Butter Tart Squares with Gooey Brown Sugar Filling Recipe
Butter Tart Squares are a simplified and delicious spin on the classic butter tart, featuring a buttery shortbread crust and a rich, gooey brown sugar filling. You can customize these squares by adding raisins, currants, or chopped walnuts, or enjoy them plain. This recipe is quicker and easier than traditional butter tarts, perfect for satisfying your sweet tooth with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 15 large bars
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Ingredients
Base Layer
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 1/4 cups all-purpose flour
Butter Tart Filling
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper, leaving an overhang for easy lifting of the bars later.
- Make the Base Layer: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Gradually mix in the flour until the dough becomes thick and presses easily. Press this mixture evenly into the bottom of the prepared pan.
- Bake the Base Layer: Bake the crust in the preheated oven for 15-20 minutes, or until it looks set and has a pale golden color. Remove from the oven but keep the oven on for the filling.
- Prepare the Filling: While the crust is baking, beat together the softened butter, brown sugar, and flour until smooth and combined. Beat in the eggs and vanilla extract until fully incorporated. Stir in the dark corn syrup and white vinegar. Finally, fold in the optional raisins, currants, or chopped walnuts if using.
- Assemble and Bake: Pour the filling mixture over the baked base layer, spreading it evenly. Return the pan to the oven and bake for 30-35 minutes, or until the filling looks set and doesn't jiggle when nudged.
- Cool and Slice: Remove the pan from the oven and allow it to cool completely to ensure clean slicing and that the filling is set. Once cooled, use the parchment paper overhang to lift the bars from the pan. Slice with a sharp knife, trimming edges if they seem too crispy.
Notes
- For gooier butter tart squares, omit the 2 tablespoons of flour in the filling mixture.
- Corn syrup can be substituted with pure maple syrup, but corn syrup is recommended for the best texture and flavor as the recipe was developed with it.
- The addition of white vinegar helps balance the sweetness, so it is not recommended to leave it out.
- Use currants, raisins, or chopped walnuts as desired; the suggested ratio is 1/2 cup currants and 1/2 cup chopped walnuts for best results.
- Wait until the bars cool fully before slicing to avoid messy cuts and allow the filling to set properly.
- Store leftover squares in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw overnight in the fridge before serving.
