These butter tart squares are sweet and gooey with classic Canadian butter tart taste but are much easier to make with a shortbread crust and rich buttery brown sugar filling studded with raisins and pecans!Â
Â
A traditional butter tart is one of my favorite Canadian desserts and these butter tart squares have all the classic taste but in a simple bar dessert! A buttery, gooey filling similar to pecan pie sits atop a shortbread cookie crust and it’s the best, easy treat!Â
The filling may remind you of my pecan pie cookies and if you love those, you will love this bar dessert! I love to add raisins and pecans to mine, but you can leave them plain if you would like.Â
No matter if you include mix-ins or not, these butter tart bars are just as delicious as real butter tarts! They won’t last long so you may want to make a double batch and store some in the freezer for last minute guests.Â
Why I Love These Butter Tart Bars
- Easy to make: With a butter tart bar, you don’t have to worry about making a pie crust or forming homemade pastry into tart shells like with classic butter tarts.Â
- Crowd pleasing sweet treat: The buttery cookie base with the sweet filling is the perfect match in this Canadian treat!Â
Ingredients Needed
- Crust: All-purpose flour, granulated sugar and butter.
- Filling: Eggs, melted butter, brown sugar, flour, baking powder, vanilla
- Add-ins: While optional, I always include raisins and pecans in this simple recipe.
How to Make Butter Tart Squares
To start, make the buttery shortbread crust. In a medium bowl, combine the flour and sugar, add the butter and fix to form coarse crumbs.Â
Press the shortbread base into the prepared square pan and bake, cool for 10 minutes.
Next, in a medium bowl mix together the eggs and melted butter then add the sugar, flour, baking powder, vanilla and salt, whisk to combine then stir in the raisins and pecans.Â
Pour the filling over the cookie base and bake until the top springs back when lightly touched. Cool completely in the pan on a wire rack, then cut into squares.Â
Recipe Tips and Variations
- Vinegar: If you find this butter tarts square recipe too sweet you can add up to 2 Tablespoons of white vinegar to the filling. I skip adding vinegar and love to enjoy one with a strong cup of coffee instead!Â
- Dried fruit and nuts: Instead of raisins try currents or swap the pecans for walnuts. Toast your nuts for an even nuttier taste in this homemade butter tarts bar recipe!Â
- Line pan with parchment paper: I like to both line the pan with parchment paper and leave some overhanging the edges of the pan so they are easier to lift out of the pan when ready to slice.Â
- Cool before slicing: Cool your butter tart bars in the pan before attempting to slice them otherwise it will be a gooey mess! I try to wait at least 30 minutes, but 4 hours or longer is best.
What is a butter tart?
A butter tart is a classic Canadian treat made with a sweet gooey filling similar to pecan pie, but sweeter and gooier. It’s traditionally made with a homemade pastry crust that is formed into a pastry shell to hold the buttery filling. This recipe takes a shortcut and makes bars instead of tarts! It’s easier, portable and travels well for summer picnics!Â
Why is the filling runny?
While the filling in a butter tart square recipe should be gooey, if it is too runny it probably means it is underbaked or you skipped using two eggs in the filing which is crucial to holding the filling together.Â
More Canadian Desserts To Try
These butter tart squares are one of our favorite bar cookie recipes and I hope you enjoy them too! Enjoy.
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ½ cup butter
TOPPING
- 2 large eggs (lightly beaten)
- 2 tablespoons butter melted (cooled)
- 1 cup brown sugar (lightly packed)
- 2 tablespoons all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla
- 1 pinch salt
- ¾ cup raisins
- ½ cup coarsely chopped pecans
-
Pre- heat oven to 350F/180C. Line a 9 inch square pan with parchment paper.
-
In a medium bowl combine the flour and sugar, add the butter and fix to form course crumbs. Press into the prepared pan and bake for 15 minutes, let cool 10 minutes.
TOPPING
-
In a small bowl add the raisins and cover with boiling water, let sit 15 minutes, drain well, towel dry.
-
In a medium bowl mix together the eggs and butter, add the sugar, flour, baking powder, vanilla and salt, whisk to combine, stir in the raisins and pecans. Pour over the base and bake for 20-25 minutes or until the top springs back when lightly touched. Let cool in the pan on a wire rack, then cut into squares. For easier cutting chill for 20 minutes. Enjoy!
Instead of soaking the raisins in boiling water you could use orange juice or even rum.
How to store butter tart squares?
Butter tart squares can be stored in an airtight container at room temperature for up to 5 days. If your container is smaller, add a layer of parchment paper between layers to prevent sticking.
You can also store them in the fridge if you like them cold! I find that most people have a strong preference for how they like them!Â
How to freeze butter tart bars?
Cool completely then slice into squares. If you would like to prevent freezer burn, wrap each square individually in plastic wrap and store in a freezer safe bag or container for 1-2 months. You can enjoy them straight out of the freezer or thaw them for 20-30 minutes then serve.Â
Calories: 210kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 74mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 256IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 1mg