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.
Updates to this Butter Tart Squares recipe:
This post, recipe and the images have been updated from November 2014 — five years later it was time!
I wanted to clarify which things I’ve adjusted from the original recipe to make it work even better, just in case you’ve been here and you’ve made them before:
- I added a tablespoon or two of water to the base — just enough so that it holds together when you squeeze it.
- I no longer recommend baking in a small cookie sheet — a 9×13″ baking pan will give you the best results and nice thick gooey layers!
- I no longer recommend lining the pan with tin foil (as I did often 5 years ago) — instead I recommend using parchment paper or nothing at all but a good layer of non stick spray. The problem with parchment is that the crust won’t hug the sides of the pan as tightly, which means a bit of the filling will drip down the edges. This is a not a real problem — but you will have some caramelized sugar along the sides. Don’t worry, it won’t leak all over the bottom under the crust.
- The vinegar, because some people have commented, is to cut through some of the sweetness and is a traditional ingredient in butter tart squares. If you prefer, or you’re worried about it, you can reduce to 1 tablespoon or omit, but I recommend enjoying with a strong cup of coffee.
How to store Butter Tart Squares:
- These Butter Tart Squares can be refrigerated for one week in an airtight container
- To store for a longer period, place in an airtight container or freezer bag, with wax paper or parchment in between the layers, and freeze for up to 3 months. They are delicious straight out of the freezer, or thaw at room temperature for 20-30 minutes.
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Ingredients
Crust
- 2 cups all purpose flour
- 4 tbsp powdered icing sugar
- 1 cup unsalted butter cold, cubed
- 1-2 tablespoons cold water optional
Filling
- 1/2 cup butter unsalted
- 3 cups brown sugar lightly packed
- 4 large eggs
- 2 tbsp white vinegar
- 1 tbsp vanilla
- optional: ¾ cup raisins
Instructions
- Line a 9×13" pan and line with parchment paper and spray with non stick spray. Preheat oven to 350 degrees F.
- In a large bowl, combine flour and powdered sugar.
- 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 doesn't hold together, add 1-2 tablespoons of water.
- Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.
- Meanwhile, prepare your filling. In a medium bowl, melt butter in the microwave.
- Whisk in brown sugar until smooth. Whisk in eggs, one at a time, then add the vinegar and vanilla. Stir in raisins if using.
- Pour over crust and bake another 25-30 minutes until filling is set or almost set — a slight jiggle is fine but you don't want a lot of movement. Cool to room temperature and refrigerate several hours before slicing.
Nutrition Information
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Jenn says
I forgot to bake the crust first I hope they turn out
Ashley Fehr says
Let me know how it goes!
Melody Morrow says
what is icing Sugar ? is it power Sugar ?!!!!
Ashley Fehr says
Yes, powdered sugar!
Amy says
These look amazing! Can they be frozen at all?
Ashley Fehr says
Absolutely! I freeze the majority of my baking, otherwise I’d eat it ALL. LOl
Lori says
Hi, I’m planning to make these tomorrow and wondering what you mean by a ‘small’ cookie sheet? Approximate size? I have a few bar pans and a variety of cookie sheets – and what I would consider my small cookie sheet is smaller than 9×13. Thanks!
Ashley Fehr says
Hi Lori! Sorry that it’s unclear. My smallest cookie sheets are 10×15″. I hope that helps!
Josie says
Ah, just what I was wondering, too. Maybe you could edit your original post to reflect this info, including that it should be a rimmed pan (sometimes a 10×15 rimmed pan is called a jelly-roll pan, which might help people figure out what to use too).
sarcasmica says
My Canadian hubby is getting some tarts for his bday today, but will def try these bars! Also, a quick tip for the tarts; my MIL showed me how to make hers and she short cuts it with refrigerated pie dough. Hubby doesn’t know the difference! (and he’s really the only one in the fam who loves these super sweet gooey treats)
sarcasmica says
oh yea. .. and i looked over her recipe today and there is no vinegar, but there is a squeeze of lemon juice .. ?? Interesting
Ashley Fehr says
Interesting! Must be something about the acid.
Mary Dueded says
Would these store and send well overseas? Putting a care pkg together for my son.
Ashley Fehr says
They store well, but I always keep them in the refrigerator or freezer. If you’re looking for something that stores well at room temperature, I’d recommend my Brown Sugar Pecan Blondies — they travel great!
Ashley Fehr says
That is a great trick for saving time! Thanks!
Selina says
These were delicious. Not sure why there’s white vinegar in it though, I felt like I tasted it a little. Next time I think I’ll add coconut into the mixture 🙂
Ashley Fehr says
The vinegar is a traditional addition in a butter tart or butter tart square, though I’m not exactly sure the reasoning behind it. I can’t honestly say I’ve ever tasted it. Thanks Selina!
Casey says
Tried them today and they were way too sweet and rich for me.
Ashley Fehr says
If you’ve never had a butter tart, then you would probably find them very rich and sweet, yes. That is just how they are! Perfect in small pieces with a cup of coffee 🙂
Heather says
Being a proud Canadian, I’ve had many Butter tarts, and Butter tart squares in my life, and I found this recipe far too sweet, and I love sweet. So, I think I have to agree with Casey.
Ashley Fehr says
I find this really interesting. I checked the first several results in Google and found that most have a similar amount of sugar, which is 1 cup per dozen tarts or pieces (as Canadian Living and Food Network both have). 2 results had 1.5 cups per dozen, and one had 1 cup per 16 tarts. My guess is that they seem more sweet because there’s more filling and less pastry in each piece. I’d love to hear how much sugar you use per dozen servings to see if that’s why there seems to be a difference.
Nadia Frock says
I found this recipe a while back and it’s become one of my staples! My family hates when I make them because they can’t keep their fingers out of em. Thank you for such a great recipe!
Ashley Fehr says
I’m so glad to hear it Nadia! I’m happy your family enjoys them as much as mine 🙂
Rachel says
Great recipe! Have you ever tried adding a bit of maple syrup to them? I’m wondering if that would change the texture too much and make them runny? Thank you for sharing!!
Ashley Fehr says
I haven’t tried it — I bet it would be amazing if it worked! I would try to reduce the melted butter a bit and swap out for syrup, or if you swapped the vinegar for maple syrup?
Sandra Kuehn says
I love Butter Tarts had no idea it was a Canadian thing . I some times add Chopped Dates or Chopped Pecans I love your short bread crust it is so GOOD. Thank you for Sharing.
Ashley Fehr says
As Canadian as poutine! Haha. Thanks so much! Sometimes we add raisins but there are people who don’t like them so I often leave them out. Pecans and dates would be awesome!
Annemarie says
What is the size of a “small” cookie sheet?
Jaren (Diary of a Recipe Collector) says
Those look so fabulous! Mouth watering good! Thanks for linking to me!!
Doreen Krieger says
Hi I only have A 17×11 1/2 inch cookie sheet just wounding it this will work and it so do I have to adjust the ingredients and cooking time.
Dorothy Dunton says
Hi Ashley! I love shortbread! The filling looks similar to one I use for pecan pie. I am not fond of raisins so I would sub in chopped pecans. I will probably have to hide these from myself – especially at night. I tend to wake up during the night and go “snack shopping” when I have something this delicious around! I don’t know if bakeries here make them because I never go to bakeries – I prefer to make all our sweet treats and these are on my list! 🙂
Ashley says
Haha, I’m a big snacker too! It is very similar to a pecanless pecan pie filling! Haha. They’re a classic here 🙂
Anne Jones says
Made these first time Wednesday Shared them with my friends at afternoon tea and now everyone wants the recipe They are simple to make and delicious A winning combination and now on the Australian baking list as well as the Canadian
Ashley says
I’m so glad! They’re a favorite around here too!
Crystal says
Being Canadian I never knew people had not heard of butter tarts! I am awful with pastry , but your recipe is awesome , I am making some more this afternoon as requested by my little boy. Thanks for the recipe
Ashley says
I love making these over the tarts — so easy! Thanks Crystal!
Cristina says
Thank you so much for sharing this recipe. I made it for my son’s birthday and they were honestly the best butter tart bar recipe I have tried. It was a huge hit.
Ashley says
I’m so happy to hear that! Thanks for coming back and leaving a comment!
Cristina says
Thank you so much for sharing this recipe. I made it for my son’s birthday and they were honestly the best butter tart bar recipe I have tried. It was a huge hit. 🙂
Philly says
Pretty sure I made a huuuge mess lol! I think my topping was too wet and it spread over a little… But I’m just about to take it out of the van a d it smells good!!
Philly says
Oven and it smells good… Autocorrect
Ashley says
The filling is pretty thin before baking. I hope it works out for you!
Debra says
What is “icing sugar”?? Is that confectioners sugar?
Ashley says
Yep — same thing!
Judy says
Hi there,
just made the butter tart square and realized I forgot the vinegar…Is it still going to work??
Ashley says
I’ve never left out the vinegar, but I think it should work. The eggs will still set the filling and it shouldn’t change the flavor too much.
Michelle says
Oh. My.
I think I’m going to add these to the dessert table at my holiday party next weekend. How far ahead do you think they can be made (under cover of darkness and hidden from the Menfolk is a double-secret location)…?
Ashley says
I know we’ve frozen them for a long time before! I think they could probay be frozen up to a couple months 🙂
Jacquee @ I Sugar Coat It! says
The first time I had a butter tart, I had to pick all the raisins out prior to my first bite.So. Worth. It!
Ashley says
Jacquee, I totally love raisins. But I know a LOT of people don’t, so I left them out of mine (though I guess I put them in the recipe as optional)!