19 Sep, 2009
My MIL’s recipe for butter tart squares (easier than actual butter tarts but just as delicious)
Posted by andrea tomkins in: Recipes and Food
When people ask me about Canadian cuisine (not that they DO, but if they DID) I give them poutine. And smoked salmon. And pea soup. And caribou steaks. And beaver tails. And BUTTER TARTS.
Canadian readers have probably eaten a butter tart or two in their lifetime, but not everyone knows about butter tarts. (!)
Butter tarts are like pecan pie without the pecans, made in smallish individual servings that are about the size of a donut. Butter tarts have been traced back to pioneer days. That’s how long we’ve been enjoying this delicious pastry!
This is a recipe for butter tart squares. There’s no fiddling with individual pastry shells, which is great for me because I’m terrible at pastry and am an impatient and inexperienced pastry baker. In this recipe, the crust is a layer of buttery goodness (OH THE BUTTER) which holds it all together. It is killer simple.
Gooey. Delectable. Easy. And it feeds a crowd. It is perfect for this time of year.
Anyway, I’m sorry I don’t really have a photo.
I cannot walk past a tray of these and not eat one. Or two. It is dangerous. On a diet? You’re in double danger. The great thing about making butter tarts in “square” format is that you can cut these as small (YOU CHEAPSKATE!) or as large (YOU GLUTTON!) as you like.
If you cut them smallish you’re more likely to eat more of them and think that you’re getting away with something.
I haven’t made these myself. I’ve just eaten them. I requested the recipe from my MIL knowing that some of you would love to try these too.
Andrea’s MIL’s Butter Tart Squares
First, the “crust”:
- 1 cup of butter, softened
- 2 cups of flour
- 1/4 cup sugar
- pinch of salt
Next, the filling:
- 1/4 cup butter
- 3 eggs, beaten
- 2 cups brown sugar
- 1 tbsp baking powder
- 1 tbsp flour
- pinch of salt
- 1 teaspoon vanilla
- 1 cup raisins
Make the crust: Cut butter into dry ingredients with pastry blender or fork until crumbly. Press firmly into an ungreased 9″ x 13″ (23 x 33 cm) pan.
Make the filling: Melt butter; add eggs and remaining ingredients. Mix and pour evenly over crust. Bake at 350°F (180C) for 30-35 minutes. Cut when cool.
I think this would make a great Thanksgiving dessert, or something you can whip up for a bake sale. It makes a LOT of squares.
Let me know if you try this recipe. You won’t regret you did!
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(That is, unless you are trying to abstain from sweets and carbs in which case, yes, you may just regret making these.)
