Butter Tart Squares With Pie Crust
- January 15, 2022
Site Index Bars and squares Christmas baking Raisins.There is nothing like a batch of butter tart bars hidden in your freezer for when company comes over.So the long answer to the short question is YES you can put nuts in these butter tart bars!Make sure to cut them before you freeze them – I find that it’s just easier to slice bars before they head to the freezer.Get a good quality plastic container and you can freeze two layers of bars at a time, following step three below.I find that putting them in a plastic sealed container doesn’t always prevent freezer burn.If you are looking for another retro recipe that is seriously the bomb, try my Peanut Butter Marshmallow Squares / Confetti Bars as pictured above.Now THESE don’t last in the freezer, mainly because they taste amazing frozen!So who here makes butter tart bars?Pin this recipe to your Christmas Baking or Dessert Boards and Remember to FOLLOW ME ON PINTEREST! .
Butter Tart Squares
Butter Tart Squares with Raisins and Walnuts have a rich caramel taste with a gooey, chewy texture.Don’t miss this easy to make version of traditional Canadian Butter Tarts.This simple recipe for butter tart squares would be a perfect dessert treat to serve on the holidays, for a shower or brunch, or just to have on hand when company arrives.What makes the butter tart so delicious is the sweet bottom, gooey center, and semi-solid crunchy top.This is a simple shortbread layer involving flour, brown sugar, and chilled cubed butter that you have to cut into the dough.Pictured above is a traditional pastry cutter / dough blender that you use to cut the butter up and mix it with the flour and sugar.Alternatively, you could put the ingredients in a food processor and pulse just until the butter is less than pea-sized and incorporated with the rest of the mixture.This is an essential step and really gives the butter tart squares the puffed and chewy center.Additionally, you could leave the raisins and walnuts out altogether and make a more traditional version of the Canadian butter tart.Pour on top of the baked shortbread layer and return to oven for about 25-30 minutes or until just set in the center. .
Butter Tart Squares
These bars are just like the classic tart recipe but easier to make because there’s no fiddling around with homemade pastry.You’ll simply beat together softened butter and powdered sugar until soft, then mix in the flour.You’ll press the mixture into the bottom of your prepared pan and bake the crust on its own first so that it doesn’t get soggy.As the crust is baking, you’ll beat together softened butter, brown sugar and a little flour, then mix in the eggs and vanilla extract.There’s a lot of sugar in butter tarts, so the vinegar helps to balance out the sweetness.I know the struggle – but even 30 minutes can make a big difference (although I do recommend letting them cool for at least 4 hours before slicing).Personally, I love eating butter tarts cold from the fridge – but that’s another debate. .
Butter Tart Squares recipe (freezer friendly!)
These Butter Tart Squares are so sweet and gooey — a shortbread crust makes these so easy and SO good!So I know the butter tart is a Canadian thing, but tell me some American bakeries have caught on.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.So I texted my sister and asked her for a butter tart square recipe.— a 9×13″ baking pan will give you the best results and nice thick gooey layers!The problem with parchment is that the crust won’t hug the sides of the pan as tightly, which means a bit of the filling will drip down the edges.(as I did often 5 years ago) — instead I recommend using parchment paper or nothing at all but a good layer of non stick spray.The problem with parchment is that the crust won’t hug the sides of the pan as tightly, which means a bit of the filling will drip down the edges.The vinegar, because some people have commented, is to cut through some of the sweetness and is a traditional ingredient in butter tart squares.If you prefer, or you’re worried about it, you can reduce to 1 tablespoon or omit, but I recommend enjoying with a strong cup of coffee.These Butter Tart Squares can be refrigerated for one week in an airtight container.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.1-2 tablespoons cold water optional Filling 1/2 cup butter unsalted.Dump flour mixture into pan and press down evenly to form a crust.Create an account easily save your favorite content, so you never forget a recipe again. .
Butter Tart Squares
Crisp shortbread is layered with a gooey, sweet mixture of nuts and fruit topped with a crisp caramelized layer of brown sugar crust to make these irresistible Butter Tart Squares.To make this recipe, you’ll press the crust into a baking pan, with no need to form individual tart shells.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.You’ll need only three ingredients to make the crust for this recipe: butter, flour, and sugar.I’m a big fan of a simple shortbread crust – and shortbread-style cookies and bar desserts too!I tear an extra section of parchment paper and lay it on top of the dough.Stir the brown sugar into the melted butter and then add the remaining ingredients.Bake until the top springs back when lightly touched, approximately 22-25 minutes.Butter Tart Squares 4.2 from 5 votes Crisp shortbread is layered with a gooey, sweet mixture of nuts and fruit topped with a crisp caramelized layer of brown sugar crust to make these Butter Tart Squares.Save to Favorites Pin Print Review Servings: 18 servings Cook Mode Prevent your screen from going dark Ingredients Crust Ingredients ▢ 1/2 cup butter softened.▢ 1/3 cup potato starch Filling Ingredients ▢ 2 tablespoons butter melted.▢ 1/2 cup chopped pecans or walnuts ** Gluten Free Alternative for the Filling ▢ 2 tablespoons brown rice flour Instructions Preheat oven to 350°F.Stir the brown sugar into the melted butter and then add the remaining ingredients.Bake until top springs back when lightly touched, approximately 25-28 minutes.I tear an extra section of parchment paper and lay it on top of the dough. .
Butter Tart Squares Recipe
For these squares, rather than make individual pastry shells, you simply pour the butter tart filling over a shortbread base. .
Walnut Butter Tart Bars – The Home Baked Vegan
These vegan dessert bars are made with a flaky pie crust base topped with buttery, brown sugar filling and walnuts.My youngest daughter enjoyed pressing down the dough into the pan for the crust layer, and mixing the ingredients together with a spoon.You can store these walnut butter squares in an airtight container at room temperature, or pop them in the freezer for longer storage. .
Gooey Maple Butter Tart Bars
Think of them as a long-lost relative of the pecan pie, except a little bit sweeter and a whole lot more gooey.While no one knows exactly where butter tarts were first made or what inspired them, the first known recipes started appearing in print in the early 1900s, the most notable being the the iconic Five Roses cookbook published in 1913.By the 1930s, the butter tart was firmly enshrined in public opinion as a quintessential icon of Canadian cuisine.I'm talking the kind of deep-seated grudges that would rival the Capulets and Montagues, the Hatfields and the McCoys, the Habs and the Leafs, or Wil E Coyote and the Roadrunner.That said, the first known recipe for butter tarts did contain dried currants, so I guess maybe Team Raisin isn't so crazy after all.The good news is that with these butter tart bars, you get all the same gooey filling and buttery crust, but with way less effort.They start with a super-simple brown sugar shortbread base, which is topped off which a classic butter tart filling mixture enhanced with a splash of maple.And even better, they've got everything in the same pan - crispy caramelized edges, softly set sides, and a slightly runny middle. .