Description
These Butter Tart Squares deliver all the gooey, caramelized sweetness of traditional butter tarts in an easy-to-make bar form. With a buttery shortbread crust and a rich filling, these squares are perfect for a dessert platter or a sweet snack with coffee or tea.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cubed
For the Filling:
- 2 large eggs
- 1 cup packed brown sugar
- 1/4 cup melted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup raisins or chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, mix together the flour and granulated sugar. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10–12 minutes, or until lightly golden.
- Prepare the filling: In a separate bowl, whisk together the eggs, brown sugar, melted butter, flour, vinegar, and vanilla extract until smooth. Fold in the raisins or walnuts if desired.
- Pour the filling over the pre-baked crust, spreading it evenly.
- Bake for 25–30 minutes, or until the filling is set and golden brown. The center should still have a slight jiggle.
- Cool completely in the pan before cutting into squares. Use the parchment overhang to lift the squares out easily.
- Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- Add-Ins: Customize the filling with your favorite additions like pecans, chopped nuts, or chocolate chips.
- Vinegar: The vinegar balances the sweetness and enhances the caramel flavor. It won’t leave a noticeable taste.
- Cutting Tip: For clean slices, chill the bars for 15–20 minutes before cutting.