There’s nothing more Canadian than butter tarts! They are a classic summer dessert and are made in many ways and varieties; like a thicker jelly-style filling or a runny gooey mess, with pecans, raisins or rich almost boozy-like filling! However you like it, there’s a butter tart out there for you!
I grew up with my grandma making the best butter tarts around. Light flaky pastry that fell apart in your hands, one bite and the runny, rich filling came spilling out. If you didn’t eat the butter tart quickly, the filling would leak out and slowly drip down your fingers. Messy but definitely worth it! Instead of making a mess, these butter tart squares are quick and easy to make, are more manageable, travel easily, and are a crowd pleaser just like the classic butter tart!
I wouldn’t be surprised if you had all of the ingredients for these squares in your pantry. It’s a simple recipe with simple ingredients. The main hero is the brown sugar which enhances the richness of the butter tart. You can use light or dark brown sugar, it will just depend on how rich you want them!
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Brown sugar
- Vanilla extract
- Pecans or raisins (optional)
How To Make Butter Tart Squares
Step 1 – In a food processor add flour, sugar and butter. Pulse until the mixture is crumbly (you can also cut the butter into the flour mixture using 2 knives or using a pastry cutter). Pour the butter mixture into your prepared pan. Using the palm of your hand or the bottom of a glass press the mixture evenly into the pan.
Step 2 – Bake for 10–13 minutes or until the edges are lightly golden brown. Meanwhile, in a large mixing bowl beat the eggs and brown sugar until well incorporated and light and fluffy. Next, add the melted butter, vinegar, flour and vanilla, mix well. Add pecans or raisins if desired and mix in with a spoon. Pour over base and continue to bake for another 20–25 minutes or until set.
Step 3 – Let cool and cut into squares.Print
Butter Tart Squares
These butter tart squares are made with a shortbread base and a gooey rich filling. Add nuts or raisins or leave them just plain. They taste just as delicious as the classic butter tart but without all the fuss. They travel well so you can pack them for picnics or backyard bbq’s.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: One 9” pan 1x
- Category: Dessert
- Cuisine: Canadian
- 1 1/3 cups all-purpose flour
- 2 Tablespoons sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 1/4 cups brown sugar, packed
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 Tablespoon vinegar
- 1 Tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup raisins – pecans – currants (optional)
- Preheat oven to 350˚F. Line a 9×9 baking pan with parchment paper and set aside.
- In a food processor add flour, sugar and butter. Pulse until the mixture is crumbly (you can also cut the butter into the flour mixture using 2 knives or using a pastry cutter).
- Pour the butter mixture into your prepared pan. Using the palm of your hand or the bottom of a glass, press the mixture evenly into the pan.
- Bake for 10-13 minutes or until the edges are lightly golden brown.
- Meanwhile, in a large mixing bowl beat the eggs and brown sugar until well incorporated and light and fluffy. Next, add the melted butter, vinegar, flour and vanilla, mix well. Add pecans or raisins if desired and mix in with a spoon.
- Pour filling over the base and continue to bake for another 20-25 minutes or until set.
- Let cool and cut into squares.
Store butter tart squares at room temperature in an airtight container for up to 5 days. Or freeze for up tp 2 months.
- Serving Size: 1 serving
- Calories: 126
- Sugar: 1.1g
- Sodium: 45mg
- Fat: 6.1g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15.1g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 30mg
Keywords: Butter Tarts, Squares, Bars, Dessert, Summer
Butter tart squares are very similar to butter tarts but are made with a shortbread crust instead of pastry and are made into bars or squares. The filling is rich and gooey just like butter tarts. They are simpler to make and to transport to picnics and backyard bbq’s.
You can use either type of brown sugar to make your butter tart filling. The darker the sugar the richer the filling will be.
Butter tart squares freeze well. Simply add your squares pre-cut into an airtight container and freeze for up to 2 months. Let squares come down to room temperature before serving.
The longer you bake your squares the thicker the filling and the crisper the crust will get. Since your shortbread is pre-baked the second bake time is mainly to set the filling. They are done when a slight crust develops on the top and when you jiggle the pan there isn’t any movement from the filling.
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