Name: Butter Tart Squares Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Canadian
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 1/4 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1 cup brown sugar (light or dark); 2 tablespoons all-purpose flour; 4 large eggs; 2 teaspoons vanilla extract; 3/4 cup dark corn syrup; 2 tablespoons white vinegar; 1 cup raisins, currants, or chopped walnuts (optional; recommended: 1/2 cup currants and 1/2 cup chopped walnuts)

Ingredients

1 cup unsalted butter (softened)

1/2 cup powdered sugar

2 1/4 cups all-purpose flour

1/2 cup unsalted butter (softened)

1 cup brown sugar (light or dark)

2 tablespoons all-purpose flour

4 large eggs

2 teaspoons vanilla extract

3/4 cup dark corn syrup

2 tablespoons white vinegar

1 cup raisins, currants, or chopped walnuts (optional; I use 1/2 cup currants and 1/2 cup chopped walnuts)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper, leaving an overhang on the edges for easy removal.

Step 2: In a large bowl, beat 1 cup softened butter and powdered sugar together until fluffy. Stir in 2 1/4 cups flour until the mixture is thick, then press it evenly into the bottom of the prepared pan.

Step 3: Bake the crust for 15-20 minutes, or until it looks set and turns a pale golden color. Remove from the oven but keep the oven on.

Step 4: While the crust bakes, prepare the filling. Beat 1/2 cup softened butter, brown sugar, and 2 tablespoons flour until well combined.

Step 5: Add eggs and vanilla extract, beating thoroughly. Stir in dark corn syrup and white vinegar until the mixture is smooth.

Step 6: Fold in the optional raisins, currants, or walnuts, then pour the filling evenly over the partially baked crust.

Step 7: Bake for another 30-35 minutes, or until the top is set and does not jiggle when the pan is nudged.

Step 8: Remove from the oven and allow the bars to cool completely in the pan to set the filling.

Step 9: Once cool, use the parchment paper overhang to lift the bars from the pan and place them on a cutting board. Slice with a sharp knife, trimming edges if they are too crispy.

Tips & Variations

For a nut-free option, simply omit the raisins, currants, or walnuts from the filling.

Using parchment paper with an overhang makes removing the bars from the pan much easier and helps with clean slicing.

Dark corn syrup gives a richer flavor, but you can substitute with light corn syrup if preferred.

Allow the bars to cool completely before cutting to prevent the filling from oozing.

Storage

Store the butter tart squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. To serve, allow chilled bars to come to room temperature or warm gently in the microwave for a few seconds. These squares can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

FAQs

Can I make these butter tart squares gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum or add it separately to help maintain texture.

Why is white vinegar used in the filling?

White vinegar adds a slight tang that balances the sweetness and enhances the overall flavor of the butter tart filling without affecting the taste noticeably.