Description
Butter Tart Squares are a delicious twist on the classic Canadian butter tart, made easy to serve and share in a convenient square form. Featuring a buttery flaky crust topped with a rich, gooey filling studded with plump raisins and crunchy pecans, these squares are perfectly sweet and satisfyingly textured. They make an ideal dessert or snack for gatherings and can be enjoyed warm or chilled.
Ingredients
Crust
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ½ cup butter
Topping
- 2 large eggs (lightly beaten)
- 2 tablespoons butter (melted and cooled)
- 1 cup brown sugar (lightly packed)
- 2 tablespoons all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla paste
- 1 pinch salt
- ¾ cup raisins
- ½ cup coarsely chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a 9-inch square pan with parchment paper, allowing some overhang for easy removal of the bars after baking.
- Prepare the Crust: In a medium bowl, combine 1 cup all-purpose flour and ¼ cup granulated sugar. Add ½ cup butter and mix or blend until the mixture forms coarse crumbs. Press this mixture evenly into the prepared pan. Bake the crust for 15 minutes, then remove from oven and let it cool for 10 minutes.
- Soften Raisins: Place ¾ cup raisins into a small bowl and cover them with boiling water. Let them soak for 15 minutes to plump up. Drain well and pat dry with a towel to remove excess moisture.
- Make the Topping: In a medium bowl, whisk together 2 large lightly beaten eggs and 2 tablespoons melted butter (cooled). Add 1 cup lightly packed brown sugar, 2 tablespoons all-purpose flour, ½ teaspoon baking powder, ½ teaspoon vanilla paste, and a pinch of salt. Whisk until smooth and combined. Fold in the drained raisins and ½ cup coarsely chopped pecans evenly.
- Assemble and Bake: Pour the topping mixture evenly over the cooled crust in the pan. Bake for 20–25 minutes until the top is set and springs back lightly when touched.
- Cool and Serve: Remove from oven and allow to cool in the pan on a wire rack. For easier cutting, chill the pan in the refrigerator for 20 minutes before slicing into 16 squares. Serve and enjoy your buttery, sweet butter tart squares!
Notes
- Soaking raisins in boiling water plumps them for a juicier texture in the filling.
- Chilling the bars before slicing helps achieve clean cuts without crumbling.
- You can substitute pecans with walnuts if preferred.
- For a nut-free version, simply omit the pecans.
- Ensure the melted butter added to the topping is cooled to avoid cooking the eggs prematurely.
