Whiskey Butter Tarts! With a name like that how could this dish be anything other than amazing?! Seriously, I love every single word. Whiskey. Butter. Tart. Fantastic! And let me tell you, these little devils live up to their name! You’ve got the buttery shortbread pastry, the gooey caramel like center and the crunchy chewy top along with a zing of Irish Whiskey flavor thrown in for good measure. Are you drooling yet?
I got the recipe for these delectable little darlings from one of my best friends, Theresa Storey, who just happens to also be a best selling, award winning author! A couple of years ago, Theresa published her first cookbook where you can find the recipe for this scrumptious treat along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.
Theresa runs a business, The Green Apron, which is an artisan preserve company. She grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.
Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. The Green Apron has won 15 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.
Theresa’s book, Fruit on the Table is a top 10 best-selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing this recipe from her book. I have shared quite a few over the years, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And speaking of those Green Apron recipes that I’ve shared before, let me just remind you of a few. A couple of years ago, I kicked off my St. Patrick’s Day blog-a-thon with her Prize-Winning Scones with Strawberry Jam & Clotted Cream.
I told you about her Batley Cake
which I filled with her deletable boozy Irish Whiskey Marmalade (also used to fill these tarts.
And this year, I’m sharing Butter Tarts. Truth be told, her recipe is for Canadian Butter Tarts. I just made them boozy by throwing in a few glugs of good ole Irish Whiskey! She also bakes her tarts in a traditional bun pan. I’ve shared a link for one below. I wanted a smaller little two bite tart, so I decided to make up a batch in a mini muffin tin and was very pleased with the results.
I’d wager you will be delighted as well. These treats are wonderful with a cup of tea, coffee or maybe a glass of whiskey if you’d prefer. They are amazing hot out of the oven, but a pleasure anytime. The perfect little nibble for your St. Patrick’s Day festivities.
Whiskey Butter Tarts
recipe very slightly adapted from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey
For the pastry:
***The pastry ingredient amounts listed are if you plan to make the tarts in a mini muffin tin as I did. If you are using a proper bun pan or full sized muffin tin, half the pastry ingredient measurements. Keep the filling measurements the same no matter what sized baking tin you choose.
- 220 grams (8 oz./ 2 sticks) unsalted butter
- 450 grams (1 lb) all purpose flour
- 1 teaspoon salt
- 3/4 cup cold water
For the filling:
- 3 Tablespoons Irish whiskey
- 170 grams (6 oz.) raisins
- 340 grams (12 oz.) light brown sugar
- 2 eggs beaten
- 30 grams melted butter, slightly cooled
- 1 teaspoon vanilla bean paste
- 1 Tablespoon cornstarch
- 1/2 teaspoon cinnamon
Preheat the oven to 400 F. Place raisins in a bowl and pour 3 Tablespoons Irish Whiskey over them. Set aside and allow the raisins to plump up.
Place the flour and salt in a food processor and pulse a few times to combine. Scatter the butter, cut into 1/2″ cubes, over the flour. Process until it resembles sand. Remove from processor and place in large bowl.
Add the cold water, 1 -2 Tablespoons at a time, mixing after each addition until the pastry holds together. You will likely not need all of the water. Turn the pastry onto a work surface and knead until smooth. Flatten into a disk and wrap in plastic wrap. Place it in the refrigerator to rest for at least 30 minutes.
Roll the pastry out on a lightly floured surface to about 1/8″ thickness. Using a fluted cookie cutter, cut circles slightly larger than the holes of a mini muffin tin. ( I used a 2 1/2″ cutter) Try to cut out all of the pastry circles in one go if you can. The pastry is a bit persnickety when you attempt to re-roll it.
Line the wells of the muffin tin with the pastry circles.
Whisk the sugar, eggs, melted butter, vanilla bean paste, cornstarch and cinnamon together, mixing until smooth. Fold in the whiskey soaked raisins. (Do not drain the whiskey off, add the raisins and whiskey)
Half fill the tart cases with the sugar mixture, taking care to stir frequently as the raisins will settle to the bottom.
Bake for 15 – 20 minutes until the filling is set and pastry golden. Let cool for a few minutes before removing them from the tins onto a wire rack to finish cooling. Do not allow them to cool completely in the muffin tins as they may end up sticking.
Links for helpful kitchen tools & ingredients for Irish Whiskey Butter Tarts: