Butter Tart Squares
Butter Tart Squares
Ingredients
For the Shortbread Base
- 1 cup butter, softened
- 1/2 cup icing sugar
- 2 1/4 cups all-purpose flour
For the Butter Tart Filling
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 cup corn syrup
- 2 teaspoons white vinegar
- 1/2 cup raisins, pecans, or walnuts, optional, chopped if nuts
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing the paper to overhang on the sides to create handles for easy removal later.
⏱️ 5 min•🌡️ 350
- 2
In the bowl of a stand mixer fitted with a paddle attachment, add the 1 cup of softened butter for the shortbread base. Mix on medium speed for about 1 minute until creamy.
⏱️ 2 min
- 3
Add the 1/2 cup of icing sugar and 2 1/4 cups of all-purpose flour to the butter. Continue mixing on low speed until a crumbly dough forms. Do not overmix; the dough should just come together.
⏱️ 3 min
- 4
Press the shortbread dough "imperfectly and unevenly" into the prepared 9x13 inch pan, covering the bottom evenly. This creates a rustic, delicious base.
⏱️ 3 min
- 5
Using the same mixer bowl (no need to clean), add the 1/2 cup of softened butter for the filling. Add the 1 cup of brown sugar and 2 tablespoons of all-purpose flour. Switch to a whisk attachment and mix on medium speed until well combined and fluffy, about 2-3 minutes.
⏱️ 4 min
- 6
Add the 4 eggs and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Pour in the 3/4 cup of corn syrup and mix again on low speed until fully incorporated.
⏱️ 1 min
- 8
Finally, add the 2 teaspoons of white vinegar to the filling mixture. Give it one last thorough mix until smooth.
⏱️ 1 min
- 9
If desired, stir in any optional mix-ins such as raisins, pecans, or walnuts into the filling.
⏱️ 1 min
- 10
Carefully pour the prepared liquid filling evenly over the shortbread base in the pan.
⏱️ 1 min
- 11
Bake in the preheated oven for approximately 30 to 35 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The chef's batch baked for 37 minutes.
⏱️ 35 min•🌡️ 350
- 12
Remove the pan from the oven and allow the squares to cool completely on a wire rack. This is crucial for the filling to set properly. This can take 1 hour or more.
⏱️ 60 min
- 13
Once completely cooled and set, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and cut into individual squares. Enjoy the classic Canadian treat!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Tart Squares
Ingredients
For the Shortbread Base
- 1 cup butter, softened
- 1/2 cup icing sugar
- 2 1/4 cups all-purpose flour
For the Butter Tart Filling
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 cup corn syrup
- 2 teaspoons white vinegar
- 1/2 cup raisins, pecans, or walnuts, optional, chopped if nuts
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing the paper to overhang on the sides to create handles for easy removal later.
⏱️ 5 min•🌡️ 350 - 2
In the bowl of a stand mixer fitted with a paddle attachment, add the 1 cup of softened butter for the shortbread base. Mix on medium speed for about 1 minute until creamy.
⏱️ 2 min - 3
Add the 1/2 cup of icing sugar and 2 1/4 cups of all-purpose flour to the butter. Continue mixing on low speed until a crumbly dough forms. Do not overmix; the dough should just come together.
⏱️ 3 min - 4
Press the shortbread dough "imperfectly and unevenly" into the prepared 9x13 inch pan, covering the bottom evenly. This creates a rustic, delicious base.
⏱️ 3 min - 5
Using the same mixer bowl (no need to clean), add the 1/2 cup of softened butter for the filling. Add the 1 cup of brown sugar and 2 tablespoons of all-purpose flour. Switch to a whisk attachment and mix on medium speed until well combined and fluffy, about 2-3 minutes.
⏱️ 4 min - 6
Add the 4 eggs and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Pour in the 3/4 cup of corn syrup and mix again on low speed until fully incorporated.
⏱️ 1 min - 8
Finally, add the 2 teaspoons of white vinegar to the filling mixture. Give it one last thorough mix until smooth.
⏱️ 1 min - 9
If desired, stir in any optional mix-ins such as raisins, pecans, or walnuts into the filling.
⏱️ 1 min - 10
Carefully pour the prepared liquid filling evenly over the shortbread base in the pan.
⏱️ 1 min - 11
Bake in the preheated oven for approximately 30 to 35 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The chef's batch baked for 37 minutes.
⏱️ 35 min•🌡️ 350 - 12
Remove the pan from the oven and allow the squares to cool completely on a wire rack. This is crucial for the filling to set properly. This can take 1 hour or more.
⏱️ 60 min - 13
Once completely cooled and set, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and cut into individual squares. Enjoy the classic Canadian treat!
⏱️ 5 min