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Butter tarts are Two treats in one! A crust of butter bread forms the base, and a sweet sticky filling is baked over. This is a delicious way to enjoy this classic Canadian treat without all the noise of making tart pastry shells.
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What is a butter tart?
These delicious treats are a bit like pecan cake. But not the same. If you’re Canadian, then you know exactly what I mean. One thing is for sure, butter tarts are a classic Delightful, sweet, sticky treats, And are a particularly popular treat during the holidays here in Canada.
Butter tarts are really a very simple recipe. There is a pastry tart shell, and the sweet and simple stuffing that is made with it Eggs, brown sugar, (Or sometimes maple syrup) and of course, butter.
There is, almost always, an addition of raisins, walnuts, currants or pecans. Canadians tend to feel strongly about their traditional butter tart, and people can have very strong preferences about the toppings!
Why would you love this recipe
- Make one large pan and cut into squares for it Much easier than individual tarts, And there There is no pastry to roll out.
- The filling here is a little more solid than some tarts, so that Squares will hold their shape.
- God The filling has minimal ingredients. Only brown sugar, eggs and butter come together to make them magic, And pecans add a delicious nut crunch.
- While baking, the squares create light Caramelized crust Up, while the The filling remains sticky.
- Butter tart squares Freeze nicely.
Ingredient notes
shortbread
- flour I use gluten-free flour in a 1: 1 ratio, however, you can use flour for any purpose if gluten is not an issue.
- butter If you have unsalted butter, use it, but salted butter is fine. The butter should be softened.
- Brown sugar This is brown sugar bread. Use light brown sugar (also called golden yellow).
- Vanilla extract
- Salt
Filling
- Eggs You will need three large eggs.
- dissolved butter It goes without saying, you must use real butter for a butter tart recipe. There is no substitute.
- Brown sugar Light brown sugar also called golden yellow sugar is what gives the filling a delicious caramelized taste.
- vanilla rescue
- Salt
- flour
- Pecans You can use walnuts or raisins instead, or omit them.
How to do it
- Mix the crust ingredients to form a crumbly dough.
- Clamp the dough evenly into a baking pan lined with baking paper.
- Bake the crust
- Prey on the fillers together
- Stir in the pecans
- Slide the filling over the pre-baked crust.
- Bake until the top is golden and the filling is set.
- Use a sharp knife to cut into bars
Recipes tips
- Make sure your butter is soft at room temperature. I let it sit outside overnight.
- For best results, keep the eggs well at room temperature.
- A stand mixer works well for both the crust and the filling, but you can also use an electric hand mixer or a food processor.
- Line your baking pan with baking paper, leaving a few inches of hanging. This will make it easy to lift the uncut squares out of the mold. Use the knife first to loosen the sides.
- Cool the crust completely before applying the filling from above.
- Make sure the butter tart snacks are completely cool before slicing them.
Common questions
They freeze very well. (But note, this will not prevent anyone from eating them. They are even tasty when frozen! Freezing: After cutting, freeze the bars on a tray until they are stable, then transfer them to a sealed container or bag. Freeze for up to three months.
The squares will be kept covered, at room temperature for a few days, otherwise, put them in the fridge for up to a week.
The filling, although still sticky, is not liquid like many butter tart recipes.
Did you make this recipe? Please leave a Rating in comments Downstairs and tell us how it came out. Did you make any changes? We would love for you to participate and Your feedback is important!
recipe
Butter tart snacks
Butter tarts are simpler in one pan with a short bread base, they are still sticky, sweet and delicious.
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penis
Grade
Dishes: 24 Squares
Calories: 231JNF
Component
Short bread base
- ¾ Goblet butter Softened
- ½ Goblet Brown sugar
- ¼ teaspoon Salt
- 1 teaspoon vanilla
- 2 Cups flour
Filling
- 3 Big balls
- 2 Cups Brown sugar packed
- ¼ Goblet butter dissolved
- 1 teaspoon vanilla
- 1 tablespoon flour
- ½ teaspoon Salt
- 1 Goblet Pecans chopped
Instructions
For the base
-
Preheat oven to 350 degrees
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Prepare a 9 x 13-inch baking pan by lining with baking paper
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Use a mixer to whisk the butter, brown sugar, salt and vanilla until combined
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Add the flour and continue to mix until incorporated. The dough will be crumbly, but will be pressed evenly.
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Using your hands, press the dough firmly and evenly to the bottom of the prepared pan.
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Bake in the center of the oven for 15 minutes. Remove from the oven and allow to cool while preparing the filling
For filling
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Using a mixer, beat eggs. Add sugar and whisk, then butter, vanilla, flour and salt.
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Beat for a few minutes and then stir in the pecans.
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Spread the filling evenly over the crust
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Return to the oven and bake for 20-25 minutes or until the filling has set. The top should be golden brown and the filling should still be slightly swaying when you move the pan.
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Allow to cool completely on a wire rack before removing from the pan. Cut into squares
Remarks
For best results, keep the eggs well at room temperature.
A stand mixer works well for both the crust and the filling, but you can also use a hand-held eclectic mixer.
Line your baking pan with baking paper, leaving a few inches of hanging. This will make it easy to lift the uncut squares out of the mold. Use the knife first to loosen the sides.
Cool the crust completely before applying the filling from above.
Make sure the butter tart snacks are completely cool before slicing them.
The squares will be kept covered, at room temperature for a few days, otherwise, put them in the fridge for up to a week.
For freezing: After cutting, quickly freeze the bars on a tray until they are firm, then transfer them to an airtight container or bag. Freeze up to three months.
diet
dose: 1P | Calories: 231JNF | Carbohydrates: 31P | protein: 2P | Oil: 11P | Saturated fat: 5P | Cholesterol: 40Mg | sodium: 154Mg | potassium: 67Mg | Sugar: 22P | vitamin: 270IU | Vitamin C: 0.1Mg | calcium: 29Mg | iron: 0.9Mg
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