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.
Butter Tart Squares
written by Ashley Fehr
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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terry says
for the first time, I tried this recipe figuring that it would be easier than making my regular butter tarts. the recipe is quite easy and everything looked fine. . I don’t know what I did wrong? I cooked the base an extra 5 min, then cooked the rest accordingly, even an extra 5 min again. let it cool off and after 3 hrs…I decided to cut the squares and everything was gooey and the base wasn’t cooked.
I’ve done a lot of baking but this was the first time something didn’t come out right. Please help and let me know what I did wrong.
Ashley Fehr says
Hi Terry — I’m sorry to hear that! The base will not brown, it will be pale but it should have some crunch to it. With the filling, I don’t think 3 hours is likely enough before slicing. I would make sure that the bars are refrigerated until well chilled, and not just rest at room temperature. I hope you’ll give them another try!
Nadine Pereira says
Hello! I’m looking forward to making these this week. I was wondering what size cookie sheet you use instead of the 9×13 pan.
Thanks!
Nadine
Ashley Fehr says
About 10″ by 15″. If you like the thickness is the photos above, you may want to use a 9×13″ pan 🙂
Heather assaf says
I am wondering if I can make ahead and freeze?
Ashley Fehr says
Yes, they freezer perfectly!
Jane says
I was looking for something that made a rather large batch so I could freeze it for those hot days I don’t want the oven on but need something sweet. I’ve made butter tarts before but for some reason it never occurred to me to make them in a bar form. I made them on a cookie sheet as recommended and they did turn out a lot thinner than I hoped for. Next time I’ll use a 9 x 13 pan instead. I am curious though as to why you suggested not to use parchment paper. It was all I had in the house (no foil) and it worked like a charm, as it always does! Despite the fact they are thinner the taste is amazing so I’m going to have to show great restraint in not snacking on them more than necessary lol.
Ashley Fehr says
You can definitely use parchment instead! This is a pretty old recipe and I used to use foil a lot more than I do now. Now I primarily use parchment as well.
Paula Campos says
Do you cool the crust after baking before putting the filling on top?
Ashley Fehr says
No, not necessarily! You could though.
Vanessa says
Thanks for sharing! Does it keep well?
Ashley Fehr says
They do keep well and are great frozen!
Suzanne says
This looks so good! What a yummy comfort food to whip up!
Ashley Fehr says
Thanks Suzanne!
Judy says
The filling went underneath my crust,
Michelle Campeau says
I have NEVER tasted a butter tart square this good! The crust is flaky and buttery, and the filling is not too sweet. They may not make it to Christmas!
susan armstrong says
Absolutely delicious! I used a 9×13 pan and had to use an extra 1/4 cup butter to get the base to hold together.
Ashley Fehr says
I’m so glad Susan! Thanks for that tip!
Tarah says
This is my go to bar. It is no fail scrumptious , always
requested and most of all easy . I vary with nuts and
raisins. Ii am now going to make it with raisins. I
also use the bottom for other squares.
Ashley Fehr says
It makes me so happy to hear that!
Nicole says
These are sooooo delicious! Followed the recipe and they came out perfect! Just like the picture. Made them again substituting 1/4 Cup Maple syrup for some of the sugar just to see what would happen. Made them a tad more Canadian haha! Think I prefer just that hint of maple. Suck a good recipe! Thank you! This is now one of my staple treats.
Ashley Fehr says
Oh I love the maple syrup idea! Thanks for sharing!
Elizabeth Kelley says
To be REALLY CAnadian, you must add raisins! The great CAnadian debate – lol!
Lise Gray says
i love butter tarts!!!! but this recipe is different and very easy…. and definately! to to be a real Canadian you MUST have the Raisins in them!!!!!
Ashley Fehr says
Well….. that’s a hot topic among Canadians 😉 One that everyone disagrees on!
Tarah says
I luv maple flavour going to try a touch of maple syrup. Thank you.
Tarah ?
Courtney says
I made these before and they were a hit! Love the maple syrup idea! I’m going to try that today!
Ashley Fehr says
Thanks Courtney! I’m so happy you enjoyed them!
Leandra Crow says
I want to make these but do them on a large sheet cake. I am debating on doubling or needing to triple to have the correct amount. Any thoughts?
Ashley Fehr says
This recipe makes a pretty large pan already, so it would depend on how large your pan is in comparison. I’ve never made a larger batch than the recipe calls for so I can’t say for sure what size of pan you would need.
T says
I only have salted butter, do you think it would still turn out ok? 🙁 thanks!!
Ashley Fehr says
It will turn out okay, but you will notice the salt. If you like your sweets a little salty then I think it will be fine 🙂 They are pretty sweet to begin with!
Salina says
Did you use salted or unsalted butter?
Salina says
Never mind my last comment
Heather says
Yummmmmm!!!!! These were so decadently delicious I’ll defin be making them again! Thank you for posting this recipe!!!
Notes: I added 1 cup of chopped pecans and 1/2 tsp salt to the topping layer and they were amazing! Also, I didn’t have white vinegar – used apple cider vinegar and it worked just fine!
Ashley Fehr says
I’m so glad to hear you liked them! Love the idea of adding pecans!
Stef says
Help! I already started baking and realized I don’t have white vinegar, only apple cider vinegar! What if I leave it out? Do you think it will make a huge difference??
Steph says
I’ve made them before without the vinegar, it does work fine just a little on the sweet side….I think the vinegar is meant to add a little tartness
Ashley Fehr says
It will still work yes, or you can use apple cider vinegar!
Summer says
Hello! I’ll be making these a couple days ahead of time. What is the best way to store them?
Ashley Fehr says
They can easily be frozen or refrigerated!
Taylor says
Just wondering, all I have on hand is unsalted butter, should I add any salt or will they turn out fine without It? Thanks!
Ashley Fehr says
They will turn out fine, but if you like a bit of salt to cut the sweet then you could definitely add a pinch 🙂
HB says
These are delicious! I made half the amount and used an 8×8 Pyrex dish…baked the crust for 15 mins and the filling for 40-45 mins and it was perfect. My oven isn’t great so I always have to bake things for longer than what the recipe recommends. Also, I was too lazy to cut in the butter by hand so I pulsed the crust ingredients in my food processor…super easy and worked just as well. Thanks for sharing this recipe!
Barb says
So I think I made the mistake by assuming the brown sugar is supposed to be packed? Without adding the eggs until after, my filling was no where near liquidy. So I will try salvaging the dessert and figure it out.
Nancy says
Is the brown sugar supposed to be packed?? Never saw the answer anyplace.
Ashley Fehr says
lightly packed
Ashley Fehr says
Love the food processor tip! Such a great timesaver!
Laura says
I agree. The time recommended in recipe was not long enough for me either. Minimum 15 min for crust and 40 at least for filling. Then excellent!
Klsy says
oh, I wish that was so for me. I baked mine for only 20 minutes and I burnt it. the horror!!!
but thats what I get for using a mini oven. I haven’t figured out how to modify recipes to work for my toaster oven.
Leta says
These are absolutely amazing! So easy and so tasty. The shortbread crust makes them go from great to amazing. I used toasted pecans in place of the raisins. I’ve made this recipe twice and they both were devoured. I made them once with all purpose flour and once with Gluten free 1-1 flour and I couldn’t tell the difference; both delicious. Wondering if it’s possible to lower the amount of sugar in this recipe without losing the texture?
Ashley Fehr says
Love the idea of adding pecans! I probably wouldn’t reduce the sugar (I know it’s a lot!) as I think it would mess with the filling too much.
Leta says
That is my concern as well. Thank you for getting back to me. Merry Christmas 🙂
Allia says
I’m new to the Gluten free recipe thing… My sister in law is Gluten free and I was wondering if you could share how I could make this as a gluten free gift for Christmas!?
Leta says
I made them with Bob’s Red Mill 1:1 baking flour. It’s gluten and dairy free. I can’t taste the difference between these and regular all purpose flour. They’re both amazing.
Ashley Fehr says
So good to hear!
Andrea says
These are SERIOUSLY amazing!! I made a pan today and had to stick them in the freezer to stop eating them! Ill be making another pan tonight to give away as a gift 🙂 thank you!
Ashley Fehr says
SO glad you like them! The problem is they’re just as good out of the freezer! Lol
Jenifer says
If I were to use this filling & make tarts, how long should I cook them for?
Wes Chambers says
i have been making butter tarts for years, and like it better when the raisins are soaked in hot water for 10 minutes, then sprinkled into each tart in an even layer, then pour the filling on top. i think the same would work just as well for butter tart squares!!
Ashley Fehr says
Great tip!