Buttertart Squares
Indulge in the rich, gooey decadence of Buttertart Squares—a modern twist on the classic Canadian butter tart, perfect for satisfying your sweet tooth. Featuring a buttery shortbread base topped with a luscious brown sugar filling, these squares strike the ultimate balance between crisp and creamy textures. The filling can be customized with raisins or chopped nuts for an added burst of flavor and crunch, making each bite uniquely delightful. Ready in just about an hour, these easy-to-make treats are ideal for family gatherings, holiday dessert spreads, or an indulgent snack any time of year. Whether enjoyed warm from the oven or chilled for a firmer texture, Buttertart Squares are guaranteed to disappear fast. Keywords: Buttertart Squares, butter tart recipe, shortbread crust, gooey dessert bars, easy holiday desserts.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter, softened
- 0.25 cups granulated sugar
- 1 cups packed brown sugar
- 2 eggs
- 1 teaspoons pure vanilla extract
- 1 tablespoons white vinegar
- 2 tablespoons all-purpose flour (for filling)
- 0.5 cups raisins (optional)
- 0.5 cups chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
To make the base: In a medium mixing bowl, beat together 1.5 cups of all-purpose flour, 0.75 cups of unsalted butter, and 0.25 cups of granulated sugar until the mixture forms a crumbly dough.
Press the dough evenly into the bottom of the prepared pan to form the shortbread base. Bake in the preheated oven for 15 minutes, or until lightly golden. Set aside to cool slightly.
While the base is baking, prepare the filling: In a large bowl, mix together 1 cup of packed brown sugar, 2 eggs, 1 teaspoon of vanilla extract, and 1 tablespoon of white vinegar until smooth.
Stir in 2 tablespoons of all-purpose flour until no lumps remain. If desired, fold in 0.5 cups of raisins and/or 0.5 cups of chopped pecans or walnuts for added texture and flavor.
Pour the filling mixture evenly over the baked shortbread base.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and golden on top.
Remove from the oven and allow the Buttertart Squares to cool completely in the pan before lifting them out using the parchment overhang.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 20.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
