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 form.
I love butter tarts and I’ve eaten a lot of really great butter tarts over the years. I seek out the best :)
That’s part of the reason I have never shared a butter tart recipe here, as I have yet to make one at home as good as the best ones I’ve enjoyed. Maybe one day I will get there! Instead, I satisfy my butter tart cravings with these delicious homemade Butter Tart Squares.
This butter tart squares recipe is my favourite. It requires just basic ingredients (no corn syrup or maple syrup needed) and is as 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.
Ingredient Notes
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.
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.
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 baked crust, then return to the oven for about 20 minutes. Allow to cool completely before cutting into squares.
Baker’s Notes
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, 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.
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 will also freeze well for up to 3 months. Be sure to cut them first, then transfer to a freezer bag or container. Simply defrost at room temperature for for about 30 minutes to enjoy.
Get the Recipe: Butter Tart Squares
Ingredients
Crust:
- 1/2 cup butter, at room temperature
- 1 cup all purpose flour, whisked, spooned and levelled
- 2 Tbsp white sugar
Filling:
- 1 1/2 cups light brown sugar
- 1 cup raisins, plumped, drained and patted dry *see Note 1
- 2 large eggs
- 3 Tbsp all purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla or vanilla bean paste
Instructions
- Prepare an 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 9x9-inch pan, but an 8x8-inch square pan should work nicely as well. Obviously, the squares will be a little thicker with this change.
- Preheat oven to 350F.
- 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
More squares recipes you might also like …
As you know, I tried butter tarts recently for the first time Jennifer and I’m in love! I didn’t add the raisins, but I’ll most definitely be trying your version here! They look absolutely delicious!!
Thanks Mary Ann. Butter tarts are a bit of a religion here (there are entire shops that sell nothing but Butter tarts in a multitude of flavours!) I am lucky that there are a number of really good Butter Tart vendors in my area, so I can go out and buy them easily. These squares are a great homemade “fix” for in between :)
These are very delicious! The recipe I’ve made for years is very similar – it has 1 cup sugar and 1/4 cup butter in the base; as a compromise I reduced the sugar to 1 1/4 cups and the butter in the base to 1/3 cup and they were the best I’ve every tasted.
They go perfectly with your strawberry ice cream recipe which is in abundant rotation these days! 😀
So glad you enjoyed them, Carolyn :) And glad you are enjoying the strawberry ice cream, too! Thanks so much.
Such a delicious way to kick off the week! One (or two) of these would be lovely with my coffee right about now!
Thanks Dawn and yes, nothing nicer than one of these with a cuppa :)
Don’t judge, but I have never had (or heard) of a butter tart! Seriously, where are these delicious treats been my entire life?! I’ve definitely been missing out, because they look AHH-MAZING!! I must try these – thinking I’m going to use a combination of both raisins and nuts, because I’m greedy and can’t pick one over the other! ;)
Thanks so much, Cheyanne :) Butter tarts are one of my favourite treats. Worth seeking out!