The first time I made this recipe was in my first year of marriage and I accidentally subbed three cups of flour for the three teaspoons called for in the recipe. It became more like a cake then a tart, but it was still delicious. You’ll never guess what happened this time I made it. I put in three tablespoons of flour instead of three teaspoons. Dang it! Why is three teaspoons so hard to remember! I have made it the correct way, I promise, and it looks and tastes just like this, just even more gooey.
Butter Tarts are considered a Canadian treat and are similar to the more familiar Pecan Pie in look and flavour. This recipe deviates from the norm and becomes more simple by being baked in a 9X13 pan, rather then into individual tarts. That coupled with the shortcrust bottom, makes this super quick and hassle free. It also makes a great party treat as it makes a large amount and can be picked up with your hands. You might consider making it for an Olympic party to show off your skills at Canadian cuisine.
It may not be the most attractive looking desert but after one bite of gooey goodness, you won’t mind.
- 2 cups flour
- ½ cup sugar
- 1 cup butter, softened
- pinch salt
- 2 cups brown sugar, packed
- 1 Tbsp. baking powder
- pinch salt
- ¾ cup coconut
- 1 tsp. vanilla
- 1 cup raisins
- 3 tsp. flour
- 3 eggs, beaten
- ¼ cup butter, melted
- Combine ingredients until evenly distributed (I like to use my hands in order to feel for clumps). Press into the bottom of an ungreased 9×13 pan.
- In a large bowl combine first 7 ingredients (the “drys”). Add eggs and butter. Stir until well combined. Poor over prepared crust.
- Bake at 350º for 35 min. or until filling is set. Cut into bars to serve.
- This tastes equally delicious served warm from the oven as it does at room temperature. Although, once it has cooled it will be easier to handle.
- Store in an airtight container at room temp.
Adapted from Grand Slam.