Decadent Butter Tart Squares: A Foolproof Recipe for the Classic Canadian Treat

Butter tarts. The quintessential Canadian dessert. Gooey, sweet, and utterly irresistible. But what if you could take all the deliciousness of a butter tart and transform it into an easy-to-make, shareable square? Enter: Butter Tart Squares. This recipe captures the essence of the beloved butter tart in a convenient and crowd-pleasing format. Get ready to experience butter tart bliss without the fuss of individual tart shells!

## Why Butter Tart Squares?

You might be wondering, why bother making squares when you can have the classic tart? Here’s why these squares are a game-changer:

* **Ease of Preparation:** Forget fiddling with individual tart shells. This recipe uses a simple pastry crust pressed into a baking pan, making it significantly faster and easier to prepare than individual tarts.
* **Perfect for Sharing:** Butter tart squares are ideal for potlucks, bake sales, or any gathering where you need to feed a crowd. They’re easy to cut and serve, and everyone gets a perfect bite.
* **Customizable:** This recipe is a great base that you can customize with your favorite butter tart fillings. Add raisins, pecans, walnuts, chocolate chips, or even dried cranberries to create your own signature flavor.
* **Travel-Friendly:** Unlike individual tarts that can be delicate and prone to breakage, these squares are sturdy and travel well, making them perfect for picnics or road trips.

## The Secret to Perfect Butter Tart Squares

Achieving the perfect butter tart square is all about balancing the crust and filling. Here are some key tips:

* **The Crust:** A good crust should be tender and flaky, providing a sturdy base for the gooey filling. Use cold butter and ice water to ensure a light and flaky texture. Don’t overwork the dough, as this will develop the gluten and make the crust tough.
* **The Filling:** The filling is the heart of the butter tart square. It should be rich, sweet, and gooey, with a slightly caramelized flavor. Using brown sugar and corn syrup will contribute to the signature butter tart flavor and texture.
* **Baking Time:** Don’t overbake the squares, or the filling will become dry and the crust will harden. Bake until the crust is golden brown and the filling is set around the edges but still slightly soft in the center. It will continue to set as it cools.

## Ingredients You’ll Need

Before you start, gather these ingredients:

**For the Crust:**

* 1 ½ cups (192g) all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick, 113g) cold unsalted butter, cut into cubes
* ¼ cup (60ml) ice water

**For the Filling:**

* ½ cup (1 stick, 113g) unsalted butter, melted
* 1 cup packed brown sugar
* ½ cup corn syrup
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* ¼ teaspoon salt
* ½ cup raisins (optional)
* ½ cup chopped pecans or walnuts (optional)

## Equipment

* 9×13 inch baking pan
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor (optional)
* Whisk
* Parchment paper (optional)

## Step-by-Step Instructions

Follow these detailed instructions to create perfect butter tart squares:

**Part 1: Making the Crust**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You can also use a food processor for this step. Pulse until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, or the crust will be tough.
4. **Form the Dough:** Gently gather the dough into a ball. Flatten the ball into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.
5. **Preheat Oven:** Preheat your oven to 375°F (190°C).
6. **Prepare Baking Pan:** Lightly grease a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the squares.
7. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a rectangle slightly larger than the baking pan. If the dough is sticking, sprinkle a little more flour underneath.
8. **Transfer to Pan:** Carefully transfer the rolled-out dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough.
9. **Pre-bake the Crust:** Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Bake for 10-12 minutes, or until the crust is lightly golden. This pre-baking step helps prevent a soggy bottom crust.

**Part 2: Making the Filling**

1. **Melt Butter:** In a medium saucepan, melt the butter over low heat. Remove from heat.
2. **Combine Ingredients:** Stir in the brown sugar and corn syrup until well combined. The mixture should be smooth and glossy.
3. **Add Eggs:** Lightly beat the eggs in a separate bowl. Gradually whisk the beaten eggs into the butter mixture, whisking constantly to prevent the eggs from scrambling.
4. **Add Vanilla and Salt:** Stir in the vanilla extract and salt.
5. **Add Optional Ingredients:** If using, stir in the raisins and/or chopped pecans or walnuts.

**Part 3: Assembling and Baking**

1. **Pour Filling into Crust:** Pour the prepared filling evenly over the pre-baked crust.
2. **Bake:** Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set around the edges but still slightly soft in the center. The filling will continue to set as it cools.
3. **Cool Completely:** Remove the baking pan from the oven and let the squares cool completely in the pan before cutting. This is important, as the filling will be very soft when hot. Cooling allows the filling to firm up and makes the squares easier to cut.
4. **Cut and Serve:** Once the squares are completely cool, cut them into squares using a sharp knife. If you lined the pan with parchment paper, you can lift the entire slab of squares out of the pan before cutting.

## Variations and Tips

* **Chocolate Chip Butter Tart Squares:** Add ½ cup of chocolate chips to the filling for a chocolatey twist.
* **Maple Butter Tart Squares:** Substitute ¼ cup of maple syrup for ¼ cup of the corn syrup for a maple-infused flavor.
* **Coconut Butter Tart Squares:** Add ½ cup of shredded coconut to the filling for a tropical twist.
* **Salted Caramel Butter Tart Squares:** Sprinkle a pinch of sea salt on top of the squares after baking for a salty-sweet combination.
* **Nut-Free Option:** Omit the nuts if you have allergies or prefer a nut-free version.
* **Make Ahead:** The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. The filling can also be made ahead of time and stored in the refrigerator for up to 2 days. Assemble and bake the squares just before serving.
* **Freezing:** Baked butter tart squares can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw completely before serving.
* **Preventing a Soggy Crust:** Pre-baking the crust and pricking it with a fork are essential steps to prevent a soggy bottom crust. You can also brush the bottom of the pre-baked crust with a lightly beaten egg white before adding the filling to create a moisture barrier.
* **Using a Store-Bought Crust:** If you’re short on time, you can use a store-bought pastry crust. Make sure to use a deep-dish crust and adjust the baking time accordingly.

## Serving Suggestions

Butter tart squares are delicious served on their own, but here are a few serving suggestions to elevate your dessert experience:

* **With a scoop of vanilla ice cream:** The warm, gooey squares paired with cold, creamy ice cream are a match made in heaven.
* **With a dollop of whipped cream:** A dollop of freshly whipped cream adds a light and airy touch to the rich squares.
* **With a drizzle of caramel sauce:** Enhance the caramel notes of the filling with a drizzle of warm caramel sauce.
* **With a cup of coffee or tea:** The perfect accompaniment to a sweet treat.

## Troubleshooting

* **Crust is too tough:** You may have over-worked the dough. Be careful not to over-mix the dough and use cold butter and ice water. Let the dough rest in the refrigerator before rolling it out.
* **Crust is soggy:** You may not have pre-baked the crust long enough, or the filling may have been too wet. Make sure to pre-bake the crust until it is lightly golden and prick it with a fork to prevent it from puffing up. You can also brush the bottom of the pre-baked crust with a lightly beaten egg white before adding the filling.
* **Filling is too runny:** You may not have baked the squares long enough. Bake until the filling is set around the edges but still slightly soft in the center. The filling will continue to set as it cools.
* **Filling is too dry:** You may have overbaked the squares. Bake until the filling is just set and the crust is golden brown.

## Nutritional Information (Approximate)

*Please note that nutritional information is approximate and may vary depending on specific ingredients and serving sizes.*

* Calories: 250-300 per square
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 100-150mg
* Carbohydrates: 30-40g
* Sugar: 20-25g
* Protein: 2-3g

## Conclusion

Butter tart squares are a delightful and easy way to enjoy the classic Canadian treat. With a few simple ingredients and steps, you can create a decadent dessert that is perfect for sharing or indulging in yourself. So, gather your ingredients, preheat your oven, and get ready to experience the magic of butter tart squares! This recipe is a guaranteed crowd-pleaser and a fantastic addition to your baking repertoire. Enjoy!