Butter Tart Squares
Each square carries you on a trip, through textures and flavors. It begins with a buttery base that melts in your mouth followed by a sweet filling. You can add some walnuts or tangy currants for a twist. Whether relished in evenings or shared during gatherings these butter tart squares will surely leave a lasting guise, on your taste buds and warm your heart.
15 Servings
Ingredients
Base Layer:
- 2 ¼ c all-purpose flour
- ½ c powdered sugar
- 1 c unsalted butter softened
Butter Tart Filling:
- 4 large eggs
- 2 tsp vanilla extract
- ¾ c dark corn syrup
- 2 tbsp white vinegar
- ½ c unsalted butter softened
- 1 c brown sugar light or dark
- 2 tbsp all-purpose flour
- 1 c raisins currants, or chopped walnuts
Instructions
- First preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a bowl beat together softened butter (1 cup) and powdered sugar (½ cup) until it becomes light and fluffy.
- Gradually add all-purpose flour (2 ¼ cups) to the mixture. Mix well until everything is combined.
- Press the resulting mixture into the bottom of the pan.
- Place the pan in the oven. Bake for around 15 to 20 minutes or until it turns a golden color. Once baked remove from the oven. Keep the oven on.
- While the base is baking, prepare the filling by beating softened butter, (½ cup) brown sugar (1 cup) and flour (2 tablespoons).
- Add eggs (4 in total) one at a time along with vanilla extract (2 teaspoons). Mix after each addition.
- Next stir in corn syrup (¾ cup), vinegar (2 tablespoons) and if desired you can add raisins, currants or chopped walnuts up to 1 cup.
- Pour this filling over the baked base layer in your pan.
- Put it back into the oven for another 30 to 35 minutes or until the filling sets.
- Allow it to cool completely within the pan before using parchment paper overhangs to lift it out.
- Once cooled down entirely slice, into bars. They are ready to be served.
Notes
Transforming this classic into a gluten-free delight is simple and just as delicious. Swap the all-purpose flour in both the base and filling with your favorite gluten-free flour blend. Look for a 1:1 replacement type, ensuring it contains xanthan gum, the magic ingredient that mimics gluten's binding properties. When pressing the base into the pan, be gentle – gluten-free dough is a bit more delicate. As it bakes, it will fill your kitchen with the same mouth-watering aroma, and the end result will be so scrumptious, no one will guess it's gluten-free!