Butter Tart Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
4 tablespoons powdered sugar
02 -
2 cups plain flour
03 -
1 to 2 tablespoons ice water, if you need it
04 -
1 cup butter, unsalted and super cold, chopped up
→ Filling
05 -
3/4 cup raisins (optional)
06 -
4 big eggs
07 -
1/2 cup butter, melt it first
08 -
1 tablespoon vanilla
09 -
3 cups gently packed brown sugar
10 -
1 to 2 tablespoons plain white vinegar
# How to Make It:
01 -
Slice into little squares. Enjoy them cold or let them come to room temp first.
02 -
Let your pan hang out till it’s not hot anymore. Pop it in the fridge for a few hours so everything firms up.
03 -
Spread your filling over the baked bottom layer. Bake it again for another 25-30 minutes. It’s done once it’s mostly firm but a bit wobbly in the middle.
04 -
Stir melted butter and brown sugar in a medium bowl. Crack the eggs in one after the other, mixing each time. Add vanilla and vinegar. If you’re using raisins, mix them in now.
05 -
Squash the crust into your lined pan so it’s even. Bake it for about 10 minutes, pull it out, and let it cool a bit.
06 -
Drop those cold butter cubes into your flour mix and work them in with your fingers or a fork until it looks crumbly. If it feels dry, drizzle in some cold water, just a little at a time.
07 -
Mix up the flour and powdered sugar really well in a big bowl.
08 -
Turn your oven on at 350 F (175 C) and give it a few minutes to get hot.
09 -
Lay parchment paper in a 9x13 pan and spray it so nothing sticks.
# Additional Tips:
01 -
Let the melted butter cool down before you add it to the eggs, so you don't accidentally scramble them.
02 -
Swap raisins for nuts if you want some crunch, or toss in both for extra flavor.
03 -
Leftovers? Keep squares in a sealed container on the counter for up to 3 days, or stick them in the fridge to keep them longer.