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Butter tart squares

These Butter Tart Squares are so sweet and gooey — a pastry crust makes these so easy and SO good! So much quicker than butter tarts.




  • 2 cups (270 g) all-purpose flour
  • 1/3 cup (65 g) packed brown sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup (168 g) unsalted butter, melted


  • 3/4 cup (150 g) packed brown sugar
  • 1/3 cup (114 g) golden corn syrup
  • 1/4 cup (85 g) maple syrup
  • 2 eggs
  • 1/4 cup (56 g) unsalted butter, melted
  • 1 1/2 teaspoon (7.5 ml) white vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cup (90 g) chopped pecans
  • 1/2 cup (60 g) chopped raisins


  1. Preheat your oven to 350°F (175°C), lightly grease a 9-inch square baking pan with cooking spray and line with parchment paper to overhang the sides.

To Make the Pastry

  1. Add the flour, sugar and salt to a large bowl or the bowl of your food processor and mix/pulse to combine.
  2. Add the melted butter and mix until moist and crumbly.
  3. Transfer to your prepared pan and press into the bottom and about half a centimetre (quarter-inch) up the sides.
  4. Dock the crust all over with a fork and bake for 15 minutes.

Make the Filling

  1. Whisk together the sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract and salt in a large bowl.
  2. Sprinkle the crust with the pecans and raisins and pour over the filling.
  3. Bake for 25 to 30 minutes or until the filling is just set but still a bit wobbly.

To Serve

  1. Cool to room temperature before removing from the pan and slicing into squares.
  2. Serve and enjoy!

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