The best BUTTER TART SQUARES | Sweet & Easy!
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Love butter tarts? Wait until you try these easy-to-make BUTTER TART SQUARES!
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Butter tarts have long been regarded as the quintessential Canadian treat. With their flaky buttery crusts and sweet, gooey nut and raisin-filled centres, what’s not to love? Our enduring fondness for them had us wondering if there was a way to rework the process to simplify it, pulling it together in record time. The result: who’s ready for BUTTER TART SQUARES!
This new take on the classic recipe yields a simple dessert, snack or treat that is as versatile to enjoy as it is easy to make. You’ll love our easy four-step process: make the dough, make the filling, combine the two and bake.
Because this recipe is so wonderful and the finished squares are such a treat, you’ll make them once, then again and again and again. Please remember to PIN the recipe to a favourite PINTEREST board and share the recipe with friends.
No need to grab your muffin or tart pans today friends, instead we’re making BUTTER TART SQUARES.
SNAP SHOT
Like all of our posts that feature an overhead shot of the ingredients, this one is a snapshot of your next easy, must-make dessert. Although a few of the ingredients like the flour, butter and brown sugar appear twice in the recipe, fear not, it's just to keep the process simple.
One thing to mention about the ingredients - remember to bring the butter and egg to room temperature before you begin. Doing so will help both the pastry base and the filling come together easily.
BASE HIT
You can thank me after you bite into your first square. The pastry base has that hallmark buttery flavour, and this mix of butter, flour and brown sugar bakes perfectly. One of the reasons this recipe works is that the base stays together and supports the gooey filling as you cut the larger square into smaller ones.
NO DEBATE
Most discussions about BUTTER TARTS eventually go to two questions: do you like the filling soft or runny, and do you like nuts and/or raisins. Well, this recipe not only answers those questions but also explains our goal.
The recipe was crafted to give you a new way to enjoy this beloved treat. Although we save time not having to roll out the dough and cut 12 tarts, we did need to adjust things to keep it together. The raisins and walnuts keep the filling firm since we’re cutting squares. Don’t start playing around with this approach, just make the recipe as written and you won’t be disappointed.
FILLING
The filling for our BUTTER TART SQUARES has everything we love most about the original recipe - the perfect level of sweetness and buttery flavour partnered with notes of vanilla and just the right amount of saltiness. Yup, you’re going to taste a mouth-watering combo of salty sweet that may (will) have you going back for seconds.
SO COOL
Nothing to mention about the baking portion of the recipe, although we are suggesting you let the large square cool in the pan for 30 minutes before lifting it out to cool completely. Sorry for the wait, but that’s just the way it goes. It's so worth it.
ENJOY!
Here’s your opportunity to make the recipe your own - you get to decide the size of the individual squares. Four vertical and horizontal cuts will give you 16 rather large squares. Cutting the square into smaller bite-sized nibbles make for great afternoon or midday treats or something to place on holiday baking trays.
If squares are your thing, don’t forget to try our BERRY PECAN CRUMBLE BARS or our friend ANNA OLSON’S OVEN-BAKED S’MORES. If after making these you want to try your hand at the classic BUTTER TART RECIPE, go HERE and also check out the interesting Wiki article HERE!
A bit clichéd, but no matter how you cut them, these BUTTER TART SQUARES are amazing!
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Professional Baker Teaches You How To Make BUTTER TART SQUARES!
Butter Tart Squares are the next level of the Butter Tart: perfect for dessert and ready made to have ice cream melt all over the top of it! Join Chef Anna Olson as she shows you how to make these incredible squares + a bonus recipe for the best ice cream to accompany it!
Don't forget to try out the recipe below, and make sure to let us know how your squares turned out in the comments section below!
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Ingredients
Crust
1 ½ cups all-purpose flour
5 Tbsp icing sugar
¾ cup cold unsalted butter
Filling
½ cup walnut pieces, lightly toasted
½ cup chocolate chips
1 cup packed light brown sugar
⅔ cup maple syrup or corn syrup
6 Tbsp unsalted butter, melted
3 large eggs, at room temperature
1 Tbsp white vinegar
2 tsp vanilla extract
Directions
Crust
1. Preheat the oven to 350ºF (180ºC). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
2. Stir the flour and icing sugar together in a bowl and use a box grater to grate in the cold butter, followed by a fork or pastry cutter to work the mixture until crumbly and pieces of butter are no longer visible (the mixture won’t come together like a dough.) Spread this into the prepared pan and press down and up the sides just a little bit. Bake for about 20 minutes, until it just begins to brown at the edges. Cool completely before filling.
Filling
1. Sprinkle the walnut pieces and chocolate chips over the cooled crust in an even layer. In a large mixing bowl, whisk the brown sugar, corn syrup and melted butter. Whisk in the eggs, white vinegar and vanilla until smooth. Pour this carefully over the nuts and chocolate chips and bake for 30-40 minutes until set, and beginning to bubble at the edges. Cool the pan on a rack and, while still a little warm, lift the parchment (with the square) out of the pan so that it can be easily removed once chilled (the sugar sets and sticks once cooled). Chill this in the pan before slicing and once sliced, the squares can be stored at room temperature.
2. To get precise squares, trim away the edges (save for butter tart ice cream, see Cook's Note) and cut when chilled.
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Butter Tart Squares - A Recipe from bakeyourwaykitchen!
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Butter Tart Squares
Butter Tart Squares:
Ingredients:
1/2 cup unsalted butter
1 1/2 cup all purpose flour
2 Tbsp Icing sugar
1/4 cup melted unsalted butter
1 Tbsp vinegar
1 1/2 cup light brown sugar
2 eggs, beaten
1 tsp vanilla extract
1 cup raisons
Directions:
Pre-heat oven to 350.
Line a 9x9 inch pan with parchment paper. Set aside.
Cream together the butter and the icing sugar. Mix in the flour with your hands. Press into pan. Press down very well. Bake for 5 minutes then remove from oven. In the meantime while that bakes, make the filling. In a medium bowl add in the brown sugar and butter. Mix well. Add in the eggs and mix together. Whisk in the vinegar. Stir in the vanilla. Add in the raisons and mix. Pour over the crust. Bake for 30 minutes or until the filling doesn't jiggle anymore. Cool in pan on cooling rack. Once completely cooled remove from the pan and slice. Do not slice while hot still. Enjoy!
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Professional Chef's Best Butter Tarts Recipe!
Chef Michael Smith prepares Canadian style maple brown butter tarts. Recipe ingredients and cooking instructions are in the description below.
Recipe Ingredients:
Pastry
3 cup flour
1 cup sugar
1 freshly grated whole nutmeg
½ tsp salt
1 cup frozen butter, grated
½ cup ice water
Filling
½ cup butter
½ cup maple syrup
½ cup brown sugar
2 eggs
2 tsp vanilla
2 Tbsp flour
Cooking directions:
Pastry
1. Preheat your oven to 450ºF and turn on your convection fan if you have one.
2. In a large bowl whisk together the flour, sugar, nutmeg and salt. Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour. Sprinkle in the ice water then stir until a dough forms. Knead the dough just a few times as needed to bring everything together. Immediately roll it out thinly – about 1/4 inch thick – and cut out 12 circles. Fit them into a lightly oiled muffin tin. Freeze any leftover pastry for your next baking project.
Filling
1. Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam. Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla. Add the flour and stir to combine.
2. Pour the filling into the prepared shells. Bake until puffed and browned, about 10-12 minutes.
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Butter Tart Squares Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Butter Tart Squares.
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.
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