Butter Tart Squares
Submitted by bet121
Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.
YIELD
1 batchPREP
15 minCOOK
35 minREADY
2 hrsAll the sticky, caramelly joy of butter tarts, none of the fussy pastry crimping.
A simple shortbread base of butter, powdered sugar, and flour gets patted into a pan and par-baked, then topped with a gooey filling of brown sugar, melted butter, eggs, vanilla, and plump raisins.
The vinegar in the filling isn’t a typo. It cuts through the sweetness and gives the filling that signature butter tart tang that keeps you reaching for another square.
Bake until the center is just set, cool completely, and slice into squares.
Kitchen Tips
- Cool the squares completely before cutting; the filling needs time to set or it’ll ooze everywhere
- The filling should still have a slight jiggle in the center when you pull it from the oven
- Don’t skip the vinegar; it balances the sweetness and adds that authentic butter tart bite
- Swap raisins for pecans or walnuts if you’re in the “no raisins” camp
Ingredients
Directions
Cream butter and sugar. Blend in flour. Turn dough into ungreased 9 inchsquare pan and pat down. Bake 5 minutes.
Whisk all filling ingredients together until blended. Pour over base. Continue to bake 25 to 30 minutes or just until filling is set and doesn’t jiggle in centre. Cool completely, then cut in squares.
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