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.
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Crust
- 2 cups all-purpose flour
- ¼ cup sugar
- pinch salt
- 1 cup butter, at room temperature
Filling
- 3 large eggs, lightly beaten
- 2 cups packed brown sugar
- ¼ cup butter, melted
- 1 Tbsp baking powder
- pinch salt
- ¾ cup coconut
- 1 tsp. vanilla
- 1 cup raisins
- 1 Tbsp all-purpose flour
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350 ̊F.
- To make the crust, stir together the dry ingredients, then cut in the butter with a pastry blender until crumbly. Press into an ungreased 9x13-inch pan.
- To make the filling, stir together all the ingredients and pour over the crust. Bake for 30 minutes, or until golden and set. Cool before cutting into squares.
- Cut into wedges to serve. This is nice as a sort of cookie, or served with a scoop of vanilla ice cream.
- Serves 8-10.
Notes
- Some of the original Best of Bridge recipes have limited directions. (The ladies just called each other up if they needed some help deciphering a recipe!) See some helpful comments below for additional baking suggestions on this recipe.
The Best of Bridge https://www.bestofbridge.com/
