📋Butter Tart Slice recipe

Butter tart square being held up in a hand

This Butter Tart Slice (also known as Butter Tart Squares or Butter Tart Bars) is like eating a delicious butter tart in the form of a square, but it's quicker and easier to make! With a delightful shortbread crust and a gooey butter tart filling, these bars are perfect on a baking platter and make a great dessert or snack!

Course Dessert, Snack

Cuisine Canadian

Keyword bar, butter tart, slice, square

Special Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 394kcal

Author Terri Gilson

Equipment

9x9 square pan

Ingredients

Base

½ cup butter (softened- room temperature)
½ cup icing sugar
1 ¼ cups all-purpose flour

Filling/Topping:

2 eggs
1 cup brown sugar
¾ tsp baking powder
¼ cup flour
2 tablespoon butter (measured BEFORE melting)
½ tsp vanilla extract
1 ½ cups raisins

US Customary - Metric

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Instructions

Preheat oven to 350 degrees F/176 degrees C. Spray and 9x9 or 8x8 pan with non-stick cooking spray.
Mix base ingredients together in food processor until they cling together.
½ cup butter, ½ cup icing sugar, 1 ¼ cups all-purpose flour
Press into prepared pan.
Bake crust for 10 minutes in preheated oven.
Whisk topping ingredients together in medium bowl.
2 eggs, 1 cup brown sugar, ¾ teaspoon baking powder, ¼ cup flour, 2 tablespoon butter, 1 ½ cups raisins, ½ teaspoon vanilla extract
Spread topping over base.
Bake for 25-30 minutes or until middle is almost firm. *28 minutes was perfect for me!
Cool for at least 10 minutes, then slice into 9 servings.

Notes

Variations & Substitutions:

Butter-You can use salted butter; it will just cut the sweetness a little.
Raisins - If you're not a fan of raisins, simply use pecans instead!

Recipe Tips:

- Spray your pan VERY GENEROUSLY. Make sure you spray your baking pan very generously with non-stick spray (or use Wilton Cake Release). The butter tart filling is very sticky and will harden against the sides of the pan. If you don't spray it thoroughly, you will have a tough time loosening the square from the sides of the pan.

- Room temperature ingredients. Make sure your eggs and butter are softened to room temperature to ensure the ingredients will incorporate into a smooth crust and filling.

- Use a spatula to flatten base/crust. Using a flat utensil will help evenly flatten the shortbread base.

- Don't overmix. Mix your filling ingredients just until combined or it can affect the texture.
- Loosen the squares from the sides of the pan. Before attempting to remove the bars from the pan, you'll want to use a spatula or butter knife to loosen the edges.
- Use a pie lifter. A pie lifter will ensure you get the squares out in one piece!

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