The classic Canadian treat - Butter tarts but in bar form. Could it get any better? These Butter Tart Bars are ooey-gooey and everything you could ever want from a butter tart. The shortbread base is very similar to the flaky pastry and the sweet filling is almost identical but I actually like this version better than your regular butter tart.
If you're looking for that butter tart fix, you definitely need to try this and if you've never tried a butter tart then you definitely need to try this too!
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- All purpose flour
- Powdered sugar
- Salt
- Butter
- Brown sugar
- Eggs
- White vinegar
- Pure vanilla extract
Equipment:
- 9 x 13 pan
- Parchment paper
- Large bowl
- Pastry cutter
- Medium bowl
- Whisk
Instructions:
Line a 9×13" pan and line with parchment paper and spray with non stick spray. Preheat oven to 350 degrees F.
In a large bowl, combine flour and powdered sugar.
Cut butter into icing sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain. When you grab a handful and squeeze, you want it to hold together. If it doesn't hold together, add 1-2 tablespoons of water.
Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.
Meanwhile, prepare your filling. In a medium bowl, melt butter in the microwave. Whisk in brown sugar until smooth. Whisk in eggs, one at a time, then add the vinegar and vanilla.
Pour over crust and bake another 25-30 minutes until filling is set or almost set — a slight jiggle is fine but you don't want a lot of movement. Cool to room temperature and refrigerate several hours before slicing.
Like this Butter Tart Bars recipe? Why not try these?
Butter Tart Bars
Ingredients
Base:
- 1 ½ cups flour
- ½ cup powdered sugar
- ½ tsp salt
- 1 cup butter cold
- 1 Tbsp water
Filling:
- ½ cup unsalted butter
- 3 cups brown sugar lightly packed
- 4 large eggs
- 1 Tbsp white vinegar
- 1 Tbsp pure vanilla
Instructions
Base:
- Line a 9×13" pan and line with parchment paper and spray with non stick spray. Preheat oven to 350 degrees F.
- In a large bowl, combine flour and powdered sugar.
- Cut butter into icing sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain. When you grab a handful and squeeze, you want it to hold together. If it doesn't hold together, add 1-2 tablespoons of water.
- Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.
Filling:
- In a medium bowl, melt butter in the microwave. Whisk in brown sugar until smooth. Whisk in eggs, one at a time, then add the vinegar and vanilla.
- Pour over crust and bake another 25-30 minutes until filling is set or almost set — a slight jiggle is fine but you don't want a lot of movement. Cool to room temperature and refrigerate several hours before slicing.
Notes
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