Butter Tart Squares
The Junior League of Toronto called this recipe “a ‘no fuss’ treat for butter tart lovers.” Canadian butter tarts are gooey, sugary delights enjoyed year-round. For these squares, rather than make individual pastry shells, you simply pour the butter tart filling over a shortbread base. Once baked, it can be cut into squares like a bar cookie.
- Serves: 25 persons
- 1 ¼cup/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
Step 1Heat 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 2As 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 3Return 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 1 3/4 inch (4.5 centimeters).