Butter Tart Squares


If you love butter tarts, then you will love these delicious squares! With a buttery shortbread crust and a rich caramel top, these freezer-friendly squares are perfect to have on a tray of baking during the holidays, for special occasions or to bring to a picnic.


Storage time: Up to 7 days in the refrigerator or up to 1 month in the freezer.

Yield: Makes 48

Butter Tart Squares


  • 3/4 cup salted butter, softened
  • 1/4 cup packed light brown sugar
  • 1 1/4 cups all-purpose flour
  • 1/3 cup salted butter, softened
  • 1 1/4 cups packed light brown sugar
  • 2 large eggs, lightly beaten
  • 2 tbsp whipping cream
  • 1 1/2 tsp vanilla
  • 2 tbsp all-purpose flour
  • 1/2 cup raisins or currants


  1. Preheat oven to 350°F. Line a greased 9X13 inch baking pan with parchment paper, leaving a 2 inch overhang.
  2. To make the base, use an electric mixer on medium and beat together 3/4 cup butter and 1/4 cup sugar in a medium bowl. Add 1 1/4 cups flour and, using a fork, stir mixture until it is crumbly. Press evenly into bottom of prepared pan.
  3. Bake until lightly browned, about 20 minutes.
  4. Meanwhile, to make filling, use an electric mixer to beat 1/3 cup butter and 1 1/4 cups sugar until fluffy. Add eggs, cream and vanilla and beat on low just until combined.
  5. Add 2 tbsp flour and stir to combine.
  6. Remove pan from oven and sprinkle raisins over hot crust. Pour filling carefully over raisins.
  7. Bake until filling is set, about 25 minutes. Cool completely in pan on a rack.
  8. Loosen edges of squares and lift using parchment paper. Cut into squares. Store in an airtight container.
Nutritional analysis per square:


75 calories, 4.6 g fat, 0.5 g protein, 8.4 g carbohydrate, 0.1 g fibre, 38 mg sodium