The World’s Best Butter Tart Bars

The World’s Best Butter Tart Bars

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Canadian Recipes : Desserts

I absolutely love butter tarts, but I’ve never been a fan of making pastry—and to be honest, traditional pie crust just doesn’t do it for me. What I do love, though, is shortbread. So I went on a hunt for a butter tart recipe that used a shortbread base instead. That’s when I discovered this gem online. It’s a fantastic shortcut that delivers all the classic butter tart flavor in an easy-to-make, crowd-pleasing square. Not only is it simpler than making individual tarts, but it also yields a generous batch—perfect for sharing at parties or potlucks.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

25 minutes

Recipe Servings

Not Mentioned

Ingredients for
The World’s Best Butter Tart Bars

Base:

2 cups of all purpose flour
1/2 cup granulated sugar (I use vanilla sugar)
1 cup of butter

Topping:

1/4 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
2 cups packed brown sugar
1/4 cup all purpose flour
1/4 cup corn syrup
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
2 cups golden raisins
1 cup pecans, coarsely chopped

How to Make
The World’s Best Butter Tart Bars

Preheat the oven to 350°F. Line a 9 x 13 deep pan with parchment paper.
To make the base, combine flour and sugar in a large bowl. Using two knives or a pastry blender, cut in butter until mixture is the texture of a coarse meal. Press firmly into the baking pan, going slightly up the sides of the pan. Bake for 15-20 minutes until just slightly golden.
Remove from the oven.
To make the topping, in a large bowl, stir together melted and cooled butter and eggs. Add sugar, flour, corn syrup, baking powder, vanilla and salt; stir until combined. Fold in raisins and pecans. Pour over the base and bake for an additional ~25 minutes, or until the top doesn’t jiggle and or it springs back when touched. (In my gas oven it takes about 35-40 minutes so go by the jiggle).
Let cool on a rack. When cool, cover and refrigerate overnight before cutting into squares.
This is the hardest part.. the waiting... but it is very important, as you need these bars to fully set before you cut them and eat them. They will keep for a few weeks in the fridge in a sealed container, but they won't last that long.

Notes

To make a smaller recipe in an 8 x 8 pan follow the same instructions above with the following measurements: Base: 1 1/4 cups of all purpose flour 1/4 cup + 2 tbsp granulated sugar 1/2 cup + 4 tbsp of butter Topping: 3 tbsp unsalted butter, melted and cooled 3 large eggs, lightly beaten 1 1/4 cups packed brown sugar 3 tbsp all purpose flour 3 tbsp corn syrup 1/4 tsp (generous) baking powder 1/2 tsp (generous) vanilla pinch of salt 1 1/4 cups golden raisins 1/2 cup + 4 tbsp pecans, coarsely chopped.