Best Buttertart Squares Recipes

BUTTER TART SQUARES

Steps:

• Preheat the oven to 350F degrees. Line the pan with parchment paper, leaving an overhang around the edges.
• In a large bowl beat the butter and powdered sugar until fluffy.
• Mix in the flour - the mixture will be thick.
• Press the mixture into the bottom of the pan.
• Bake in the preheated oven for 15-20 minutes or until the top looks set and is a pale, golden color. Remove from the oven and leave the oven turned on.
• Make the filling as the base layer is baking.
• Beat the butter, brown sugar and flour until evenly combined.
• Beat in the eggs and vanilla extract.
• Mix in the corn syrup and vinegar. Stir in the optional raisins, currants or walnuts.
• Pour the mixture over the gently baked crust.
• Bake in the preheated oven for 30-35 minutes, or until the top looks set and if you give the pan a nudge the filling layer doesn't look liquidy.
• Remove from the oven and cool completely before slicing for clean cuts and to ensure that the bars are set.
• When ready to slice, lift the bars out of the pan using the overhang of the parchment paper. Place on the cutting board and slice using a sharp knife. If the edges seem too crispy, simply slice off the edges.

OLD-FASHIONED BUTTER TART BARS

Steps:

• 1. Prepare the base: In a small bowl, mix together the flour and sugar. Using two knives or a pastry blender or your fingers, cut butter in until mixture resembles coarse crumbs. Press evenly into 9-inch square, ungreased pan. Bake in a preheated oven for 15-18 minutes or until golden brown. Place pan on wire rack.
• 2. Prepare the Filling: In a medium bowl, combine the brown sugar, walnuts and raisins. Add eggs, flour, baking powder and vanilla and beat until well blended.
• 3. Spread evenly over hot base and bake for 20 to 25 minutes or until golden brown. Place pan on a wire rack to cool completely. (The filling may seem a bit jiggly at first but will become firm when completely cooled). Cut into bars

BUTTERTART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan.
• In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake for 15 minutes in preheated oven. Crust should not be fully cooked.
• In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan.
• Bake 20 minutes more. Cool, and cut into squares.

BUTTER TART SQUARES

Steps:

• Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line with parchment paper to overhang the sides.
• For the pastry: Add the flour, sugar and salt to a large bowl or the bowl of your food processor and mix/pulse to combine. Add the melted butter and mix until moist and crumbly. Transfer to your prepared pan and press into the bottom and about 1/2 centimeter (1/4 inch) up the sides.
• Dock the crust all over with a fork and bake for 15 minutes.
• Meanwhile, for the filling: Whisk together the sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract and salt in a large bowl.
• Sprinkle the crust with the pecans and raisins and pour over the filling. Bake for 25 to 30 minutes, or until the filling is just set but still a bit wobbly.
• Cool to room temperature before removing from the pan and slicing into squares.

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).