Butter Tart Squares
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 Butter Tart Squares.
Servings: 18 servings
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
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.
This may be made in an 8-inch or 10-inch pan as well. You'll need to adjust the baking time accordingly. (An 8-inch pan typically bakes in about 30-32 minutes.)