Butter Tart Squares web
These butter tart squares are made with a shortbread base and a gooey rich filling. Add nuts or raisins or leave them just plain. They taste just as delicious as the classic butter tart but without all the fuss. They travel well so you can pack them for picnics or backyard bbq’s.
Find the full recipe at -
Happy Baking Friends :)
xo Alie
BUTTER TART BUFFET | ANNA OLSON
Impress your friends and family with a quintessentially Canadian recipe: Butter Tarts! In this video, Chef Anna Olson makes a batch of delicious butter tarts using her Anna Olson Kitchen collection, available at Hudson's Bay and thebay.com
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RECIPE:
Yield: 12 butter tarts
Prep Time: 40 minutes
Bake Time: 20 minutes
Pastry:
2 ½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 mL) white vinegar or lemon juice
Filling:
¾ cup (150 g) dark brown sugar, packed
¾ cup (175 mL) maple syrup
½ cup (115 g) unsalted butter, melted
2 large eggs, at room temperature
1 tsp (5 mL) white vinegar
1 tsp (5 mL) vanilla extract
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
1. Preheat the oven to 200°C (400°F) and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.
3. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 190°C (375°F) and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.
BUTTER TART BUFFET
Many are particular about what they like in their butter tarts. Some prefer raisins, others like walnuts, and some like chocolate chips. For a crowd-pleasing treat, so that everyone can enjoy their butter tarts “their way”, create a “buffet” of butter tarts. Simply bake a batch of plain butter tarts, and have ready a selection of favourite items that guests can then use to top their butter tarts.
I present the selection in little mason jars, to keep the style rustic and cottage-y. Toppings include:
Maple toasted walnut pieces
Salted roasted pecans
Whiskey soaked raisins
Chocolate Chips
Chopped Cooked Bacon (optional)
Chocolate Sauce &/orCaramel Sauce (the sauces helps to make the toppings stick)
Cooked BACON!
Sprinkles!
You’ll be surprised how many people end up putting “everything” on their butter tarts!
Butter tart squares and a day in the life
A peek at West Edmonton Mall and a wonderful butter tart square recipe sent in from one of you :)
I hope that you are all doing well and thank you so much for being here!
Contact
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Edmonton Alberta
T5T 3X1
Canada
Butter tart recipe
Bottom layer
1/2 cup butter
1/3 cup packed brown sugar
1 1/4 cup all purpose flour
crumble butter, sugar and flour well. Press into uncreased 9x9 inch pan. Bake at 350 degrees for 10 mins
Top layer
2 eggs
1 cup packed brown sugar
1/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 1/2 cup raisins
1/2 cup chopped walnuts
Beat eggs and sugar together until light and thick. Add remaining ingredients. Stir and spread over bottom layer. Bake at 350 for 30 mins or until centre is almost firm.
Cool and then cut into squares
Dinner By The Minute Episode 6 - Butter Tart Squares
In this episode, we teach you how to make a classic dessert that is simple and delicious to make.
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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 |dessert recipe | baking
Fast and easy butter tart recipe without all that work.
#baking #buttertartsquares #dessert