Tag Archives: whiskey

Warm Skillet Butter Tart Bars

There are a few things some of us take seriously in this country.

Hockey.  The weather.  Politics.  Poutine.  Back Bacon.  Maple Syrup.  Nanaimo Bars (we made these first!).  Good beer.

And Butter Tarts.

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It’s a classic Canadian treat, that is beloved for its flaky pastry filled with brown sugar, melted butter and syrup.   Most people have a preference about how they should be filled.  Raisins or no raisins.  Nuts or no nuts.  Made with maple syrup or corn syrup.  Runny or firm.  Some use currants or cranberries.  Perhaps a splash of Whiskey or Maple Whiskey.

There’s also the popular Butter Tart Bars, that have that gorgeous buttery, tender shortbread crust with all of that gooey Butter Tart goodness on top.  They are very easy to make, great for serving at parties and potlucks, and on the Christmas holiday baking list of moms all across this country.

Everyone, we have got this Butter Tart thing down to a science.

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I for one, am a complete sucker for a warm Butter Tart Bar, slightly runny, filled with raisins and walnuts, with a splash of Maple Whiskey, served with a scoop of vanilla ice cream on top.  So baking a full on Butter Tart Bar in a skillet is only natural.  I  haven’t met anyone yet, who doesn’t swoon over the warm, buttery piece that comes out.  The scoop of ice cream, just pretty much takes it over the top.  Insanely, buttery, gooey, good.

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I think most families have a recipe that’s been passed down.  Aside from all of the additions, the base recipe of Butter Tart Squares is essentially the same.  Instead of powdered sugar in my shortbread base, I use brown sugar.  I saw it used in another recipe for bars and have made shortbread crust that way ever since.

Do you love Butter Tarts as much as me?  What are your filling preferences?

Happy finger licking, slightly runny, full of raisins and walnuts, Butter Tart baking friends,

Renee

xo

 

Warm Skillet Butter Tart Bars

For the Crust:

  • 3/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1-1/2 cups all-purpose flour

For the Filling:

  • 1-1/2 cups brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup maple syrup
  • 1 teaspoon white vinegar
  • 1 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)
  • 2 tbsp. Maple Whiskey (optional)

Preheat oven to 350°

  1.  In a medium bowl, combine the ingredients for the crust, using a fork or pastry blender.  Press into the bottom of a well seasoned skillet (I did a quick swipe of shortening around the sides first, very little) or baking pan lined with parchment.  Bake for 10 minutes.
  2. Combine the first six ingredients for the filling and mix until well combined.  Stir in the raisins, walnuts and whisky.  Pour the filling on top of the crust and bake for an additional 30 minutes.  Serve slightly warm with ice cream!

Notes:

  1. This recipe can also be made in an 8 x 8 pan.
  2. Butter Tart Squares freeze very well.   If making ahead, bake in an 8 x 8 pan lined with parchment.  Freeze when cool.

 

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Filed under Bars

Self-Saucing Pear and Whiskey Cake

I asked my husband this week-end if he ever had self-saucing cakes as a boy.  He had never heard of such a thing.  Same with the moms I asked at the arena.  They had no idea what I was talking about.

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It’s right up there with moms heart-shaped cookies she used to put in our lunch or the sweet apple strudel she would buy as a treat on the week-ends sometimes.  Those magical boxes of mix that would bake with a warm, bubbling sauce on the bottom and a moist, warm cake layer on top?

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I tried a scratch version last week-end that was insanely good and brought back all the comfort of eating desserts as a kid at mom’s house again.

Minus the whiskey…..

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It was a last minute decision to generously splash some whiskey into the caramel sauce on the bottom.  I can’t even tell you how much I used.  But I could taste it in there!  It complimented the spicy cloves and pears perfectly and left the most amazing caramel whiskey sauce on the bottom.

The perfect treat on a freezing winters night.

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Have you ever eaten Self-Saucing Cake?  Do you make a dessert that takes you right back to your mom’s kitchen table?

Enjoy!

Renee

 

Self-Saucing Cake with Pears and Whiskey

* this made 8 1-cup ramekins (probably could’ve got 9 with less overflow) or would work well in a deep dish pie plate

  • 1/2 cup unsalted butter at room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 c all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • 1 1/4 cups whole milk
  • 1-2 sliced green or red pears

For the sauce:

  • 1.5  tbsp unsalted butter
  • 3/4 c brown sugar
  • 3/4 c water
  • 3 tbsp whiskey

Preheat oven to 350 degrees

Lightly spray baking dishes with non stick spray and place on a cookie sheet.

1. For the cake:  In a medium bowl mix the flour, spices and baking powder; set aside.  In another bowl, beat the butter and brown sugar until pale and fluffy.  Add the eggs and vanilla.   Add the flour mixture to butter in thirds, alternating with milk, and beginning and ending with the flour.  Mix just until incorporated.  Fill the ramekins just slightly over half full.  Top each with pear slices.

2. For the sauce:  In a microwave safe bowl heat the sugar, butter and water until mixture is steaming hot and sugar/butter is melted.  Stir in whiskey.  Immediately pour over cake and pears in the ramekins, dividing evenly amongst the dishes.

3.  Bake for 30-40 minutes, until skewer comes clean when inserted into the cake.  Let sit for 5 minutes and eat warm.  Delicious with a scoop of ice cream on top too!

 

 

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Filed under Cake, Sauces and Syrups