February 11, 2011
Here’s a quick post about a quick and simple dessert: Pecan Butter Tart Bars. Butter tarts have to be among one of my favourite desserts, but I have a strong dislike for pastry-making and pastry-rolling. That’s what makes these perfect for me – just mix together a quick, buttery base, sprinkle with chopped pecans, and pour a sweet, gooey butter tart filling over everything.
I found these to be delicious. The crust was great – very butter-cookie like, and everything tastes better with pecans. The middle was the ideal gooeyness, but perhaps just a bit too sweet. I might be inclined to spike the filling with a little bourbon next time to even it out (or maybe that’s just an excuse to crack open the bourbon next time I’m baking these).
Pecan Butter Tart Bars
Adapted from La Cuisine d’Helene
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
3/4 cup chopped pecans
1/4 cup butter, softened
3/4 cup packed brown sugar
1/4 cup corn syrup
2 tsp vanilla
2 tbsp all-purpose flour
Line 9-inch square metal cake pan with parchment paper; set aside.
In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes.
Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and pour over base. Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack.
Cut into bars.