Butter Tart Bars Recipe

A Family Favourite

Butter Tart Bars Recipe

Butter tarts are one of those desserts that say Thanksgiving and Christmas to my family because I really only make them during those holidays. Maybe it’s because the idea of making tarts seems like a bit of work and I usually end up buying pre-made pastry so that I don’t have to do all that rolling. Fortunately, I found this recipe for butter tart bars that is entirely from scratch. They are less messy to make, easier to store, and don’t include corn syrup. What are you waiting for?


1 cup flour
1/4 cup sugar
1/2 cup cold butter, cubed
2 tbsp butter, melted
2 eggs
1 cup brown sugar, packed
2 tbsp flour
1/2 tsp baking powder
1/2 tsp vanilla
Pinch of salt
1 cup golden raisins
1/2 cup chopped pecans (optional)

  Pre-heat your oven to 350 F and line a 9x9 inch square pan with parchment paper.  Set aside.

  In a medium sized bowl, stir the flour and sugar together. Using either two knives or a pastry blender, cut in the butter until the mixture resembles fine crumbs. Press evenly into the prepared pan and bake for 15 minutes.

  While the crust is baking, stir together the butter, eggs, vanilla, and brown sugar in a bowl until well mixed. Add the flour, salt, and baking powder and stir until combined. Fold in the nuts and raisins before scraping the whole works over the warm crust after you remove it from the oven. Put the bars back into the oven and bake another 20-25 minutes longer.

  Cool the bars completely on a wire rack before slicing. They can be kept in an airtight container in the fridge for about four days, or you can freeze them in a single layer, wrapped up really well in foil, for about 2 weeks. 

Makes 16 squares

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom