Butter Tart Squares Easy Baking

Quick easy butter tart squares are my secret weapon for last minute gatherings and festive cookie trays They have that gooey classic center and buttery crust you expect in a proper butter tart but in a format that is so simple to hand around or pack up for a friend

The first time I baked these it was a chilly Saturday with my kids and the house smelled so sweet and cozy It has since become a holiday tradition and my little ones beg to cut the first square

Ingredients

• All purpose flour: gives the crust a sturdy base look for unbleached for a rich flavor
• Powdered icing sugar: brings a tender bite to the crust make sure it is lump free
• Unsalted butter: for both crust and filling pick a high quality brand and keep it cold for the crust
• Cold water: binds the crust only if needed use filtered water for best results
• Brown sugar: builds the gooey caramel richness in the filling choose lightly packed for easier mixing
• Large eggs: create a firm custard filling use room temperature eggs for best blend
• White vinegar: helps keep the filling from crystallizing and balances the sweetness
• Vanilla extract: gives that classic warm bakery aroma use pure vanilla for full flavor
• Raisins: traditional and optional look for plump soft ones for the best texture

Step by Step Instructions

Prepare the Pan:

Line a 9 by 13 inch baking pan with parchment paper and spray it with non stick spray This keeps the squares from sticking and makes for easy removal later

Make the Crust:

In a large bowl combine the flour and powdered sugar Cut in the cold cubed butter with a pastry cutter or your fingers until you see pea sized lumps of butter The mixture should hold together when you squeeze it If it does not add cold water a spoonful at a time until it comes together Dump the mixture into the prepared pan and press it down firmly for an even layer

Bake the Crust:

Place the crust in your preheated 350 degree oven for about 10 minutes This firms up the layer and keeps it crisp under the filling

Mix the Filling:

Melt the butter until just liquid in a microwave safe bowl Whisk in the brown sugar until the mixture is smooth Add the eggs one by one whisking well each time Stir in the white vinegar and vanilla extract If you are using raisins now is the time to add them in

Pour and Bake:

Pour the filling over the warm baked crust spread evenly with a spatula Bake for another 25 to 30 minutes You want the filling to look set around the edges with just a slight jiggle in the center when you tap the pan

Cool and Chill:

Let the bars cool to room temperature first For the cleanest slices refrigerate the whole pan for several hours before cutting into squares

Save

Brown sugar and butter are the absolute heart of this recipe I love that molasses depth in every bite My grandmother used to sneak a handful of raisins into the batter and those surprises of chewy sweetness always make me smile

How to Store

Keep the squares in an airtight container in the fridge They will stay fresh up to five days and you can make them the night before for easy entertaining If you need longer storage they also freeze beautifully just layer between pieces of wax paper in a freezer container

Ingredient Swaps

If you do not have brown sugar you can use white sugar with a spoonful of molasses stirred in Walnuts or chopped pecans are tasty instead of raisins and if you want a dairy free version try a plant based butter in both the crust and filling

How to Serve

I love packing these in little treat boxes for gifting around the holidays or laying them out with other bar cookies for a bake sale At home try serving them chilled with a scoop of vanilla ice cream for a cozy winter dessert

History and Traditions

Butter tarts are a beloved Canadian classic and these squares offer all the same taste in a handier format The recipe is rooted in holiday baking and you will find every family has their own favorite version Some use currants some add nuts and every one insists their version is the best

Frequently Asked Questions About Recipes

→ How do you prevent the crust from crumbling?

Make sure to press the crust mixture firmly and evenly into the pan. If it doesn't hold together, add a tablespoon of cold water until it binds well before baking.

→ Can the filling be made without raisins?

Yes, the filling is delicious both with and without raisins. Omit them if you prefer a smooth, classic butter tart bar.

→ Why is vinegar added to the filling?

Vinegar balances the sweetness and helps prevent crystallization, resulting in a smoother, more tender filling.

→ How do I know when the bars are baked properly?

The filling should be set around the edges with a slight jiggle in the center. Overbaking can cause dryness, so watch closely in the final minutes.

→ What's the best way to achieve clean slices?

Cool the bars to room temperature, then chill them in the refrigerator for several hours before slicing with a sharp knife for neat edges.

→ Can I freeze butter tart squares for later?

Yes, wrap the squares tightly and freeze for up to three months. Thaw overnight in the refrigerator before serving.