For Canada Day, it only made sense to profile one of our most beloved treats - the butter tart. Similar in taste and texture to the American classic Pecan Pie, or the English Butter Pie, this brown sugar, butter and egg delight was the staple of pioneer cooking and still remain a Canadian delicacy today.
Of course, being the experimenter that I am, I felt the need to change the traditional up a bit for our annual Canada Day BBQ. Traditionally rather large in size, I decided to deconstruct the butter tart into a square, or bar if you will, for ease of eating and a more bite-sized treat. Don't faint when you read the ingredients list...pretend everything you see if healthy and good for you..and if that doesn't work, feel comfort in the fact that this recipe makes A LOT of bars (maybe 60 or so) so if you indulge in one or two it won't be so bad.
Happy Canada Day friends...I'll be back tomorrow with another yummy recipe from today!
Butter Tart Bars, my recipe
For the crust:
1 cup butter, cold and diced
1/4 cup icing sugar
3 cups flour, scooped and leveled
For the topping:
1 1/2 cups of butter, melted
4 eggs, well beaten
1/2 cup cream (half and half works great)
2 1/2 cups of brown sugar
1/2 cup corn syrup
2 tbsp vanilla
2 cups sultana raisins (or currents if you prefer)
1 cup walnuts or pecans (optional)
~ Pre-heat the oven to 350 degrees.
~ Combine the flour and icing sugar in a medium sized mixing bowl. Using a pastry cutter, or your fingers, work in the butter until you are left with a mealy consistency.
~ Press the mixture into a parchment-lined half sheet baking pan, and be sure to make it as even as possible. Bake for 15 minutes.
~ While the crust is baking, melt the butter in a large pot over medium-high heat. Turn off the heat and whisk in the sugar, corn syrup, cream, eggs and vanilla. Whisk quickly to avoid cooking the eggs.
~ Add the flour and stir with a wooden spoon until well combined. Add the raisins and stir until incorporated.
~ When the crust has finished baking, remove from the oven and top with the sugar/butter mixture.
~ Return to the oven and baked for an additional 20 minutes or until the top is bubbling and set.
~ Allow to cool for a few hours, or alternatively place in the fridge to cool.
~ Using the parchment, lift the squares off of the baking sheet and cut into 2x2 inch bars.
~ Place in the freezer until ready to serve. This will allow the bars to set more thorougly and they taste delicious served cold.
~ Enjoy!
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