Best Butter Tart Squares Recipes

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

RAISIN BUTTER TART SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
• Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
• Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
• Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

BUTTER TART SQUARES

Steps:

• 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.
• 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.
• 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 3/4 inch (4.5 centimeters).

BUTTER TART COCONUT SQUARES

Steps:

• Cream 1/2 cup butter.
• Add 2 tbsp brown sugar & 1 cup flour; blend with fork.
• Press into 9"x9" pan & bake at 350F for 15 minutes.
• Remove.
• Meanwhile:.
• Mix next 6 ingredients together & spread over base as soon as it is removed from oven.
• Bake 30-35 minutes more.
• Cool thoroughly & cut into squares.

RAISIN WALNUT BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk 1 1/3 cups flour and white sugar together in a bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse crumbs. Press flour mixture evenly into bottom of prepared pan.
• Bake in the preheated oven until light golden, about 10 minutes; remove base from oven to cool slightly, leaving oven on, about 5 minutes. Sprinkle base evenly with raisins and walnuts.
• Beat eggs well in a bowl with an electric mixer; beat in brown sugar until creamy, about 2 minutes. Beat 1/4 cup butter, vinegar, 1 tablespoon flour, and vanilla extract into sugar mixture just until combined; pour over base, covering raisins and nuts.
• Bake in the preheated oven until bubbly, about 30 minutes. Allow to cool completely, about 30 minutes; cut into squares.

RUM RAISIN BUTTER TART SQUARES RECIPE - (4.6/5)

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes. Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust. Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)

BETTY'S BUTTER TART SQUARES

Steps:

• For base: Cut butter into flour and brown sugar until crumbly. Press into 9x9-inch buttered pan.
• Bake at 350°F for 15 minutes.
• Mix filling ingredients well. Pour over partially baked crumb layer. Return to oven and cook 20 minutes more.
• Cool before cutting into squares to serve.

BUTTER TART SQUARES BY FREDA

Steps:

• 1. BASE: PREHEAT OVEN @ 350 in a bowl mix flour, sugar, then Cut in the butter until Crumbly Press into a 9" square pan. Bake @ 350 for 15 min.
• 2. Topping: In Bowl Mix together, Butter and eggs; Blend in the Sugar, flour, Baking Pdr, Vanilla, & Salt. Stir in raisins, & (optional Nuts) if You dessire. Pour this over the Base.
• 3. Bake: @ 350 for 20-25 min, or until top springs back when touched lightly. Cool completely before Cutting into Squares.
• 4. TIP: LEMOM SQUARES: Substitute White granulated Sugar for Brn Sugar, and add 1 tsp grated Lemon rind and 3 TBS lemon Juice. Follow baking directions above. (OMIT RAISINS & NUTS)

CHOCOLATE CHIP BUTTER TART SQUARES

Steps:

• CRUST:.
• Cream butter and sugar, add in flour. Press into a 9x9 baking pan. Bake at 350 F for 15 minutes. Set aside and make topping.
• TOPPING:.
• Mix brown suagr, eggs, vanilla, and flour. Stir in chocolate chips. Pour and spread topping on crust. Bake for 20 minutes more. Cut into squares.

SONRISA'S BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 1 cup flour and white sugar together in a bowl; cut 1/2 cup cold butter into flour mixture with a pastry blender until crumbly. Press flour mixture evenly into the bottom of a 9-inch square cake pan.
• Bake in the preheated oven for 15 minutes. Remove to cool slightly, leaving oven on.
• Whisk eggs and 2 tablespoons melted butter together in a bowl; whisk in brown sugar, 2 tablespoons flour, baking powder, and vanilla extract. Stir raisins and pecans into egg mixture; pour over the base.
• Bake in the preheated oven until top springs back when touched, about 20 minutes. Cool completely before cutting into squares.

RUM RAISIN BUTTER TART SQUARES

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes.
• Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust.
• Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)

BUTTER TART SQUARES

Steps:

• For base: Combine flour & sugar. Cut in butter until it resembles crumbs. Press mixture into a 9 x 13 inch pan. Bake at 325 f for 15 mintues.
• For filling: Cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing each one in well. Add vanilla, baking powder and flour.
• Sprinkle raisins over cooled base. Spread filling over top and bake at 325 f for 25 - 30 minutes. Cool until set.
• Can be put into the fridge an hour before cutting into squares for easier slicing.
• 1 1/4 hours time allocated for this recipe includes prep time.

BUTTER TART SQUARES

Steps:

• 1. Mix together topping and pour over crust. Bake at 350' for 30 minutes. Cool and cut into squares.

BUTTER TART SQUARES

Steps:

• Combine 1 cup flour 2 tbsp brown sugar Cut in ½ cup butter until crumbly Press into 8 x 8 buttered cake dish and bake at 350 for 15 minutes Mix in separate bowl - 2 beaten eggs 1 ½ cup brown sugar ½ cup oatmeal ¼ tsp salt ½ tsp baking powder 1 tsp vanilla ½ cup chopped walnuts Pour over partially baked crumb layer in baking dish. Return to oven and bake at 350 for another 20 minutes. Let cool and serve.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Butter an 8 x 8 inch pan.
• Shortbread Base: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
• Add the flour and salt and beat until the dough just comes together.
• Press onto the bottom of your greased pan and bake for about 20 to 25 minutes, or until pale golden in color.
• Remove from oven and place on a wire rack to cool while you make the filling.
• Filling: With a hand mixer, cream the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, until incorporated.
• Then beat in the corn syrup and vanilla extract. Stir in the flour, salt, and baking powder.
• Sprinkle the raisins evenly over the baked shortbread base.
• Then pour the filling over the raisins and bake for about 20 - 25 minutes or until the filling is set.
• Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.