This recipe transforms classic butter tarts into a simple bar dessert recipe that you can make in a fraction of the time. To make this recipe, you’ll press the crust into a baking pan, with no need to form individual tart shells.
Butter Tart Squares
Butter Tart Squares were described by Beth as The Ultimate Canadian Food. You know that I could not resist baking something described that way!
I’m super happy to say that this dessert lived up to its reputation. I’ve lost count of how many times I’ve made these Butter Tart Squares over the past ten years.
Butter Tart Filling Ingredients
The filling for butter tarts is a base of butter, sugar, and egg. Some recipes create a sweet, syrupy, runny filling, others make them gooey, but firm enough to slice and hold. We like our butter tarts made into bars and very generously filled with chewy raisins and nuts.
melted butter light brown sugar eggs all-purpose flour baking powder vanilla extract kosher salt raisins chopped pecans or walnuts
Butter Tart Crust
You’ll need only three ingredients to make the crust for this recipe: butter, flour, and sugar. This is a simple shortbread crust that is crisp and buttery. It’s lightly sweetened and almost melts in your mouth. I’m a big fan of a simple shortbread crust – and shortbread-style cookies and bar desserts too! Nothing beats the ease of combining just a handful of ingredients for these simple treats. Baking Tip: Here’s a tip for pressing shortbread crusts into baking pans. I tear an extra section of parchment paper and lay it on top of the dough. Use that paper to press the pan into the crust. Your hands will stay clean and the dough will spread smoothly across the pan.
Butter Tart Recipe
{originally published 6/21/12 – recipe notes and photos updated 7/13/21} Check out all of the Gluten Free Dessert Recipes on this website!
