Butter Tart Shortbread Bars Recipes

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BUTTER TART SHORTBREAD BARS



Butter Tart Shortbread Bars image

Butter tart filling over a shortbread crust. Yum!

Provided by BISSETTA

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 1h40m

Yield 16

Number Of Ingredients 9

⅞ cup butter, softened, or as needed
¼ cup confectioners' sugar
2 cups all-purpose flour
¼ teaspoon salt
2 eggs
1 cup brown sugar
3 tablespoons butter, melted
1 tablespoon vanilla extract
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan.
  • Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on.
  • Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins.
  • Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 31 g, Cholesterol 55.7 mg, Fat 13 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 8 g, Sodium 136.7 mg, Sugar 18.1 g

BUTTER TART SQUARES



Butter Tart Squares image

The Junior League of Toronto called this recipe "a 'no fuss' treat for butter tart lovers." Canadian butter tarts are gooey, sugary delights enjoyed year-round. For these squares, rather than make individual pastry shells, you simply pour the butter tart filling over a shortbread base. Once baked, it can be cut into squares like a bar cookie.

Provided by Sara Bonisteel

Categories     cookies and bars, pies and tarts

Time 45m

Yield 25 squares

Number Of Ingredients 11

1 1/4 cup/159 grams all-purpose flour
1/4 cup/55 grams packed brown sugar, light or dark
Pinch of fine sea salt
1/2 cup/113 grams cold unsalted butter, cubed
1/3 cup/76 grams unsalted butter, softened
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 cup/72 grams raisins, roughly chopped (optional)
1 cup/220 grams packed brown sugar, light or dark
1 large egg, beaten
1 tablespoon all-purpose flour

Steps:

  • Heat oven to 350 degrees F (180 degrees C). Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 9-inch (23-centimeter) square pan and bake for 15 minutes.
  • As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust.
  • Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 1 3/4 inch (4.5 centimeters).

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 19 milligrams, Sugar 11 grams, TransFat 0 grams

LEMON BARS WITH BROWN-BUTTER SHORTBREAD CRUST



Lemon Bars with Brown-Butter Shortbread Crust image

Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
Pinch of salt
Confectioners' sugar, for dusting (optional)
6 large eggs
1 large egg yolk
Pinch of salt
1/2 cup all-purpose flour
2 1/4 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
Zest of 1 small lemon, finely grated

Steps:

  • Butter a 9-by-13-inch baking pan; line baking pan with parchment paper, leaving a 3-inch overhang on all sides.
  • Make the crust: In a small saucepan, melt butter over medium-high heat until barely browned in color. Remove pan from heat and pour butter into the bowl of an electric mixer, leaving any burned sediment behind. Transfer butter to refrigerator until solidified. When solidified, remove from refrigerator and let soften slightly.
  • Transfer bowl to electric mixer fitted with the paddle attachment; beat until butter is smooth. Sift flour, confectioners' sugar, and salt into bowl; mix on low speed until combined.
  • Transfer dough to prepared pan and press evenly into bottom of the pan using the back of a measuring cup; it should be about 1/4 inch thick. Transfer to refrigerator; chill until firm, about 30 minutes.
  • Preheat oven to 350 degrees.
  • Transfer baking pan to oven and bake until crust is golden brown, about 20 minutes. If crust appears to be browning unevenly, rotate pan.
  • Make the filling: Meanwhile, whisk together eggs, egg yolks, and salt in a large bowl. In a separate bowl, whisk together flour and sugar. Add lemon juice and zest; whisk to dissolve granulated sugar. Add egg mixture to flour mixture and whisk until well combined.
  • When the crust is golden brown, pull out oven rack and evenly pour filling mixture directly over hot crust (if crust has finished baking before filling has been made, return crust to oven for a few minutes so that it is hot). If air bubbles appear on the surface, remove them using a kitchen torch held 4 to 5 inches from the surface, moving in a slow even motion. Reduce oven temperature to 300 degrees and bake until center is set, 30 to 40 minutes.
  • Remove baking pan from oven and transfer to a wire rack. Let lemon bars cool completely before covering and transferring to refrigerator until chilled.
  • Using a sharp knife dipped in hot water and wiped dry, cut lemon bars into twenty-four 2-inch squares and dust with confectioners' sugar just before serving, if desired.

RAISIN BUTTER TARTS IN SHORTBREAD CRUST



Raisin Butter Tarts in Shortbread Crust image

I was looking for a recipe for tarts to make for christmas that was easy and delicious. I couldn't find anything on line that worked for me in one recipe so I took a little bit from a couple of recipes and came up with this.

Provided by chef a la Sheena

Categories     Tarts

Time 1h55m

Yield 18 tarts, 16-18 serving(s)

Number Of Ingredients 12

1 cup raisins
1 cup brown sugar
3/4 cup water
2 tablespoons butter or 2 tablespoons margarine, melted
1 egg, beaten
1 teaspoon vanilla
1 cup butter
1/2 cup icing sugar
2 tablespoons cornstarch
2 cups flour
1 pinch baking soda
1 pinch salt

Steps:

  • mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
  • pre heat oven to 400°F.
  • roll out dough to desired thickness. I like 3/8 of an inch.
  • place in tart pan or greased muffin tin.
  • place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
  • spoon into tarts and bake for 20-25 minutes.

Nutrition Facts : Calories 274, Fat 13.5, SaturatedFat 8.3, Cholesterol 47.5, Sodium 117, Carbohydrate 37.2, Fiber 0.8, Sugar 22.4, Protein 2.4

TINY SHORTBREAD TARTS



Tiny Shortbread Tarts image

Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 4

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 can (21 ounces) raspberry, cherry or strawberry pie filling

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERSCOTCH SHORTBREAD BARS



Butterscotch Shortbread Bars image

Make and share this Butterscotch Shortbread Bars recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h

Yield 24 bars

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon baking powder
3/4 cup butter
1/3 cup sugar
1/3 cup packed brown sugar
1/3 cup light corn syrup
1 tablespoon water
1/4 teaspoon salt
1/2 cup coarsely chopped cashews
1/4 cup whipping cream
1 teaspoon vanilla

Steps:

  • Line a 9-inch square baking pan with foil, extending foil over edges of pan.
  • Butter foil; set pan aside.
  • In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
  • Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
  • In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
  • Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
  • Boil, uncovered, for 5 minutes, stirring often.
  • Remove pan from heat; stir in whipping cream and vanilla.
  • Spread butterscotch mixture evenly over baked crust.
  • Bake 12-15 minutes more or until most of the surface is bubbly.
  • Cool completely in pan on a wire rack.
  • Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
  • To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts : Calories 142.2, Fat 8.1, SaturatedFat 4.5, Cholesterol 18.6, Sodium 93, Carbohydrate 17.1, Fiber 0.3, Sugar 8.8, Protein 1.2

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