Butter Tart Slice

Butter tart slice

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.

Butter Tart Slice

From Grand Slam (page 172) and The Best of the Best and More (page 243).

2 cups all-purpose flour
1/4 cup sugar
pinch salt
1 cup butter, at room temperature

3 large eggs, lightly beaten
2 cups packed brown sugar
1/4 cup butter, melted
1 Tbsp baking powder
pinch salt
3/4 cup coconut
1 tsp. vanilla
1 cup raisins
1 Tbsp all-purpose flour
1 cup chopped pecans (optional)

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 9×13-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.

Posted in Desserts and tagged , , .


  1. I think they would be better if the bottom would be cooked a bit before adding the topping. They broke very easily.

  2. YES! I received this book as a gift. I just made these and realized they missed a step. When it comes to baking, nothing worse than a missed step….not to mention all the ingredients.

  3. I have tried this recipe twice, and twice it has failed. I agree that the base should be cooked partially before the topping is spread on the crust, then returned to the oven to compete the cooking process. Mine did not set, both times, and I have no idea why. My oven is dead on temperature wise, and the stove is just a year old. Some step is missing in this recipe. I know I will not try this recipe again. It is a waste of time, not to mention the cost of the ingredients going into the arbage bin

    Pat Jorgensen
    December 23, 2020

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