Easy and delicious, these butter tart squares can be made with raisins or nuts, and deliver all the great flavours of Butter Tarts in a less fussy, but still gooey form.

Butter tart squares sliced.

This butter tart squares recipe is my favourite. It requires just basic ingredients (no corn syrup or maple syrup needed) and is as close to a butter tart as you will find in square form.

With a wonderfully flaky base and a filling with just a touch of that ooey-gooey-ness that my butter tart craving demands, but not so much that the squares can’t be cut. They have the perfect crust-to-filling ratio too, in my opinion.

My butter tarts always include raisins, but you can easily make these with nuts instead, if you like.

Ingredients and substitutions

Raisins – my preference for butter tarts is with raisins, but you are absolutely free to feel differently :) You can easily substitute an equal amount of chopped nuts in place of the raisins. Either pecans or walnuts (or a mixture of both) work nicely.

Step-by-step photos

This is a summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making, as all steps may not be illustrated here.

First steps to make butter tart squares.

Start by mixing the easy, 3-ingredient crust until moistened. Scatter into a parchment-lined 9×9-inch pan. Press the crumbs into the bottom of the pan. Bake the crust.

Final steps for making butter tart squares.

Plump the raisins by soaking them in hot water, then draining and drying. Mix together the filling ingredients, then stir in the raisins. Pour over the baked crust, then return to the oven for about 20 minutes. Allow to cool completely before cutting into squares.

Recipe tips!

  • I generally make these in a 9×9-inch pan, but an 8×8-inch square pan should work nicely as well. Obviously, the squares will be a little thicker with this change.
  • Pressing the crust into the pan isn’t the easiest, as it’s a touch moist, which makes it stick to your hands. You can moisten your hands with water or spray with cooking spray. You can also try dipping a fork into a glass of cold water, and then immediately using it to press down lightly on the mixture. Be patient and do your best to get it generally spread out. It doesn’t need to be completely perfect (tiny holes are fine as the crust will rise together as it bakes) but don’t leave any gaping holes.
butter tart squares cut on parchment paper

Storage and Freezing

You can store these butter tart squares for a couple of days at room temperature or about 5 days in the refrigerator.

These squares will also freeze well for up to 3 months. Be sure to cut them first, then transfer them to a freezer bag or container. Simply defrost at room temperature for about 30 minutes to enjoy.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

butter tart squares cut on parchment paper

Get the Recipe: Butter Tart Squares

These easy butter tart squares can be made with raisins or nuts, and deliver all the great flavours of Butter Tarts in a less fussy, but still gooey form.
5 stars from 5 ratings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 16 squares

Ingredients

Crust:

  • 1/2 cup butter, at room temperature
  • 1 cup all purpose flour, whisked, spooned and levelled
  • 2 Tablespoons white granulated sugar

Filling:

  • 1 1/2 cups light brown sugar
  • 1 cup raisins, plumped, drained and patted dry *see Note 1
  • 2 large eggs
  • 3 Tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla or vanilla bean paste

Instructions
 

  • Prepare a 9-inch square baking pan by lining with parchment paper, allowing the edges to extend over the edges to use as handles to lift out after baking. (I like to use two strips 9-inches wide, laid in opposite directions, to cover the bottom and all sides neatly). *I generally make these in a 9×9-inch pan, but an 8×8-inch square pan should work nicely as well. Obviously, the squares will be a little thicker with this change.
  • Preheat oven to 350F. (not fan assisted)
  • Plump raisins by placing in a small bowl and covering completely with hot water. Let stand while you prepare and bake the crust.
  • In a medium bowl with an electric beater or the bowl of a stand mixer fitter with the paddle attachment, cream butter well. Mix in the flour and sugar and mix until you have a moist dough.
  • Place the dough into the prepared baking pan and generally scatter the dough bits evenly over the bottom of the pan. Using floured or moistened fingers, press the mixture into the bottom of the pan evenly. *This is not the easiest, as the layer is thin and sticky. Be patient and press in as thoroughly as possible. Small holes are ok, as they will fill together as the crust bakes, but avoid any gaping gaps.
  • Bake in preheated oven for 15 minutes.
  • Meanwhile, prepare the filling by stirring together the filling ingredients until well mixed. Drain soaking raisins well, then pat dry. Add to the filling mixture and stir in.
  • Remove crust from oven and pour filling over-top. Spread to cover the top evenly. Return to the oven and bake an additional 20 minutes, or until golden brown.
  • Remove from oven and allow to cool completely in the pan before cutting into squares. *I like to refrigerate in the pan briefly before removing from the pan and cutting into 16 squares. Squares can be stores in an airtight container at room temperature or in the fridge. Either is fine, though I enjoy eating them at room temperature myself.

Notes

1. My preference for butter tarts is with raisins, but you are free to feel differently :) You  can easily substitute an equal amount of chopped nuts in place of the raisins. Either pecans or walnuts (or a mixture of both) work nicely.
Be sure to read the notes above this Recipe Card. You will also find Step-by-Step photos there, as well.
Cuisine: Canadian
Course: Snack
Serving: 1square, Calories: 205kcal, Carbohydrates: 36g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 68mg, Potassium: 135mg, Fiber: 1g, Sugar: 22g, Vitamin A: 211IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.