Whiskey Maple Buttermilk Tarts
It just didn’t feel right letting St. Patrick’s Day go by without paying homage to the Emerald Isle’s other national drink: whiskey. It also didn’t feel right not to have baked a pie since December. Remember that second disc of pie dough I stashed in the freezer back when I made my Pecumple Pie? It was still hanging out in there. Waiting. There appears to be a depressing pie-making lull between Thanksgiving and spring, when fresh ripe fruit starts popping up at the markets again. It’s just sad. That’s too long to go without pie, my friends!
This is my answer: a pie that fits that transition period between winter and spring, when one day it’s sunny and warm and the next there are snowflakes mixed in with the rain. These Whiskey Maple Buttermilk Tarts are both comforting and cooling. There’s maple and whiskey in there to warm you up, not to mention that flaky, buttery crust, yet the custard is tangy and creamy to brighten your day.
By the way, these little pies make for a fantastic breakfast. It’s like pancakes and eggs all in one little package. If you aren’t yet convinced that pie is great for breakfast, you clearly haven’t tried it. Pick one up and eat it on the go. Wipe the crumbs off your shirt before you get to work.
Whiskey Maple Buttermilk Tarts
© Copyright 2012 Carly Sullivan, Tart to Heart
Yield: 4-6 small tarts (depending on size of your pans)
- 1 standard pie crust recipe of your choice (I used this one)
- 1 egg
- 1 egg yolk
- 1 Tbsp brown sugar
- 2 Tbsp whole wheat pastry flour
- 1/3 cup maple syrup
- 1 cup buttermilk
- 1 Tbsp whiskey
- 1/2 tsp vanilla
- 1/4 tsp salt
- Preheat the oven to 375°F. Roll out your pie dough to between 1/8 to 1/4-inch thick. Cut out rounds using the bottoms of your tart pans as guides. They should be cut to about an inch wider around the base to allow for the dough to reach up the sides.
- Gently press the dough into the tart pans. Prick the bottom of the dough with a fork, then place the shells in the freezer until firm.
- Line the chilled shells with tin foil and fill with pie weights or dried beans. Bake until the crusts are golden and dry to the touch, about 15 minutes. Remove the pie weights and foil and bake another five minutes. Remove the shells from the oven.
- Reduce the oven temperature to 325°F. In a medium mixing bowl, whisk together the eggs, sugar and the flour until smooth. Add the syrup, buttermilk, whiskey, vanilla and salt and whisk until incorporated.
- Pour the batter into the prepared shells nearly to the top. Bake until puffed and set, about 25 minutes. The custard should just jiggle a little. Remove from the oven and let cool for 15 minutes, then place in the refrigerator to cool completely. Use a fork, or just go for it and eat one with your hands, like me. Enjoy!
If you have any batter left over after filling your tart shells, it bakes up great on its own in ramekins. If you don’t own tart pans, this recipe can easily be adapted for a full-sized pie. Simple line a standard pie pan and prebake as above, then double the filling recipe. It will need to bake about 1 hour.