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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Is this really a butter tart? you may ask. Indeed it is, but it's in a rectangular shape to proudly serve guests during holiday entertaining. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup unsalted butter, cubed |
1/2 teaspoon salt |
1 teaspoon sugar |
1 teaspoon orange zest, grated |
3 -4 tablespoons ice water |
1/2 cup unsalted butter |
1/2 cup dark brown sugar |
2 eggs |
2 tablespoons whiskey |
1/4 teaspoon ground cinnamon |
1/2 cup currants |
1/2 cup mixed candied peel |
1/2 cup walnuts, chopped |
Directions:
1. CRUST:.
2. In a food processor, pulse to combine flour, salt and sugar. Add butter and orange zest; pulse until mixture is crumbly.
3. Add water 1 tablespoons at a time until mixture comes together.
4. Pat dough into a 13x4 rectangular tart pan with removeable bottom. Chill for 30 minutes.
5. Preheat oven to 375F . Line crust with foil and fill with dried beans or pie weights. Place in oven and bake for 30 minutes.
6. Remove foil and weights; continue to bake for an additional 10 minutes or until lightly browned. Let cool. Remove from tart pan.
7. FILLING:.
8. In a small saucepan, melt butter. Add sugar and stir to combine. Let cool. Add eggs, whiskey and cinnamon; stir to combine.
9. Stir in currants, candied peel and walnuts. Pour filling into prepared crust. Bake until filling is set in the middle, about 30 minutes.
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