Well, when the beer ran out after Christmas so did the beer bread. Now all I'm left with is 2 bottles of Irish whisky and 1 bottle of Scotch. Now what will I do? I know! I'll make my favourite butter tart recipe...with Irish whisky. And a surprise!!
Pastry:
5 1/2 C flour
2 tsp salt
1 lb shortening
12-13 tbsp water
Filling:
1 C brown sugar
2 tbsp butter (room temperature)
2 eggs
1 tsp vanilla
1 tbsp amber maple syrup (medium, dark or grade B)
1 tbsp Irish Whisky (taste test a wee dram)
1/2 C walnuts
1/2 C raisins
6 rashers of smoked bacon, 5 patted dry, cooked and chopped...surprise!!
(eat the 6th bacon slice with the whisky you're taste testing)
Pastry:
Combine flour and salt, then cut in shortening to make crumb mixture. Stir in enough water to make a dough that sticks together. Form dough into a ball, wrap and refrigerate for 1 hour. Then roll out dough and cut into rounds to press into muffin tin cups.
Filling:
Set aside walnuts, raisins and bacon, and combine all other ingredients together until thick. Then add the raisins, walnuts and bacon.
Fill pastry cups (don't overfill). Bake at 425 F (215 C), approximately 12 to 15 minutes or until golden brown.
Gently remove the tarts from their tins to cool on wire racks.
Pastry:
5 1/2 C flour
2 tsp salt
1 lb shortening
12-13 tbsp water
Filling:
1 C brown sugar
2 tbsp butter (room temperature)
2 eggs
1 tsp vanilla
1 tbsp amber maple syrup (medium, dark or grade B)
1 tbsp Irish Whisky (taste test a wee dram)
1/2 C walnuts
1/2 C raisins
6 rashers of smoked bacon, 5 patted dry, cooked and chopped...surprise!!
(eat the 6th bacon slice with the whisky you're taste testing)
Pastry:
Combine flour and salt, then cut in shortening to make crumb mixture. Stir in enough water to make a dough that sticks together. Form dough into a ball, wrap and refrigerate for 1 hour. Then roll out dough and cut into rounds to press into muffin tin cups.
Filling:
Set aside walnuts, raisins and bacon, and combine all other ingredients together until thick. Then add the raisins, walnuts and bacon.
Fill pastry cups (don't overfill). Bake at 425 F (215 C), approximately 12 to 15 minutes or until golden brown.
Gently remove the tarts from their tins to cool on wire racks.
Last edited:
