These Butter Tart Squares are so sweet and gooey — a shortbread crust makes these so easy and SO good! So much quicker than butter tarts.
Please tell me you’ve had a butter tart.
If you haven’t, American friends, I am truly, truly sympathetic. Luckily, I’m sharing this recipe with you today. And Butter Tart Squares are so much easier than butter tarts.
When I cook, and create new recipes for the blog, I really try to think outside the box. I try to come up with some things that I (and maybe you) have never seen before.
But every once in a while I think maybe the best place to start is with what I already know and love. Maybe those are the recipes you really want. Maybe those are even recipes that you’ve never seen before.
So I know the butter tart is a Canadian thing, but tell me some American bakeries have caught on. If not, now is your chance to experience something totally unreal.
It’s butter. And brown sugar.
And essentially, not much more. You need some eggs in there to hold everything together. And you need something to put it on.
I’ve been meaning to make actual butter tarts for the blog for a long time now, but the thought of making homemade pastry and forming tart shells is just overwhelming right now. So I texted my sister and asked her for a butter tart square recipe.
I was right in assuming she would have one. She texted me right back with a picture of her recipe card. And all of her notes on it. I think I even managed to interpret it correctly.
But some of her notes just didn’t work out for me, so I knew I definitely needed a place to document the version that worked for me. The funny thing is, I have this blog here.
So, please, if you’ve never had a butter tart, start with these squares. You won’t believe how easy they are.
Butter Tart Squares
- 1 cup unsalted butter cold, cubed
- 4 tbsp powdered icing sugar
- 2 cups all purpose flour
- 1/2 cup butter unsalted
- 3 cups brown sugar lightly packed
- 4 large eggs
- 2 tbsp white vinegar
- 1 tbsp vanilla
- optional: 3/4 cup raisins
- Line a small cookie sheet (or 9x13" pan if you want thicker squares, just adjust your baking time) with tin foil and spray lightly with non stick. Preheat oven to 350 degrees F.
- In a large bowl, cut butter into icing sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain. When you grab a handful and squeeze, you want it to hold together. If it falls apart right away, you might want a little more butter. If it's too sticky, a little more flour.
- Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.
- Meanwhile, prepare your filling in the same bowl.
- Melt butter in the microwave. Whisk in brown sugar. Whisk in eggs, vinegar and vanilla. Stir in raisins if using.
- Spread over crust and bake another 20-25 minutes until filling is set or almost set -- you don't want it too jiggly. Cool to room temperature before slicing. I like to refrigerate mine so for an hour or two so it comes out of the pan easier.