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When I'm pressed for time but need something sweet for a get-together, these buttery tart bars are my go-to. Think gooey filling, crisp crust, and so easy to stack up or wrap for a friend. They're what folks hope for when someone says they're bringing dessert!
The first batch happened on a cold Saturday with my kids, and our house turned so comfy and sweet smelling. Now it's a holiday must-do, and my kids always fight to grab the first piece.
Irresistible Ingredients
- Raisins: grab soft plump ones if you want the classic pop of texture but skip or swap as you like
- Vanilla extract: gives that bakery smell, spring for the real stuff if you can
- White vinegar: stops the filling from going grainy and keeps things just sweet enough
- Large eggs: makes the middle set up nice and creamy, let them sit out to blend in smoother
- Brown sugar: packs that deep molasses kick into the sweet layer, just lightly pack it for easier whisking
- Cold water: only add a splash if the crust isn't holding together; filtered is best if you've got it
- Unsalted butter: you'll use it for both parts, keep some chilled for the base and pick a really tasty brand
- Powdered icing sugar: makes the base soft and melt-in-your-mouth, sift to avoid clumps
- All purpose flour: this holds the bottom together, unbleached works well for a nice flavor
Simple Step Guide
- Cool and Slice:
- Let the bars hit room temp before cutting. Pop the pan in the fridge for a while if you want to get clean, tidy squares.
- Pour and Bake Again:
- Spread the gooey top layer over your baked crust and smooth it out. Toss the pan back in the oven for 25 to 30 minutes. The edges should set and the middle will be just a little wobbly if you bump the pan.
- Stir Up the Filling:
- Start by melting your butter (but don’t let it get hot). Whisk in brown sugar, then crack in eggs one at a time, mixing well after each. Tip in vanilla and vinegar, and raisins if you’re adding. Keep whisking until smooth.
- Pre Bake the Crust:
- Slide your pan into a 350 oven for 10-ish minutes. This makes the bottom nice and sturdy so it doesn’t get soggy.
- Get Your Pan Ready:
- Layer parchment in a 9x13 pan and mist with nonstick spray. This makes removing bars so much easier later.
- Make That Crust:
- Toss flour and icing sugar together in a big bowl. Work in the cold butter with your fingertips or a dough cutter until it looks crumbly with pea-sized bits. If it’s not coming together, drizzle a bit of cold water until it holds. Tip it all into the pan and press down evenly.
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I swear, there's nothing like brown sugar and melted butter together for that warm, rich taste. Every time I taste a chewy raisin, I'm back in my grandma’s kitchen, sneaking bites when she wasn’t looking. That’s my kind of treat.
How to Keep Them Fresh
Pop the bars into a sealed container and stick them in the fridge—they’ll last almost a full week and work great made a day in advance. Wanna save them longer? Freeze them, just separate layers with wax paper and you're set.
Swapping Ingredients
No brown sugar? White sugar with a spoon of molasses mixed in totally works. Not into raisins? Go for walnuts or pecans. If dairy-free is your game, plant butter works just fine in both layers.
Serving Up Ideas
I like to tuck these into little boxes for holiday gifts or lay them out with other bars at bake sales. At my place, we love eating them cold with a scoop of vanilla ice cream—perfect winter dessert vibe.
About This Tradition
Butter tarts are a Canadian favorite but bar-shaped ones make them super easy to share. Everyone seems to have a spin—some folks use currants or toss in nuts. Ask around, you’ll find every family claims theirs is the winner!
Recipe Questions & Answers
- → How can I keep the base from falling apart?
Push the crust into your pan nice and firm. If it’s still loose, splash in a bit of cold water and keep pressing till it sticks together before you bake it.
- → Is it okay to leave out the raisins?
Definitely! With or without raisins, the filling tastes awesome. Just skip them for a silky smooth butter tart bar.
- → What’s vinegar doing in the mix?
Vinegar helps balance out all that sugar and keeps the filling soft, so it doesn’t get gritty or too sweet.
- → How do I tell when they’re cooked just right?
The middle should wiggle just a bit, and the edges need to look set. If you bake them too long, they’ll dry out, so peek often near the end.
- → What’s the trick for neat slices?
Let the bars cool off, then pop them in the fridge for a few hours. Use a sharp knife and you’ll get perfect, clean cuts every time.
- → Can butter tart bars go in the freezer?
Absolutely, just wrap them up tight and freeze for up to three months. Let them defrost overnight in the fridge before you dig in.