Butter tarts are our all-time favourites, but we don’t always have time to make the pastry, roll, cut and fill individual tarts. Butter tarts in bar form is the perfect solution; this past weekend, having to bake for a gathering, they were quick to mix up and bake. And here’s a secret: when you’re making squares that have a sticky filling, like butter tart squares or lemon bars, if you freeze the whole thing in the pan before you slice them, they’ll cut much more cleanly. Let them sit on the countertop for 20 minutes to thaw – or if you’re bringing them with you, they’ll thaw en route.
Butter tarts are traditionally made with currants, but these call for coconut, raisins and/or pecans – a delicious combination on a buttery shortbread crust.
Butter Tart Slice
From Grand Slam (page 172) and The Best of the Best and More (page 243).
Crust:
2 cups all-purpose flour
1/4 cup sugar
pinch salt
1 cup butter, at room temperature
Filling:
3 large eggs, lightly beaten
2 cups packed brown sugar
1/4 cup butter, melted
1 Tbsp baking powder
pinch salt
3/4 cup coconut
1 tsp. vanilla
1 cup raisins
1 Tbsp all-purpose flour
1 cup chopped pecans (optional)
Preheat the oven to 350 ̊F.
To make the crust, stir together the dry ingredients, then cut in the butter with a pastry blender until crumbly. Press into an ungreased 9×13-inch pan.
To make the filling, stir together all the ingredients and pour over the crust. Bake for 30 minutes, or until golden and set. Cool before cutting into squares.
Cut into wedges to serve. This is nice as a sort of cookie, or served with a scoop of vanilla ice cream.
Serves 8-10.
