Butter Tart Squares Recipe (2024)

I made the butter tarts in square form this afternoon for my film club's screening tonight. OUTRAGEOUSLY delicious, more than such a simple recipe deserves to be.However, my teeth hurt at the thought of adding raisins to all the sugar, so I substituted an equal amount (72g) of walnut pieces -- a perfect note of nutty crunch.

A super-easy and rich take on butter tarts. Be sure to add a very generous pinch of salt to the shortbread base (more like 1/4 tsp) or it will taste flat.

My Canadian Mother in Law used pecans, delicious!

Sooooo good. Made first without raisins (eww) tasted amahhhzzzing then added mini dark chocolate chips and chopped pecans - Yumbers! Thanks for great recipe

Please consider eliminating foil from your kitchen altogether. It's a precious, non-renewable resource -- the sort of resource that prompts exploitation of workers, regional economic instability, and armed conflict. It's also one more piece of trash on an already-overflowing planet. Our grandparents managed fine without it and without plastic wrap -- and we can, too.

I grew up in Canada and I LOVE Butter Tarts. Whether making tarts or squares, they're best with currants, not raisins. The brown sugar featured in the recipe for the crust here makes an already very sweet treat even sweeter. I've made the squares with a shortbread crust using minimal powdered/icing sugar in the crust.

Well received at work, though they are known for eating anything free.I made a double batch for two pans on Thursday night. I followed the advice in the comments and reduced the sugar in the filling by 40 grams (80 for the double batch)....added chopped pecans and right out of the oven, dropped a few chocolate chips on top.Next time I will line the pan with parchment or foil so I can lift out the entire pan for cutting on a board.

Absolutely delicious! One note...make sure you bake until a golden brown all across the top, not just the sides, otherwise it will be underbaked.

I am Canadian, and I make a version of these rather than tarts. Chocolate and nuts are delicious additions, but then they are not butter tarts squares, in my humble opinion. Cranberries aren't traditional either, but they make a nice contrast to the sweetness.

I made this for guests yesterday, and it was surprisingly good. What could be better than butter and brown sugar? I substituted part almond flour for all-purpose - it added a nice texture and flavor, with fewer carbs,

Chopping the raisins makes all the difference in the flavor and texture, this recipe is outrageously good compared with how simple it is.

When I was a kid, I always used to go for the squares over the tarts because with a square, I KNEW it wasn't mincemeat. The tarts can fool you. These are replacing traditional buttertarts in my selection of baked goods I bring to work every year, mostly because I don't have it in me to roll out pastry. I figure if I can turn enough Americans onto buttertarts and nanaimo bars maybe one year I won't have to make my own!PS. Raisins are a must. They melt right in and add a little acidity.

Oh my gosh, these are insanely good. Simple to make. Used muscovado sugar which is a must if you want the intense flavor that these are capable of. By passed the raisins and no substitute of nuts either. Personally, I believe they would detract from the flavor.

The crust is quite dry and a bit too thick, I add a touch of ice water (and a big pinch of salt) and waste some of the crust mixture. Underbake, rather than over, the gooey texture of the topping is the whole point. My oven never takes longer than 15 minutes. A new favourite!

A teaspoon of salt to the filling helps to cut the sweetness. Look for just a little bit of golden brown around the very edges touching the pan. Will make again.

Canadians have very strong feelings about raisins in a butter tart. Either you are completely for or completely against. There is no inbetween, and families have gone to war over the topic. (Personally I am a no raisin person because eww). A great way to make butter tarts for a crowd.

These are sinfully delicious. I made the recipe exactly as written and included golden raisins. I bet walnuts would be welcome, too. I will make these again.

Used 8x8” Pyrex and prebaked for 15 min as directed (but for 9”). Baked with topping for another 16 2 min. That seemed ok for topping, but shortbread underbaked, so prebake the shortbread for longer, maybe 18 min.

My topping did not really set...any idea what I did wrong

Throw in walnuts and you have a "bar" version of my grandma's Chess Tarts, a recipe she made every Christmas.

Can use salted butter for shortcrust. Also, can increase raisins to 3/4 cup and add 1/3 cup of currents. Roughly chop the raisins but do not over-chop or filling will be more like a "spread" rather than a butter tart filling. Can reduce sugar in filling to 3/4 cup with the sweetness from the additional fruit. Be careful not to overcook as the filling "sets" as it cools. Also added 2 teaspoons of dark rum. Sorry, cranberries, nuts and chocolate chips are not part of a "butter tart". :)

These are so, so good. As suggested by another baker, I took the time to chop up the raisins. It was as if they dissolved into the filling, really tasty. I followed the recipe exactly as written and baked them for 22 minutes. I’m going to try an 8” pan next time, as mine were a bit on the thin side. But delicious, nevertheless.

These are excellent. The traditional butter tart with a traditional crust is slightly better, in my opinion.

I've made these a couple times and find them delicious. As an experiment, I used about 60% brown sugar and 40% Splenda in the filling. In my opinion, they were just as tasty and slightly less guilty provoking. I always include the chopped raisins.

Really delicious and really sweet. Usually the "too sweet" comments are off base here (IMO) so I made them as is, with an extra handful of raisins, but I might try reducing the brown sugar in the future. My partner swooned (nothing is ever too sweet). I think I'll try dates next time which would probably necessitate reducing the sugar regardless.

When I was a kid, I always used to go for the squares over the tarts because with a square, I KNEW it wasn't mincemeat. The tarts can fool you. These are replacing traditional buttertarts in my selection of baked goods I bring to work every year, mostly because I don't have it in me to roll out pastry. I figure if I can turn enough Americans onto buttertarts and nanaimo bars maybe one year I won't have to make my own!PS. Raisins are a must. They melt right in and add a little acidity.

I put chopped pecans in mine. They're s-w-e-e-t but I love 'em.

Try using craisins as an alternative to raisins. They have a bit of a tang..

Be still my heart! One of my canadian favourites! Nanaimo Bars absolutely on that list as well! try them just the way they are . You won’t regret it!

I made these (minus the raisins) for Canadian friends in Boston and they swooned. Can’t wait to make them again!