The best BUTTER TART SQUARES | Sweet & Easy!

#weekendatthecottage #buttertarts #easybuttertarts #buttertartsquares
Love butter tarts? Wait until you try these easy-to-make BUTTER TART SQUARES!
Go HERE for the full recipe:
weekendattheco...
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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THANKS FOR WATCHING!!!

[@tonyfurtado5595]

Walnuts & raisins…. Mmmmm

[@Weekendatthecottage]

Well, you know... hope you're well Tony!!! See you on FB!

[@MartaHerbed]

Butter Tart Squares?! Wow

[@Weekendatthecottage]

LOL! I know, right Marta! Even I was all shocked and excited first time I made 'em!

[@MartaHerbed]

@@Weekendatthecottage that’s a completely different take but I love the idea, keep on posting the unorthodox versions ;)

[@Deborah4Antiques]

Oh that looks deluxe. Mug of milky tea, yum. Funny your face popped on and I thought I know that handsome man. It's Nick. Stay well fellow Canuck here.

[@Weekendatthecottage]

Deb-O-Rah!!! Thanks for watching and thanks too for writing in! Big hugs from here to there!

[@brucemorrice3569]

That looks delicious, Nik, but I am not a fan of walnuts. Do you have a good substitute?

[@Weekendatthecottage]

Hey, Bruce... sure! Try the recipe with pecans or even chopped almonds!

[@nana59ization]

My kind of baker. Prefer using brown sugar, butter not margarine, unbleached flour and walnuts. I would substitute the raisins for chocolate chips. Looks very simple and fool proof. Thanks

[@Weekendatthecottage]

Thanks, Paulette! I never cook or bake with margarine - butter all the way! The chocolates might make it too sweet... but try, and let us know! YAY!!!