Ahh, butter tarts. That delicious, gooey, rich treat that you can really only justify eating in the middle of a dark, cold, Canadian winter. Or, if you’re me, in the middle of a hot Australian summer because Christmas just wouldn’t be Christmas without butter tarts!
I’ve shared my family’s usual recipe for butter tarts here, but I have to say that this method really measures up. It’s got the same wonderful flavour and you don’t have to make your own pastry or try to get store-bought pastries home in one piece. And, you can slice them up a little bit smaller, so you can savour the squares just a little bit longer.
It’s your choice to add raisins, pecans, or walnuts — I used lightly roasted walnuts in this recipe and it turned out a treat. Enjoy!
Butter Tart Squares
Cooking time: 45 minutes
- 1 cup plain flour
- 1/4 cup sugar sugar
- 1/2 cup butter
- 2 tbsp butter, melted
- 2 eggs
- 1 cup lightly packed brown sugar
- 2 tbsp plain flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- 1 pinch salt
- Optional: 1 cup raisins, 1/2 cup coarsely chopped and roasted walnuts and/or pecans
Preheat oven to 350 F / 180 C. In medium sized bowl, toss together the first portions of flour, sugar, and use a fork or pastry blender to cut in the butter until crumbly. Press this into the base of a baking-paper lined 9×9″ pan, and bake for 15 minutes, until lightly golden on top.
Meanwhile, whisk together butter, eggs, and sugar until smooth. Add the remaining ingredients (excepting raisins and/or nuts) and whisk again. If using, spread the raisins and/or nuts across the baked base, then pour the liquid ingredients over top.
Bake for 20-25 minutes, until top is slightly firm to the touch. Let cool, then slice into squares. These keep very well, if you have the restraint!