WARNING: These are dangerously good !
What ?? is a Butter Tart ? Lets call it a mild Canadian version of a Mince Tart, only better 😉 (ooohhhh I’m going to pay for that !)
I have never really liked the strong flavors of a Mince Tart, though they are growing on me with age and with more and more fabulous British bakers in my midst !
Being a current “pastry phobe” this is just a heavenly easy version of what should be a TART but is now a BAR with a shortbread base 🙂
Every year, in December, I invite friends and family that happen to be loyal customer of our little Soap Making operation over for Tea, Cake and shopping in the Savonnerie. (find the “soap” cake in the above pic)
This recipe has become a firm favorite at our annual Soap n’ Tea open house. I use proper organic currants that come from Crete that I buy from George (yes, he’s from Crete) at a local market. I suppose raisins could be used and probably have in this house, but a nice currant is …. well…. nice.
I added a bit of ground Tonka Beans in the base. Illegal to buy in the USA (a tad toxic maybe) but the fearless French sell and enjoy them and have survived thus far. Nothing like a bit of danger to make things taste even better 😉
All you need now is a cuppa tea 🙂
Butter Tart Bars
- 1 cup flour
- 2 Tablespoons brown sugar
- 1/2 cup (115g) butter
- 2 eggs, beaten
- 1 1/2 cups brown sugar
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup currants or raisins
Preheat oven to 350F / 175C and butter a square baking pan or glass dish.
In a medium bowl, combine flour and 2T brown sugar. Squidge in the butter with your fingers (or use a pastry cutter) until the mixture is crumbly. Press into the bottom of your pan with your fingers. Bake for 15 minutes.
In a large bowl, combine the eggs with the remaining brown sugar. Add the rest of the ingredients and mix well. Spread this evenly over the base and bake for 20 minutes more. Cool VERY WELL before cutting into squares.
Bon appetit !