Canada is famed with creating a few delightful sweet treats! Butter tarts ARE Canadian,yep they really are, originated in Quebec,lol. A gooey, sweet treat sprinkled with crunchy pecans and sweet raisins atop a flaky whole wheat buttery crust. Lightly oil an 8 × 8-in. Butter tarts rank right up there as one of the foods considered to be quintessentially Canadian. Also, I was too lazy to cut in the butter by hand so I pulsed the crust ingredients in my food processor…super easy and worked just as well. 296. Ingredients. Now I primarily use parchment as well. Stir 1/4 cup brown sugar … If I were to use this filling & make tarts, how long should I cook them for? To get precise squares, trim away the edges (save for butter tart ice cream, recipe follows) and cut when chilled. That’s true! These Butter Tart Squares are so sweet and gooey -- a shortbread crust makes these so easy and SO good! Well these are just awesome! Made these and they turned out wonderful and SO delicious! Dec 20, 2020 - A buttery shortbread crust props up these Pecan Butter Tart Squares with a gooey brown sugar layer. They can easily be frozen or refrigerated! Do you think it will make a huge difference?? Thanks!! Help! Loaded with fresh pecans and a light dusting of icing sugar, these are a … Recipe by Nibblets. These were SO EASY to make and my husband raved about them. Thanks Kaye! Mom always made hers with the pre-made little tart shells, but this shortbread base makes them almost magical! Yes! by Paula Roy; Posted on June 26, 2015 May 28, 2020; A fun and easy twist on a classic Canadian treat! 26 Great Canadian Butter Tart Recipes | Food Network Canada It was all I had in the house (no foil) and it worked like a charm, as it always does! baking dish, then line with overhanging parchment. I luv maple flavour going to try a touch of maple syrup. Very yummy! I followed the directions exactly and used a 10×15 cookie sheet. Hi Ashley i love buttervtarts so i tried your taste delicious ,my problem i used a 9×13 pan did my base prebaked it.poured my filling in my problem the filling went over the side of the baked base and went underneath and caramelized on the bottom it tasted delicious but the bottom was hard can you tell mart what im doing wrong.i baked at 350 thevbase for 20 minutes and the wholevthing 40 minutes.thanks hopevyou can tell mart what im doing wrong.thank you. I received these from Pamela's annual baking exchange and thought that I'd share the recipe. So I know the butter tart is a Canadian thing, but tell me some American bakeries have caught on. Nutrient information is not available for all ingredients. So glad he likes them! Course Dessert. Butter tarts are soooo quintessential Canadian and one of our favorite desserts along side a cup of coffee or tea. The problem is they’re just as good out of the freezer! I had to bake mine for longer, about 35 minutes because it just wouldn’t set! Calories 209 kcal. Prep Time: 10 minutes. Yummmmmm!!!!! Servings 16 servings. These were so decadently delicious I’ll defin be making them again! I’m going to try that today! xanthan gum 1/4 c. coconut palm sugar 1/2 c. coconut oil ( or dairy free margarine) Filling: 2 eggs 1/4 c. coconut oil (or dairy free margarine )-melted 1 c. coconut palm sugar 2 tsp. I used toasted pecans in place of the raisins. These small guys pack a big punch of sweetness, made with simple ingredients, our butter tart recipe will have everyone craving for seconds and thirds and fourths. Icing sugar is just very finely ground sugar, or powdered sugar. This is now one of my staple treats. Merry Christmas . Hi Leslie, sorry about the confusion! Directions. I made half the amount and used an 8×8 Pyrex dish…baked the crust for 15 mins and the filling for 40-45 mins and it was perfect. WOW! ). Sprinkled half of the base with walnuts and coconut. Tastes like the real thing but is a lot less time consuming! the horror!!! You won’t believe how easy they are. Allrecipes is part of the Meredith Food Group. The shortbread base is easy to make and much less fiddly than individual pastry tarts. These Skillet Butter Tart Bars are a sweet and delicious dessert inspired by the classic Canadian butter tart! Whirl flour with granulated sugar and salt in a food processor until combined. Course Dessert. Suck a good recipe! They start with a super-simple brown sugar shortbread base, which is topped off which a classic butter tart filling mixture enhanced with a splash of maple. Cook Time: 45 minutes. To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Prepare the base: Place flour and brown sugar in a medium-sized bowl and stir together. The Nanaimo bar, Saskatoon Berry pie, Blueberry Grunt, Beaver Tails, Tarte au Sugar, and the Butter Tart. Lol. i have been making butter tarts for years, and like it better when the raisins are soaked in hot water for 10 minutes, then sprinkled into each tart in an even layer, then pour the filling on top. Share: Rate this Recipe: Average: 3.3 (7 votes) A uniquely Canadian dessert, butter tarts have a flakey pastry filled with a perfectly sticky-sweet center. Dec 7, 2020 - A buttery shortbread crust props up these Pecan Butter Tart Squares with a gooey brown sugar layer. I have never had the filling turn out lumpy, so I think something may have gone wrong when mixing up the filling. Despite the fact they are thinner the taste is amazing so I’m going to have to show great restraint in not snacking on them more than necessary lol. Not trying to upset anyone just what I learned,Keep on the great work you do Ashley Love the recipes. I’m so glad to hear you liked them! I like my base to have a little more colour – will try baking for 13-15 minutes on the next batch. . Saved by Ashley | The Recipe Rebel. Set aside. the recipe is quite easy and everything looked fine. FOR THE ICE CREAM: Using electric beaters or a stand mixer fitted with the paddle attachment, beat the ice cream on medium speed to soften it a touch. Bake Exchange Butter Tart Bars. Line a 9×13" pan and line with parchment paper and spray with non stick spray. Wondering if it’s possible to lower the amount of sugar in this recipe without losing the texture? So I think I made the mistake by assuming the brown sugar is supposed to be packed? Any thoughts? You can definitely use parchment instead! To make the filling, stir together all the ingredients and pour over the crust. but a little underdone. 1 tbsp vinegar. For base, lightly butter two 8-inch (2-L) square pans or one 9×13-inch (3-L) baking pan. 1 & 1/3 cups all purpose flour. I try to come up with some things that I (and maybe you) have never seen before. I agree. BASE: 3 … Do you cool the crust after baking before putting the filling on top? Preheat oven to 350F. I love baking I can keep on hand for guests or potlucks! The yummy part is the filling and these were great! I am debating on doubling or needing to triple to have the correct amount. The filling didn't set and was definitely too sweet. Whisk in brown sugar until smooth. To my mind, bars may be less traditional but they taste just as good and are easier to make. I like to make treats like these bite size so you can try several different ones from a cake & cookie platter. Cut butter into icing sugar and flour with a pastry cutter or your hands until pea … I made these this morning. Well, hold on to your toque there because Lisa has created a wicked home and native treat. Print Recipe Pin Recipe. I made them once with all purpose flour and once with Gluten free 1-1 flour and I couldn’t tell the difference; both delicious. These are sooooo delicious! So easy and so tasty. Such a great timesaver! Whisk brown sugar with eggs in a large bowl. I already started baking and realized I don’t have white vinegar, only apple cider vinegar! gooey butter tart squares. So I texted my sister and asked her for a butter tart square recipe. Butter Tart Squares (Gluten Free/ Refined Sugar Free) Base: 1 c. gluten free flour mix 1/2 tsp. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! Thanks! That makes my day! Absolutely delicious! But next time ill add soemthing to make the filling much softer...mine came a little hard...more like a cookie...not exactly like wat i had expected. I think I even managed to interpret it correctly. They do get sticky so I recommend lining the pan with something. 1/4 cup melted butter. 1x 2x 3x. A new family favorite! I researched it because my California cousin say’s ,no knows much about them,her dad an ex Canadian made them but when he passed that was the end of her tarts,she asked me for my recipe . I’m glad you loved them! We just polished off a pan of these,they were perfect.I used raisins,lol. How can you go wrong with 3 cups of brown sugar and 3 sticks of butter?! Thanks Courtney! 1/2 cup butter 2 tbsp powdered sugar 1 1/2 cup flour Filling. In large bowl, whisk together eggs, sugar, flour, butter, vanilla, baking powder and salt. The crust is flaky and buttery, and the filling is not too sweet. To be REALLY CAnadian, you must add raisins! Never saw the answer anyplace. They are delicious straight out of the freezer, or thaw at room temperature for 20-30 minutes. As the crust is baking, you’ll beat together softened butter… Usually Canadian butter tarts have some raisins inside.. The traditional butter tart is a tart consisting of butter, sugar, syrup, and egg baked into a small pastry shell. Great recipe! But every once in a while I think maybe the best place to start is with what I already know and love. If you like your sweets a little salty then I think it will be fine They are pretty sweet to begin with! If you like the thickness is the photos above, you may want to use a 9×13″ pan . Have you ever used dried cranberries dried cherries? A simpler take on the classic Canadian butter tart. I’m so glad you enjoyed them and I’m glad to hear that they are easily made gluten free! These bars are a new favourite and will be made again and again! What is better to use foil or parchment , have you made these with just cooking spray if so were they good to get out of the pan? Bake in preheated oven for 5 minutes. I was intending on freezing half of the pan, but I don’t think they will make it there… Thanks so much for the awesome recipe! TRADITIONAL BUTTER TARTS I'll say it again: Butter Tart Bars are "bars". Luckily, I’m sharing this recipe with you today. Recipe by Winnipeg Mel. Press dough firmly into an even layer in prepared dish. So, please, if you’ve never had a butter tart, start with these squares. Love the maple syrup idea! Hello. SO glad you like them! Percent Daily Values are based on a 2,000 calorie diet. Thank you so much for sharing this yummy treat! Meanwhile, prepare your filling. Oh I love the maple syrup idea! Vanilla ice cream would be greaton the side or a few berries. Make them and share them! Break in the trimmings from the Butter Tart Squares and add the maple syrup. thanks!! Jul 27, 2019 - Butter Tart Squares. Butter Tart Squares. I had to cook my base and the complete bars a bit longer than what’s suggested in the recipe. I baked mine for only 20 minutes and I burnt it. as I think it would mess with the filling too much. Even with the heavy butter, the edges stuck. Notes: I added 1 cup of chopped pecans and 1/2 tsp salt to the topping layer and they were amazing! When you grab a handful and squeeze, you want it to hold together. The great CAnadian debate – lol! And essentially, not much more. I did not include raisins because I am not a big raisin fan.) Tarah ? Press into ungreased 9x9" pan. Stir in cream, maple syrup and melted butter… Saving to make again! Amount is based on available nutrient data. I’ve made them before without the vinegar, it does work fine just a little on the sweet side….I think the vinegar is meant to add a little tartness. You need some eggs in there to hold everything together. Lightly grease two 8-inch square pans or one 9×13-inch pan. They are not traditional butter tarts, the famous Canadian treats, the miniature pies tucked into a traditional pie crust pastry. Butter Tart Squares Recipe. A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs. let it cool off and after 3 hrs…I decided to cut the squares and everything was gooey and the base wasn’t cooked. These Butter Tart Squares can be refrigerated for one week in an airtight container. I might try maple extract next time. Hi Marci! Think I prefer just that hint of maple. This is a recipe that was handed down to me from my mother-in-law. It’s “too eggy”….makes the filling sort of “lumpy”, like when a sauce “breaks”. Sprinkled other half with raisins. Next time I’ll use a 9 x 13 pan instead. Shortbread Base: 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces; 3 tablespoon (40 grams) granulated white sugar What a yummy comfort food to whip up! It is pretty gooey, so I’m not sure I would use a pie crust. Did you line the pan? Butter Tart Squares. Stir in raisins if using. 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