Butter Tart Bars (Print-Friendly Version)
# What You'll Need:
→ Crust
01 -
1 to 2 tablespoons ice water (add if you need it)
02 -
1 cup chilled unsalted butter, diced up
03 -
4 tablespoons powdered sugar
04 -
2 cups regular flour
→ Filling
05 -
3/4 cup raisins, toss in if you want
06 -
1 tablespoon plain vanilla
07 -
1 to 2 tablespoons white vinegar
08 -
4 large eggs
09 -
3 cups brown sugar, packed in gently
10 -
1/2 cup butter, fully melted
# Step-by-Step Directions:
01 -
Slice into square pieces. These taste great cold from the fridge or just leave them out for a bit before you dig in.
02 -
Let the bars hang out on the counter till they're not hot anymore. Stick the whole pan in the fridge to set and chill up.
03 -
Spread the filling carefully all over the baked base. Pop the pan back in the oven for about 25–30 minutes. You're good when it looks set with just a tiny wobble in the middle.
04 -
Pour melted butter (a little cooled off) into a medium bowl. Add brown sugar and stir till it's smooth. Beat in eggs, one by one, mixing each time. Drizzle in the vinegar and vanilla. Toss in raisins if you’re in the mood.
05 -
Push that dough into your lined baking pan nice and even. Bake it for 10 minutes in your hot oven, then pull it out and let it sit for a sec.
06 -
Drop in those cold butter chunks. Work them in using a fork or your hands till you see crumbly bits like little peas. If it's not sticking, splash in cold water, one spoon at a time.
07 -
Toss your flour and icing sugar together in a big bowl until it’s all mixed up.
08 -
Crank your oven up to 350°F, or 175°C, before you do anything else.
09 -
Line your 9x13 pan with parchment. Hit it with some nonstick spray for good luck.
# Helpful Notes:
01 -
Let your butter cool off a bit before mixing into the filling so your eggs won’t get weird.
02 -
Swap in some chopped nuts or add more raisins if you want more crunch and flavor.
03 -
Stick leftovers in an airtight container—they’ll stay good on your counter for a few days, or longer in the fridge.