. Allspice. Cloves.
Caramelizing with ready and ripened pears and savory sweet acorn squash –
the aromas are heavenly.

I diverted a touch from the original fruit “butter” plan, though.

You see I only recently whipped up a batch of Tarragon Apple Butter and felt the need for something less than similar.

And something with Kentucky Bourbon.

That’s right.

Something baked.

And something really, really good…

That something became:

Acorn Pear Bourbon Butter Cream Tart

1 medium acorn squash, peeled and roughly chopped
1 medium pear, very ripe, cored and chopped
1 1/2 cups raw sugar, divided
1 cup Kentucky Bourbon
1/4 tsp. whole cloves
1/4 tsp. whole allspice
1/4 tsp. ground cinnamon
1 pinch sea salt

1 sheet puff pastry dough, thawed
8 oz. mascarpone cheese
1 large egg
1/4 cup walnuts, chopped
2 tsp. melted butter

Bring the squash, pear, 1/2 cup sugar, bourbon, and spices and salt to a boil in a large Dutch oven. Once rolling, reduce the heat to a simmer and cover. Cook for 10-15 minutes, until the squash is tender.
Transfer to a high speed blender and process until nice and smooth.
Return the mixture to the Dutch oven, add the remaining sugar, and simmer until the sugar is completely dissolved.

Preheat the oven to 400 degrees.
Place the sheet of puff pastry inside a parchment lined tart pan.
Whip the mascarpone and egg together until smooth. 
Pour inside the puff pastry tart shell.
Swirl in the Acorn Pear Bourbon Butter, as well as the chopped walnuts.
Brush the pastry edges with melted butter.
Bake for about 40 minutes, until the pastry edges are golden brown and the center is almost set.
Allow to cool at least 4-6 hours before slicing.