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Butter Tart Squares

Butter Tart Squares

These squares offer a simplified way to enjoy the gooey caramelized flavors of traditional Canadian butter tarts with a tender shortbread base.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all purpose flour for the crust
  • ¼ cup granulated sugar for the crust
  • ½ cup softened unsalted butter for the crust
  • 1 and ½ cups packed brown sugar for the filling
  • 2 large eggs for the filling
  • 2 tablespoons all purpose flour for the filling
  • ½ teaspoon baking powder for the filling
  • ¼ teaspoon salt for the filling
  • 1 teaspoon vanilla extract for the filling
  • ¾ cup raisins
  • ½ cup chopped walnuts or pecans

Equipment

  • 9x9 inch baking pan
  • Mixing Bowls
  • Electric mixer
  • Measuring Cups and Spoons
  • Offset spatula or spoon
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper while leaving some overhang on the sides.
  2. Combine the flour and sugar in a mixing bowl and cut in the softened butter until the mixture looks like coarse crumbs.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the base.
  4. Bake the crust for 12 to 15 minutes until it is lightly golden and then set it aside to cool for a few minutes.
  5. Whisk the brown sugar eggs flour baking powder salt and vanilla together in a separate bowl until the mixture is smooth.
  6. Stir in the raisins and chopped nuts into the filling mixture if you are choosing to use them.
  7. Pour the prepared filling evenly over the pre-baked crust and spread it out to the edges.
  8. Bake for another 25 to 30 minutes until the filling is set around the edges but still slightly soft in the middle.
  9. Allow the pan to cool completely before using the parchment paper overhang to lift the bars out.
  10. Cut the slab into squares using a sharp knife for the best presentation.

Notes

Pull the squares from the oven while the center still has a slight jiggle to ensure you get that classic gooey butter tart texture.
Using parchment paper with an overhang is essential for lifting the sticky squares out of the pan without breaking them.
Soaking your raisins in warm water for about 10 minutes before adding them to the filling will make them extra plump and juicy.
To get perfectly clean edges when slicing you should chill the bars in the refrigerator before cutting them with a clean knife.
If you are using salted butter instead of unsalted simply reduce the added salt in the filling recipe by half to maintain balance.
Store these squares in an airtight container at room temperature for three days or in the refrigerator for up to one week.