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.
- Total:
- Serves: 25 persons
Ingredients
- 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
Instructions
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 1 3/4 inch (4.5 centimeters).