Butter Tart Squares
- Total Time
- 45 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cup/159 grams all-purpose flour
- ¼cup/55 grams packed brown sugar, light or dark
- Pinch of fine sea salt
- ½cup/113 grams cold unsalted butter, cubed
- ⅓cup/76 grams unsalted butter, softened
- 2tablespoons heavy cream
- 1teaspoon vanilla extract
- ½cup/72 grams raisins, roughly chopped (optional)
- 1cup/220 grams packed brown sugar, light or dark
- 1large egg, beaten
- 1tablespoon all-purpose flour
For the Crust
For the Filling
Nutritional analysis per serving (25 servings)
136 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 1 gram protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees F (180 degrees C). Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 9-inch (23-centimeter) square pan and bake for 15 minutes.
- Step 2
As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust.
- Step 3
Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 1¾ inch (4.5 centimeters).
Private Notes
Comments
I made the butter tarts in square form this afternoon for my film club's screening tonight. OUTRAGEOUSLY delicious, more than such a simple recipe deserves to be. However, my teeth hurt at the thought of adding raisins to all the sugar, so I substituted an equal amount (72g) of walnut pieces -- a perfect note of nutty crunch.
A super-easy and rich take on butter tarts. Be sure to add a very generous pinch of salt to the shortbread base (more like 1/4 tsp) or it will taste flat.
My Canadian Mother in Law used pecans, delicious!
Canadian butter tarts are raisons, sorry. The idea of squares is great, I don't have the patience my mother did to make light flaky pastry. However I think I would prefer a little less runny, next time I'll try a little more flour and egg. Still this recipe I would have loved when I was a child, sweet and gooey, thanks for posting it, takes me back.
We cut the sweetness with a dash of vinegar in the filling!
I added the raisins (golden ones, I chopped them) and they are actually invisible but add a subtle and welcome acidity. I didn't spray my pan because it didn't say to do so--I thought maybe it was like an angel-food cake where you're not supposed to? But of course the sticky part stuck to the pan, so grease your pan, people. Sweet, rich, and totally delicious.