Butter Tart Squares
Published January 16, 2018
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRUST
1 ¼ cup/159 grams all-purpose flour
¼ cup/55 grams packed brown sugar, light or dark
Pinch of fine sea salt
½ cup/113 grams cold unsalted butter, cubed
FOR THE FILLING
⅓ cup/76 grams unsalted butter, softened
2 tablespoons heavy cream
1 teaspoon vanilla extract
½ cup/72 grams raisins, roughly chopped (optional)
1 cup/220 grams packed brown sugar, light or dark
1 large egg, beaten
1 tablespoon all-purpose flour
Nutritional analysis per serving
18 grams carbs; 25 milligrams cholesterol; 136 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 14 milligrams sodium; 1 gram protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees F (180 degrees C). Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 9-inch (23-centimeter) square pan and bake for 15 minutes.
- Step 2
As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust.
- Step 3
Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 1 ¾ inch (4.5 centimeters).
Private Notes
Comments
I made the butter tarts in square form this afternoon for my film club's screening tonight. OUTRAGEOUSLY delicious, more than such a simple recipe deserves to be. However, my teeth hurt at the thought of adding raisins to all the sugar, so I substituted an equal amount (72g) of walnut pieces -- a perfect note of nutty crunch.
A super-easy and rich take on butter tarts. Be sure to add a very generous pinch of salt to the shortbread base (more like 1/4 tsp) or it will taste flat.
My Canadian Mother in Law used pecans, delicious!
That's a Great recipe! I tried it, and I like it. Then, I thought that dates would be a good sub for half of the brown sugar. Ymmmmm! I like to be right! Ha-ha.
Canadian: MAKE! Great Christmas cookie addition. Easy, nostalgic and husband loved
These are GREAT! I can't eat nuts so I switched to dates. These are soo easy, they remind me the recipes my grandmother helped me make. It was under 1 hour, start to finish. ( included dishes!!).