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Butter Tart Slice

Butter tarts are traditionally made with currants, but these call for coconut, raisins and/or pecans - a delicious combination on a buttery shortbread crust. 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 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. 

  1. 2 cups all-purpose flour
  2. ¼ cup sugar
  3. pinch salt
  4. 1 cup butter, at room temperature
  1. 3 large eggs, lightly beaten
  2. 2 cups packed brown sugar
  3. ¼ cup butter, melted
  4. 1 Tbsp baking powder
  5. pinch salt
  6. ¾ cup coconut
  7. 1 tsp. vanilla
  8. 1 cup raisins
  9. 1 Tbsp all-purpose flour
  10. 1 cup chopped pecans (optional)
  1. Preheat the oven to 350 ̊F.
  2. 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.
  3. 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.
  4. Cut into wedges to serve. This is nice as a sort of cookie, or served with a scoop of vanilla ice cream.
  5. Serves 8-10.
  1. 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

This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Best of the Best and More.