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.
Butter Tart Slice
adapted from Grand Slam
Crust
- 2 cups flour
- 1/2 cup sugar
- 1 cup butter, softened
- pinch salt
- 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.
Filling
- 2 cups brown sugar, packed
- 1 Tbsp. baking powder
- pinch salt
- 3/4 cup coconut
- 1 tsp. vanilla
- 1 cup raisins
- 3 tsp. flour
- 3 eggs, beaten
- 1/4 cup butter, melted
- 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.
Butter tart bars are probably my favourite Canadian treat of all time – I grew up with my mum baking them because they are SO much easier than the actual tarts, aren’t they? It’s funny how everyone has their own recipe – I can’t imagine putting coconut in them! Maybe I’ll have to branch out and try it :)
As a Canadian, I have to say these look fabulous. They are one of our favourite treats, although my house is divided on whether they should be plain or made with nuts and/or pecans. I like them all and will eat them any which way!
What a filling – gooey, sticky and delicious! This tart looks delicious and I can’t believe I haven’t seen something like this before.
Is the 1/24 cup sugar in the crust the correct amount?
Seems like such an odd proportion, should it be 1/2 cup or 1/4 cup?
Ha ha.. thanks Jeanette. Yes, it is supposed to be 1/2 cup sugar. I have changed it now. Thanks for letting me know!
This sounds incredibly decadent!
And three teaspoons of flour? That’s really little flour- I would probably have made the same mistakes you did. It must be some recipe to be delicious with three teaspoons, tablespoons or cups of flour! :D
i absolutely LOVE buttertart bars. even more than the actual tarts.
These look just delicious, and quite similar to our treacle tarts which I adore. Yum, I wonder who I can get over to try them out…
A butter tart sounds wonderfully decadent..so does the cake :)
Do u use metric cup or US cup?bkoz i usually measure in grams
thx :)
Metric. :)
Ooh, this sounds and looks so luscious and rich! I can’t wait to try this out-going to add it to my recipe collection right now!
Ah, butter tarts!! How I love them. This recipe looks great and I can’t wait to try it. I’ve just happily stumbled upon your blog – so many recipes!!
I have family in Canada and I see they have been holding out on me. This looks delicious
Thanks for a great recipe. Seems easy, quick and delicious. A truly unbeatable combination!This is chewy butter goodness at it’s best.
Can I sub the brown sugar for dulce de leche? Maybe also reduce it by an egg or something to even out the liquid-solid proportion?
I’m not sure how that would turn out. You could always serve the dulce de leche as a sauce over top.