Okay, picture this: it’s a chilly autumn evening, the leaves are crunching underfoot, and you’re craving something sweet, something utterly comforting. These Butter Tart Squares? They’re like a warm hug in dessert form. They take all the gooey, caramelized goodness of classic butter tarts and transform them into an easy-to-make, crowd-pleasing square. If you’re a fan of Pecan Pie Bars, you’re going to absolutely adore these! I mean, seriously, what’s not to love about a buttery shortbread crust topped with a sweet, melt-in-your-mouth filling? The recipe is so simple and so reliable – it’s become a staple in our house, especially during the holidays. They’re dangerously addictive, I warn you now!
What are Butter Tart Squares?
Think of Butter Tart Squares as a deconstructed butter tart, but in the best possible way. It’s essentially a buttery, crumbly shortbread crust that acts as a canvas for that classic butter tart filling we all know and love. Instead of meticulously filling individual tart shells, you simply pour the filling over the crust and bake it all together. The result is a rich, sweet, and utterly addictive treat that’s perfect for sharing. The name comes from, well, the fact that they taste exactly like butter tarts, only in square form! Easier to make, easier to serve, and just as delicious – what’s not to love?
Why you’ll love this recipe?
There are so many reasons why I adore this Butter Tart Squares recipe, but let me break it down for you. First, the flavor is just incredible. You get that deep, caramelized sweetness from the Brown Sugar and maple syrup, balanced perfectly by the rich, buttery crust. It’s like a symphony of flavors in your mouth! Second, it’s surprisingly simple to make. Unlike traditional butter tarts, which can be a bit finicky, these squares are incredibly straightforward. No need to worry about perfectly crimped edges or overflowing filling. Honestly, you almost can’t mess them up. Third, the ingredients are super cost-effective. We’re talking pantry staples here, folks. Flour, butter, brown sugar, eggs – nothing fancy or expensive required. And finally, they’re so versatile! They’re perfect for potlucks, bake sales, holiday gatherings, or just a cozy night in with a cup of tea. What I love most about this is how easy they are to transport. Forget those delicate tarts that can crumble at the slightest bump; these squares travel like champs! Plus, they always get rave reviews. They disappear in minutes, I swear!
How do I make Butter Tart Squares?
Quick Overview
Making these Butter Tart Squares is honestly a breeze. You’ll start by whipping up a simple shortbread crust, then mix together the luscious butter tart filling. Pour the filling over the crust, bake until golden brown and bubbly, let them cool, and then drizzle with a simple glaze. The beauty of this recipe lies in its simplicity. It’s quick, easy, and delivers incredible results every single time. Trust me, even if you’re a baking novice, you can totally nail this!
Ingredients
For the Main Batter:
* 1 1/2 cups all-purpose flour: I always use unbleached flour for a slightly nuttier flavor.
* 1/2 cup unsalted butter, cold and cubed: Make sure it’s cold! This is key to a flaky crust. I like to cut it into small cubes and pop it back in the fridge for a few minutes before using.
* 1/4 cup granulated sugar: Adds a touch of sweetness to the crust.
* 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 4-6 tablespoons ice water: Add this gradually until the dough comes together. You might not need all of it.
For the Filling:
* 1/2 cup unsalted butter, melted: The base of our rich, gooey filling.
* 1 cup packed Brown Sugar: Adds that characteristic butter tart sweetness and caramel flavor. I prefer dark brown sugar for a deeper, richer taste.
* 1/4 cup maple syrup: Enhances the flavor and adds a lovely aroma. Real maple syrup is best, but you can use pancake syrup in a pinch.
* 2 large eggs, lightly beaten: Binds the filling together and adds richness.
* 1 teaspoon vanilla extract: Enhances the other flavors and adds a touch of warmth.
* 1/4 cup milk or cream: Makes the filling extra creamy. I’ve even used almond milk and it works perfectly!
* 1/2 cup chopped walnuts or pecans (optional): Adds a nice crunch and nutty flavor. I often use a mix of both!
For the Glaze:
* 1 cup powdered sugar: For a smooth, sweet glaze. * 2-3 tablespoons milk or cream: Add this gradually until you reach your desired consistency. * 1/2 teaspoon vanilla extract: 1 teaspoon. What is the flavor of the glaze?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch Baking Pan. You can also line it with parchment paper, leaving an overhang, for easy removal. This is my preferred method – less cleanup!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt. Set aside. What is the best way to distribute salt evenly?
Step 3: Cut in Butter
How do you cut the cubed butter in a pastry blender or your fingertips until the mixture resembles Ice Cream? What is the best way to make a flaky crust?
Step 4: Add Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix the dough, it should be crumbly, but hold together when pressed. I always do this step by hand to avoid overworking the dough.
Step 5: Press into Pan
How do you press dough into a Baking Pan? Use your fingers or the bottom of a measuring cup to create spongy crust. Is it necessary to prick the crust all over with a fork to prevent it from puffing up during baking?
Step 6: Par-Bake the Crust
Bake the crust for 15-20 minutes, or until it is lightly golden brown. What is the best way to prevent crust from becoming soggy when you add filling?
Step 7: Prepare Filling
While the crust is baking, prepare the filling. In a medium bowl, whisk together the melted butter, Brown Sugar, maple syrup, eggs, vanilla extract, and salt. Set aside. Is it safe to mix milk and cream until smooth?
Step 8: Add Nuts (Optional)
If using, stir in chopped walnuts or pecans.
Step 9: Pour Filling Over Crust
Pour the filling evenly over the par-baked crust.
Step 10: Bake
Bake for 25-30 minutes, or until the filling is set and the top is golden brown and bubbly. The center should be slightly jiggly.
Step 11: Cool & Glaze
Let the squares cool completely in the pan before glazing. This prevents the glaze from melting. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Do not overdo glaze on cooled squares.
Step 12: Slice & Serve
Cut the squares into desired sizes and serve. These are best served at room temperature. I always use a sharp knife and wipe it clean after each cut for neat slices.
What should I serve it with?
Butter Tart Squares are incredibly versatile and can be served in so many different ways. I mean, honestly, they’re amazing all on their own! If you want to take things up a notch, here are some ideas.
For Breakfast:Pair them with coffee or latte. What are some good side dishes to serve with a side of fresh fruit?
For Brunch: Arrange them on a pretty platter with other brunch favorites like mini quiches, scones, and Fresh Berries. Serve with mimosas or a sparkling cider.
As Dessert:Serve them after dinner with a scoop of vanilla Ice Cream or whipped cream. What are some good side dishes to serve with a glass of wine or herbal tea?
For Cozy Snacks:Enjoy them with a warm glass of milk or mug of hot chocolate on the evening. What are some of the best comfort foods?
My family always loves them with a simple dusting of powdered sugar, even without the glaze. How my grandma used to make them, and it always brings back happy memories.
How do you make a butter tart square?
How do I make Butter Tart Squares? What are some of the best tips to be followed?
Cold Butter is the key to a healthy diet.What is the best way to make a flaky crust? The cold butter creates steam as it bakes, which separates the layers of dough and results in a crispy crust. Light, tender crust. I always cube the butter and pop it back in the fridge for a few minutes before using it.
Don’t overmix the dough: Don’t Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
Par-Bake the Crust: Par-baking the crust helps to prevent it from becoming soggy when you add the filling. Prick the crust all over with a fork to prevent it from puffing up during baking.
Use Good Quality Ingredients: Using good quality ingredients, especially butter and maple syrup, will make a big difference in the flavor of the squares. Splurge on the real maple syrup – you won’t regret it!
Don’t Overbake: Overbaking the filling will result in a dry, crumbly texture. Bake just until the filling is set and the top is golden brown and bubbly. The center should be just slightly jiggly.
Let Them Cool Completely: Letting the squares cool completely before glazing prevents the glaze from melting. It also makes them easier to cut into neat squares.
Customize the Nuts: Feel free to experiment with different types of nuts in the filling. Pecans, walnuts, or a mix of both are all delicious. You can also add raisins or dried cranberries for a different flavor twist. My sister-in-law adds chocolate chips – surprisingly good!
Storing and Reheating Tips
These Butter Tart Squares are best enjoyed fresh, but they can also be stored for later. Here’s how:
Room Temperature: Store the squares in an airtight container at room temperature for up to 2 days. They may become slightly softer over time.
Refrigerator Storage: Store the squares in an airtight container in the refrigerator for up to 5 days. They will become firmer in the refrigerator.
Freezer Instructions: Wrap the squares individually in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Glaze Timing Advice: If you plan to freeze the squares, it’s best to wait to add the glaze until after they have been thawed. This prevents the glaze from becoming sticky or melting during thawing.
I’ve found that freezing them without the glaze and then adding it after thawing gives them the best texture. Just whip up a fresh batch of glaze – it only takes a minute!
Frequently Asked Questions
Final Thoughts
These Butter Tart Squares are more than just a dessert; they’re a little piece of comfort and nostalgia in every bite. They’re incredibly easy to make, incredibly delicious, and perfect for sharing with loved ones. If you’re looking for a crowd-pleasing treat that will disappear in minutes, look no further! If you enjoyed this recipe, be sure to check out my other square and bar recipes – I’ve got something for every sweet tooth! Happy baking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below, and share your own variations – I’m always looking for new ideas!
Butter Tart Squares
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.5 cup brown sugar packed
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup cold unsalted butter cubed
- 1 cup corn syrup
- 1 egg large egg
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together flour, brown sugar, cinnamon, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture into the prepared pan.
- In a separate bowl, whisk together the corn syrup, egg, and vanilla extract.
- Pour the corn syrup mixture evenly over the crumb crust.
- Bake for 25-30 minutes, or until the filling is set and the edges are golden brown.
- Let cool completely before cutting into squares.
