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.
YIELDS
9
Ingredients
Pastry
- 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
Filling
- 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
Directions
- 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
- Add the flour, sugar and salt to a large bowl or the bowl of your food processor and mix/pulse to combine.
- Add the melted butter and mix until moist and crumbly.
- Transfer to your prepared pan and press into the bottom and about half a centimetre (quarter-inch) up the sides.
- Dock the crust all over with a fork and bake for 15 minutes.
Make the Filling
- Whisk together the sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract and salt in a large bowl.
- Sprinkle the crust with the pecans and raisins and pour over the filling.
- Bake for 25 to 30 minutes or until the filling is just set but still a bit wobbly.
To Serve
- Cool to room temperature before removing from the pan and slicing into squares.
- Serve and enjoy!
