Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
healthy baking
pudding recipes
comfort foods
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Butter Tart Squares Tested Recipe

Printer Friendly Page

Butter Tart Squares Recipe

Butter Tart Squares are simply irresistible with their buttery shortbread crust that is topped with a rich and gooey caramel-like filling. They are similar to a Butter Tart, only in bar form, which makes them perfect for potlucks and other large gatherings.   

 

To make these bars, the first thing we do is make the shortbread crust which is pre baked until golden. This pre baking keeps the shortbread nice and crisp which contrasts so nicely with the soft and gooey filling. You can make the filling in your food processor or mixer and it is simply a combination of butter, eggs, brown sugar, and corn syrup. There is a debate on whether raisins or walnuts are better, so I will leave that decision to you.

Although the Butter Tart is unique to Canada they are quite similar to the American pecan pie or the British treacle tart. In fact, even though the Butter Tart Squares' filling typically uses either raisins or chopped walnuts, you can just as easily use chopped pecans to emulate the pecan pie. These squares are excellent warm, at room temperature or even cold.

Related Recipes You May Like

Butter Tarts

Pecan Squares

Pecan Tassies

Pecan Custard Tart

Turtle Brownies

Pecan Pie

Butter Tart Squares: Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Butter (or use a non stick cooking spray) an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Base: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press evenly onto the bottom of your greased pan and bake for about 20 to 25 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

Filling: In your food processor or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until incorporated. Scrape down the sides of the bowl as needed. Then beat in the corn syrup and vanilla extract. Stir in the flour, salt, and baking powder.

Sprinkle the raisins or nuts evenly over the baked shortbread base. Then pour the filling over the raisins (and/or nuts) and bake for about 20 - 25 minutes or until the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Makes 16 - 2 inch squares.

References:

Brody, Esther. 'The 250 Best Brownies Bars and Squares'. Robert Rose Inc. Toronto: 2001.

The Best of Bridge Publishing Ltd. 'Grand Slam More Recipes from the Best of Bridge'. The Best of Bridge Publishing Ltd. Calgary: 1988.

Stern, Bonnie. 'Bonnie Stern's Essentials of Home Cooking'. Random House Canada. Toronto: 2003.

Shortbread Base:

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 cup (50 grams) granulated white sugar

1 cup (130 grams) all-purpose flour

1/8 teaspoon salt

Filling:

1/4 cup (57 grams) unsalted butter, softened

1 cup (205 grams) light brown sugar

2 large eggs

1/4 cup (60 ml) light corn syrup

1 teaspoon pure vanilla extract

1 tablespoon (15 grams) all purpose flour

1/8 teaspoon salt

1/2 teaspoon baking powder

2/3 cup (90 grams) raisins or 2/3 cup (75 grams) of chopped pecans or walnuts (can use a combination of raisins and nuts)

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. CrĂªpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC