Buttertart Squares

A craving for something sweet…with brown sugar and vanilla and butter….sounds like butter tarts are on the horizon.

I do love butter tarts because I love all things made with brown sugar, but making pie crust isn’t one of my favourite things to do. It’s not that I won’t make pie crust but it is the one baking thing that intimidates me, so if I can avoid it, I definitely will do it!

Buttertart squares are a much easier version with all of the taste and way less work. The base is shortbread, which is my favourite cookie and all of the same ingredients in the filling – brown sugar, eggs, vanilla but no rolling of dough – my idea of a perfect quick sweet treat. Can it get any better?

 

 

single-butter-tart-square

 

The filling in this version is firm, not runny, due to the addition of a little flour in the filling which makes the squares easier to cut and store. No filling running all over the place.

This recipe has been one of my go to recipes for many years because it is simple and quick to put together.  You can add raisins , which I personally love in butter tarts or pecans if you prefer a nutty version – which is my husband’s favourite.

 

stacked-buttertart-squares

 

I hope you will enjoy this recipe and am quite sure  you will be having requests to add it to your favourites list too.

5.0 from 5 reviews
Buttertart Squares
 
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Prep time
Cook time
Total time
 
Serves: 24 squares
Ingredients
  • 2 cups all purpose flour
  • 4 tbsp icing sugar
  • ⅔ cups salted butter,room temp
  • 4 eggs
  • 2⅔ cup brown sugar
  • ½ cup salted butter, melted and cooled to room temp
  • 1 tbsp flour
  • 1 tbsp vinegar
  • 2 tsp vanilla
Instructions
  1. BASE
  2. Preheat oven to 350 degree F.
  3. Blend 2 cups of flour, icing sugar and ⅔ cup butter until crumbly.
  4. Press into a 9x13 pan lined with parchment paper.
  5. Bake for 15 min at 350.
  6. FILLING
  7. Whisk together all remaining ingredients until smooth. Pour evenly over baked crust and bake for another 25 minutes or just until golden.
  8. Let cool, before cutting so that filling has time to set.

 

This entry was posted in Bars.

21 comments

  3. Krista says:

    Turned out perfect! I added chopped walnuts and replaced The vanilla for Scotch. Gives it a nice butterscotch kick. Keeping this recipe ✨😊

    Reply
  4. michelle y perry says:

    have a question for you….is it 1/3 or 2/3 cups butter and is it 21/13 oe 22/3 cups brown suger. the printing is very small to read the recipe and can’t make iit out.

    Reply
  6. Heidi Figol says:

    I made this and it was soupy and didn’t set at all! I didn’t mis measure anything and followed the directions exactly 🤷‍♀️

    Reply
    • Tammy says:

      Hi Heidi
      I am so sorry your bars turned out soupy. I can only suggest that you add more flour to the topping, maybe up to 1/4 cup and ensure it is really incorporated in and not lumpy. Hope you try again.
      Tammy

      Reply
  8. Darlene says:

    Hello Tammy,
    I made your Butter Tart Squares this evening and they are delicious! The perfect recipe indeed. My husband and I both love them.
    I knew instantly when I saw the pic on Pinterest this was the recipe I was going to make. The crust ratio to gooey goop on the top is equal. So many recipes have far too much crust. It was rather loose but I just packed it down in the pan and it turned out wonderful. It holds the yummy gooey goop without falling apart. We also love that it is a good size recipe 9×13. They get gobbled up quickly in our home.
    Tammy I will only make your Butter Tart Squares recipe from now on, no need to look further. It is not often one is lucky enough to find a recipe that doesn’t need tweaking.
    Thank you so much for sharing your excellent recipe.
    Darlene
    Nova Scotia

    Reply
    • Tammy says:

      Hi Jeanie, yes I have added raisins. I usually soak about 1/2 cup of raisins in boiling water for about 5 minutes, then drain and add to the filling. I personally love them with raisins. If adding pecans I would suggest 1/2 cup chopped as well.
      Enjoy!

      Reply

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