Have you or your followers ever tried making it with gluten free flour? These small guys pack a big punch of sweetness, made with simple ingredients, our butter tart recipe will have everyone craving for seconds and thirds and fourths. 2 eggs. This is now one of my staple treats. Even with the heavy butter, the edges stuck. Such a great timesaver! Loaded with fresh pecans and a light dusting of icing sugar, these are a dessert-lover's dream Regular pie size. I researched it because my California cousin say’s ,no knows much about them,her dad an ex Canadian made them but when he passed that was the end of her tarts,she asked me for my recipe . Absolutely delicious! Share: Rate this Recipe: Average: 3.3 (7 votes) A uniquely Canadian dessert, butter tarts have a flakey pastry filled with a perfectly sticky-sweet center. Tasty Butter Tart Squares. Preheat oven to 350F (180C). If you like the thickness is the photos above, you may want to use a 9×13″ pan . Discover our recipe rated 3.7/5 by 54 members. Suck a good recipe! These were SO EASY to make and my husband raved about them. Thanks for sharing! They are definitely a splurge, but hey, it’s the holidays . Also, I was too lazy to cut in the butter by hand so I pulsed the crust ingredients in my food processor…super easy and worked just as well. Her recipe went back generations. These are far better than the tart shells - its a keeper! Bake at 350°F for 15 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Do you think it will make a huge difference?? Published on December 23, 2020 | In Cookies, Bars, Biscotti | By Home Baking Association | Prep Time ; 15 Minutes Cook Time; 45 Minutes Yield ; 15 squares; Difficulty Level ; Intermediate; These squares have a buttery shortbread crust and a layer of gooey brown sugar walnut studded filling, a real treat and very pantry friendly! Canada is famed with creating a few delightful sweet treats! What makes the butter tart so delicious is the sweet bottom, gooey center, and semi-solid crunchy top. An easy recipe that mixes up quickly, you can make your tart pastry or pick up some from the grocers’ freezer. I have a recipe very similar to this one & we call them Funeral Squares. As a Canadian expat, traditional Butter Tarts … So, with little time on my hands, I find it easier to just make butter tarts into squares than to actually take the time to fill a million little tart shells (store-bought, naturally, cause this girl ain’t got the time for homemade). If it doesn't hold together, add 1-2 tablespoons of water. It all starts with a shortbread crust, and the gooey filling is poured on top. I forgot to line the pan and missed the timer going off so they were over baked. Despite the fact they are thinner the taste is amazing so I’m going to have to show great restraint in not snacking on them more than necessary lol. Lightly oil an 8 × 8-in. Hi Allison! I’ve made butter tarts before but for some reason it never occurred to me to make them in a bar form. Canadian Butter Tart Squares . Sep 7, 2020 - Explore Anne Chaisson's board "Butter tart squares" on Pinterest. I’m sure the Scots have their version but these are a family recipe and we are definitely not Scottish . Butter Tart Squares. These sweet little gems … These Butter Tart Squares are so sweet and gooey — a shortbread crust makes these so easy and SO good! To my mind, bars may be less traditional but they taste just as good and are easier to make. Calories 209 kcal. Excellent recipe! Now I primarily use parchment as well. https://www.gaylea.com/recipes/desserts/butter-tart-shortbread-bars Yummy! Bake Exchange Butter Tart Bars. The base will not brown, it will be pale but it should have some crunch to it. Hello! Thank you! Mom always made hers with the pre-made little tart shells, but this shortbread base makes them almost magical! So I texted my sister and asked her for a butter tart square recipe. . Ingredients. Whether you’re using foil or parchment, spraying it with non stick spray is always a good idea. Hi Ashley i love buttervtarts so i tried your recipe.it taste delicious ,my problem i used a 9×13 pan did my base prebaked it.poured my filling in my problem the filling went over the side of the baked base and went underneath and caramelized on the bottom it tasted delicious but the bottom was hard can you tell mart what im doing wrong.i baked at 350 thevbase for 20 minutes and the wholevthing 40 minutes.thanks hopevyou can tell mart what im doing wrong.thank you. YUM! Total Time: 55 minutes. I can’t taste the difference between these and regular all purpose flour. Directions. My oven isn’t great so I always have to bake things for longer than what the recipe recommends. In that case, you’d need to continue baking until it the filling reaches the correct consistency. How are they frozen for baking in advanced for Christmas ? Maybe those are the recipes you really want. Yield: 12. I find that the foil helps to keep the filling on top of the crust, as it stays close to the base until you pull it away. If I were to use this filling & make tarts, how long should I cook them for? I’ve made this recipe twice and they both were devoured. Same great taste as butter tarts, with less work. I had to bake mine for longer, about 35 minutes because it just wouldn’t set! These came out great! I baked mine for only 20 minutes and I burnt it. I try to come up with some things that I (and maybe you) have never seen before. In large bowl, whisk together eggs, sugar, flour, butter, vanilla, baking powder and salt. Stir in cream, maple syrup and melted butter… SO glad you like them! I suppose icing sugar also has cornflour along with powdered sugar….but please do confirm from some where else. oh, I wish that was so for me. 1 tsp vanilla. Pat into 9X9 inch square pan. The only thing I did differently was omit the raisins because my husband prefers these bars without them. I’ve been stocking up for the holidays because it always seems to be the last thing that I want to prepare. Foil clings closer to the pan, but I know not everyone likes cooking with foil. Yowee, they are good in spite of my mistakes. I’ve been meaning to make actual butter tarts for the blog for a long time now, but the thought of making homemade pastry and forming tart shells is just overwhelming right now. It will still work yes, or you can use apple cider vinegar! I’m looking forward to making these this week. Hi Leslie, sorry about the confusion! The traditional butter tart is a tart consisting of butter, sugar, syrup, and egg baked into a small pastry shell. To get precise squares, trim away the edges (save for butter tart ice cream, recipe follows) and cut when chilled. It is no fail scrumptious , always, requested and most of all easy . This nut-free, Northern cousin of the pecan pie has a flaky pastry crust topped with a gooey combo of brown sugar and maple syrup. 1 ⁄ 3. cup brown sugar, packed . Perfect!! Save my name, email, and website in this browser for the next time I comment. Add comma separated list of ingredients to exclude from recipe. 1/2 cup butter. Bake for 10 minutes. I’m new to the Gluten free recipe thing… My sister in law is Gluten free and I was wondering if you could share how I could make this as a gluten free gift for Christmas!? He can be picky so I am just blown away by how awesome they turned out. Tasted great still just looked nothing like the pictures. My name is Ashley Fehr and I love creating easy meals my family loves. I hope you’ll give them another try! I luv maple flavour going to try a touch of maple syrup. I like to make treats like these bite size so you can try several different ones from a cake & cookie platter. The crust is flaky and buttery, and the filling is not too sweet. I was looking for something that made a rather large batch so I could freeze it for those hot days I don’t want the oven on but need something sweet. I wanted to clarify which things I’ve adjusted from the original recipe to make it work even better, just in case you’ve been here and you’ve made them before: Create an account easily save your favorite content, so you never forget a recipe again. These Butter Tart Squares are so sweet and gooey -- a shortbread crust makes these so easy and SO good! I’m so happy you enjoyed them! Though I think tassies are made with a cream cheese dough instead of pastry dough, but they are still delicious! Not trying to upset anyone just what I learned,Keep on the great work you do Ashley Love the recipes. Thanks! 0 from 0 votes. almond flour: finely ground oat flour: to help give the almond flour shortbread crust a firmer structure butter: butter tart squares need real butter sugar: I used white granulated sugar in the crust, and brown sugar in the filling to give it that irresistible butterscotch flavour salt; eggs; coconut: unsweetened, shredded. The Nanaimo bar, Saskatoon Berry pie, Blueberry Grunt, Beaver Tails, Tarte au Sugar, and the Butter Tart. I made half the amount and used an 8×8 Pyrex dish…baked the crust for 15 mins and the filling for 40-45 mins and it was perfect. Thanks for sharing. Sprinkled other half with raisins. Butter Tart Squares Recipe. Ingredients. 1 tbsp vinegar. They do get sticky so I recommend lining the pan with something. This post, recipe and the images have been updated from November 2014 — five years later it was time! Crust layer: Pre-heat oven 350*, line 9"x13" baking pan with parchment paper allowing some to hang over edges to easily remove from pan. These are delicious! Easy enough to make that my kids help me. Grease a 9-inch square baking pan. https://constantlycooking.com/2015/06/26/butter-tart-squares Shortbread Base: 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces; 3 tablespoon (40 grams) granulated white sugar The shortbread crust makes them go from great to amazing. They are definitely a Canadian thing! Do you prefer Slow Cooker or Instant Pot? Vanilla ice cream would be greaton the side or a few berries. The great CAnadian debate – lol! I think I even managed to interpret it correctly. If freezing, you may want to slice the whole panful into two or three or four large sections, wrap well and freeze. Get my secrets for meals that bring your family to the table! All the flavor of a traditional butter tart, made with whole wheat flour, ground flax seed and pure maple syrup. I’m so glad to hear you liked them! To store for a longer period, place in an airtight container or freezer bag, with wax paper or parchment in between the layers, and freeze for up to 3 months. I made these this morning. About 10″ by 15″. This is too good to leave any stuck to the pan! Yes! Hi Marci! to to be a real Canadian you MUST have the Raisins in them!!!!! let it cool off and after 3 hrs…I decided to cut the squares and everything was gooey and the base wasn’t cooked. I can tell you this..it wasn’t a funeral in our family unless we had gran’s squares. I’m glad you loved them! Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making! Merry Christmas . Thanks! Servings depends really on how small or large you cut them into squares. 1 & 1/3 cups all purpose flour. BOTTOM LAYER. When ready to serve, thaw and then cut into bars. Thanks for the recipe! I left them out because 1) I hate raisins and 2) they are high in sugar and carbs. And you need something to put it on. Butter tarts are soooo quintessential Canadian and one of our favorite desserts along side a cup of coffee or tea. I cooked the base an extra 5 min, then cooked the rest accordingly, even an extra 5 min again. As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown … They are pretty gooey bars, but after refrigerating they should be easily removed and sliced. Add the I mean the last 4 years!) Very delicious. There are 252 comments on this recipe and lots of love for it. I’m Canadian, have eaten my share of butter tart squares, and these are divine. 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