Butter tarts are our all-time favourites, but we don’t always have time to make the pastry, roll, cut and fill individual tarts. Butter tarts in bar form is the perfect solution; this past weekend, having to bake for a gathering, they were quick to mix up and bake. And here’s a secret: when you’re making squares that have a sticky filling, like butter tart squares or lemon bars, if you freeze the whole thing in the pan before you slice them, they’ll cut much more cleanly. Let them sit on the countertop for 20 minutes to thaw – or if you’re bringing them with you, they’ll thaw en route.
Butter tarts are traditionally made with currants, but these call for coconut, raisins and/or pecans – a delicious combination on a buttery shortbread crust.Read More