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Butter Tart Squares

Decadent Butter Tart Squares That You'll Crave Again and Again

These Butter Tart Squares are a delicious blend of buttery, crumbly goodness with a rich, caramelized filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 16 squares
Course: Desserts
Cuisine: Canadian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ¼ cups all-purpose flour Consider gluten-free blend if needed
  • ¼ cup granulated sugar
  • ½ cup cold unsalted butter Do not use margarine
  • a pinch salt Enhances flavor
For the Filling
  • 1 cup brown sugar Adds caramel flavor
  • 2 large eggs Binding agent
  • 1 teaspoon pure vanilla extract Use pure for best flavor
  • a pinch salt Balances sweetness
Optional Add-Ins
  • ½ cup nuts (e.g., pecans) For texture
  • ½ cup dark chocolate chips For gooey decadence
  • ½ cup dried fruit e.g., raisins or cranberries

Equipment

  • mixing bowl
  • Whisk
  • 8x8-inch Baking Dish
  • Pastry Cutter

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter.
  2. In a large bowl, mix together flour, sugar, and salt. Cut in cold butter until crumbly. Press into the baking dish and pre-bake for 15 minutes.
  3. In another bowl, whisk together brown sugar, eggs, vanilla, and salt until smooth. Pour over the crust.
  4. Bake for 25 to 30 minutes until the filling is set but still jiggles slightly in the center.
  5. Allow to cool for at least 1 hour, then slice into squares. Optionally chill for cleaner cuts.
  6. Serve at room temperature or warm slightly in the microwave before enjoying.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Use parchment paper between layers when freezing.

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