Butter Tart Squares Made Easy
All the gooey, caramel-y charm of classic butter tarts baked into easy slice-and-serve squares. Perfect for sharing and make-ahead friendly.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour for crust
- 0.33 cup granulated sugar for crust
- 0.25 tsp fine salt for crust
- 0.75 cup cold unsalted butter, diced for crust
- 0.95 cup packed brown sugar for filling
- 0.5 cup light corn syrup for filling
- 0.33 cup unsalted butter, melted for filling
- 0.67 cup beaten eggs for filling; about 3 large eggs
- 1.5 tsp vanilla extract for filling
- 1 tsp white vinegar for filling
- 0.25 tsp fine salt for filling
- 0.75 cup raisins for filling
- 1 tbsp all-purpose flour for filling; light thickener
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9-inch square pan with parchment, leaving overhang.
- Combine flour, sugar, and salt for the crust in a bowl. Cut in cold butter until sandy crumbs form.
- Press the mixture firmly into the pan. Bake 12–15 minutes, until set and lightly golden at the edges.
- Whisk brown sugar, corn syrup, melted butter, and the 1 tbsp flour until smooth.
- Stream in the beaten eggs. Add vanilla, vinegar, and salt. Whisk until glossy and well combined.
- Fold in raisins so they’re evenly distributed.
- Pour the filling over the hot crust. Smooth the top with a spatula.
- Bake 20–22 minutes, until edges are set and the center still jiggles slightly.
- Cool completely in the pan. Chill 30 minutes for cleaner cuts, then lift and slice into squares.
Notes
Try swapping the raisins for chopped pecans or adding 1–2 tbsp maple syrup to the filling. For neat edges, refrigerate before slicing, then wipe the knife between cuts. Store covered in the fridge up to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Butter Tart Squares Made Easy flavors. All ingredient ratios and instructions are independently developed.