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
- 1/2 cup sugar
- 1 cup butter, softened
- pinch salt
- 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
- 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.