These Maple Butter Tart Bars have gooey maple centers and makes about 16 squares.
- 1 1/4 cup Flour
- 1/3 cup Brown Sugar
- 1/2 cup Cold Butter, cut into small cubes.
- 2 tbsp Melted Butter
- 2 Eggs
- 3/4 cups Packed Brown Sugar
- 1/3 cup Maple Syrup preferably dark
- 2 tbsp All-purpose Flour
- 1 tsp Salt
- 1/2 tsp Baking Powder
- 1 tbsp cider vinegar
- 1/2 tsp Vanilla Extract
Preheat oven to 350 degrees.
In a medium sized bowl, mix the flour and sugar together. Using a pastry Using a pastry cutter or two knives, cut the butter until you have a fine crumbly mixture.
Press the rust mixture into the bottom of a 9-inch non-stick squar baking pan. Bake for 15 minutes in a preheated oven or until set and just starting to brown around the edges. Cool completely on a wire rack.
In a medium sized mixing bowl, whisk the melted butter and eggs until smooth; then add sugar, maple syrup, flour, baking powder, salt, vinegar and vanilla
Pour the filling over the cooled crust and return to the oven and bake 25-30 minutes, or until the filling is set. (It's okay if the middle is just slightly wobbly as it will firm up as it cools.)
Set the pan on a wire rack to cool to room temperature. Run a knife along the edges to loosen the filling and then transfer to the refrigerator to chill for at least an (1) hour before cutting into squares.
The filling is quite sticky, so make sure to use a non-stick pan and run a knife around the edges o loosen up the filing while it's still warm. Then chill thoroughly before slicing to allow the filling to set up and rinse your knife in hot water between cuts to keep the edges clean.