Pecan Butter Tart Bars
These offer all the pleasures of butter tarts but with less fiddling with the pastry.
Servings: 36
Ingredients:
Photo: Pecan Butter Tart Bars
| Nutritional Info | |
| Per bar: about | - |
| cal | 98 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | trace |
| chol | 22 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| folate | 3% |
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1/4 cup (50 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) corn syrup
2 eggs
2 tsp (10 mL) vanilla
2 tbsp (25 mL) all-purpose flour
Pinch salt
Base:
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) packed brown sugar
1/2 cup (125 mL) cold butter, cubed
3/4 cup (175 mL) chopped pecans
Preparation:
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
Base: 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 sa< pour over base. Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.) Cut into bars.
Additional Information
Source
Holiday Best: 2005
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