This post may contain affiliate links. Please read our disclosure policy.
Crisp shortbread is layered with a gooey, sweet mixture of nuts and fruit topped with a crisp caramelized layer of brown sugar crust to make these irresistible Butter Tart Squares.
This recipe transforms classic butter tarts into a simple bar dessert recipe that you can make in a fraction of the time. To make this recipe, you’ll press the crust into a baking pan, with no need to form individual tart shells.
Butter Tart Squares
Butter Tart Squares were described by Beth as The Ultimate Canadian Food. You know that I could not resist baking something described that way!
I’m super happy to say that this dessert lived up to its reputation. I’ve lost count of how many times I’ve made these Butter Tart Squares over the past ten years.
Butter Tart Filling Ingredients
The filling for butter tarts is a base of butter, sugar, and egg. Some recipes create a sweet, syrupy, runny filling, others make them gooey, but firm enough to slice and hold.
We like our butter tarts made into bars and very generously filled with chewy raisins and nuts.
- melted butter
- light brown sugar
- eggs
- all-purpose flour
- baking powder
- vanilla extract
- kosher salt
- raisins
- chopped pecans or walnuts
Butter Tart Crust
You’ll need only three ingredients to make the crust for this recipe: butter, flour, and sugar.
This is a simple shortbread crust that is crisp and buttery. It’s lightly sweetened and almost melts in your mouth.
I’m a big fan of a simple shortbread crust – and shortbread-style cookies and bar desserts too! Nothing beats the ease of combining just a handful of ingredients for these simple treats.
Baking Tip: Here’s a tip for pressing shortbread crusts into baking pans. I tear an extra section of parchment paper and lay it on top of the dough. Use that paper to press the pan into the crust. Your hands will stay clean and the dough will spread smoothly across the pan.
Butter Tart Recipe
- Preheat oven to 350°F. Line a 9″ square pan with parchment paper or grease it very well with butter.
- To make the crust, beat the butter and the sugar together until smooth. Add the flour and stir just until combined. Press into the prepared pan and then bake for 15 minutes. Let the crust cool completely.
- When the crust has cooled, mix together the filling ingredients. Stir the brown sugar into the melted butter and then add the remaining ingredients. Pour the filling over the crust.
- Bake until the top springs back when lightly touched, approximately 22-25 minutes. Let cool completely before cutting into squares.
Butter Tart Squares
Ingredients
Crust Ingredients
- ½ cup butter softened
- 1 cup all-purpose flour*
- ½ cup sugar
*Gluten-Free Alternative for the Crust
- ⅔ cup brown rice flour
- ⅓ cup potato starch
Filling Ingredients
- 2 tablespoons butter melted
- 1 cup light brown sugar
- 2 eggs
- 2 tablespoons all-purpose flour**
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- ⅛ teaspoon kosher salt
- 1 cup raisins
- ½ cup chopped pecans or walnuts
**Gluten-Free Alternative for the Filling
- 2 tablespoons brown rice flour
Instructions
- Preheat oven to 350°F. Line a 9" square pan with parchment paper or grease it very well with butter.
- To make the crust, beat the butter and the sugar together until smooth. Add the flour and stir just until combined. Press into the prepared pan and then bake for 15 minutes. Let cool completely.
- When the crust has cooled, mix together the filling ingredients. Stir the brown sugar into the melted butter and then add the remaining ingredients. Pour the filling over the crust.
- Bake until top springs back when lightly touched, approximately 25-28 minutes. Let cool completely before cutting into squares. Enjoy!
Notes
{originally published 6/21/12 – recipe notes and photos updated 7/13/21}
Check out all of the Gluten Free Dessert Recipes on this website!
They look amazing. Drop a nice little scoop of vanilla ice cream on them and I'm all over these bars!!
Totally drool worthy. They look amazing.
Yum – these would not last a minute in my house!
Mary x
Oh honey! These look so delicious. I can't believe that they are gluten-free too. Wow! I have to forward this to a few of my GF friends right now. Thank you for sharing another delectable post with me.
Those different layers on these bars look (and sound!) great. I've never used brown rice flour, so I'll have to check around for that.
What a great description. Almost a call to action! I love shortbread crusts.
I'm so glad you liked them, Mary! They're definitely one of my favorites!
Oh Mary, Mary, Mary. I'm just going to stop blogging and make everything you post. These really do look and SOUND incredible!
These bar cookies do look good and if they're one of Beth's favorites you know they have to be really special! Pinned!
These sound and look magnificent Mary. How crumbly and delightful!
WOW, my mouth is watering just looking at these things! As soon as I start eating sugar again, this recipe is first on my list!
If it has butter in the name…you know it must be pretty dang amazing. These look awesome!
Banging head against wall. Why–is–Ben–on–diet….
I absolutley LOVE butter tarts, I need to make these ASAP!
Oh yes must give these little gems a go.
Beth certainly has a special way with words, doesn't she?! These sound so good – I love butter tart anything 🙂
Would you kindly clarify something in the recipe for me. I see in the filling where you mention that 1 cup regular flour can be substituted, but in the crust i assume that 1 cup of regular flour is substituted for the other, but what happens to the 1/3 cup potato starch? Is that simply omitted and taken over by the larger amount of the regular flour or does that stand on its own and get readjusted also? Thank you in advance.
1 cup of all-purpose flour substitutes for the 2/3 cup brown rice and the 1/3 cup potato starch. I hope that helps!
hello…its a fantastic recipe…but could u pls tell me abt recipe measurements…i have google n saw that
1 cup flour= 140 gms/ 5 oz
1 cup sugar = 200 gms/8 oz
1 cup sour cream = 240 ml/10 oz
do u also use this measurements for all ur recipes and also my oven has 3 racks…in which rack should i bake…top,middle or last rack? pls help…thank u … 🙂
I could see my daughter serving these with her little tea set – perfect.
Thank you for this AWESOME recipe!!! I just made it and have shared your recipe on my business page as it is JUST so delicious! 🙂