Butter Tart Squares

Ingredients

• 125 g (1 cup)plain flour
• 50 g (1/4 cup)granulated sugar
• 113 g (1/2 cup)butter
• 2 largeeggs, lightly beaten
• 28 g (2 tablespoons)butter, melted and cooled
• 200 g (1 cup)lightly packed brown sugar
• 16 g (2 tablespoons)plain flour
• 2 g (1/2 teaspoon)baking powder
• 2.5 ml (1/2 teaspoon)vanilla
• 1 pinchsalt
• 110 g (3/4 cup)raisins
• 55 g (1/2 cup)pecans, coarsely chopped

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Line a 23 cm (9-inch) square tin with baking parchment.

2. 2

   Bake the base

   In a medium bowl, combine the flour and sugar. Add the butter and work it in until the mixture forms coarse crumbs. Press the crumbs into the prepared tin and bake for 15 minutes. Leave to cool for 10 minutes.

3. 3

   Soak the raisins

   Put the raisins in a small bowl and cover them with boiling water. Leave for 15 minutes, then drain thoroughly and pat dry with a tea towel.

4. 4

   Mix the topping

   In a medium bowl, combine the eggs and melted butter. Add the brown sugar, flour, baking powder, vanilla and salt, then whisk until combined. Stir in the raisins and pecans.

5. 5

   Bake and cool

   Pour the topping over the base and bake for 20–25 minutes, or until the top springs back when lightly touched. Cool in the tin on a wire rack, then cut into squares. For easier cutting, chill for 20 minutes.

What are butter tart squares?

Butter tart squares are a Canadian traybake inspired by butter tarts, a pastry filled with a rich, sweet mixture. This version turns the idea into an easy-to-slice bake with a crumbly base instead of individual pastry shells.

The contrast is the appeal: a firm, buttery base supports a soft topping studded with raisins and pecans. Baking the base before adding the filling helps the layers stay distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 2g protein, 29g carbs, 10g fat.

The flour and sugars provide most of the carbohydrates, while butter and pecans contribute much of the fat; eggs and pecans add some protein. Pair a square with fresh fruit or yoghurt for a more balanced snack or dessert.

Building the crumb base

Crumb texture: Rub or work the butter into the flour and sugar until you have coarse crumbs, rather than a smooth dough. Press the mixture evenly into the lined tin so the base bakes to a consistent thickness.

First bake: Give the base its full 15 minutes, then let it cool for 10 minutes before adding the topping. This short pause makes it easier to pour the filling over the surface without disturbing the crumbs.

Getting the topping right

Raisins: Soaking them in boiling water for 15 minutes plumps them up. Drain them well and pat dry, so excess water does not thin the topping.

Mixing: Whisk the eggs, butter, sugar, flour, baking powder, vanilla and salt until combined, then fold in the fruit and nuts. Stir just enough to distribute them evenly.

How to tell when they are done

Doneness: Bake the topping for 20–25 minutes. The surface should spring back when touched lightly; avoid waiting for it to become very firm, as it will set further as it cools.

Cooling: Let the slab cool in its tin on a wire rack before slicing. A 20-minute chill can make cleaner cuts, especially while the centre is still soft.

Cutting and serving

Even squares: Use the parchment to help lift the cooled slab from the tin, then cut it into 16 portions. Wipe the knife between cuts if you want neater edges.

To serve: These squares work well on their own with tea or coffee. For a plated dessert, serve one with a spoonful of yoghurt or a little fruit.

Keeping the layers balanced

The flour-and-butter base is deliberately compact so it can hold the sweet topping. Press it evenly, but do not pack it so tightly that it becomes hard to bite.

The raisins bring sweetness and chew, while pecans add a contrasting crunch. Coarsely chopping the nuts keeps them noticeable without leaving large pieces that make slicing awkward.

Recipe notes & tips

• Line the tin with parchment so the cooled slab is easier to lift out.
• Measure the flour without packing it into the cup before converting or weighing.
• Pat the soaked raisins dry before mixing them into the topping.
• Spread the topping right to the edges so each square gets an even layer.
• Let the bake cool fully before cutting for neater portions.

Variations

• Walnut swap: Replace the pecans with an equal amount of coarsely chopped walnuts.
• No raisins: Leave them out for a smoother topping, keeping the pecans.
• Mixed fruit: Use a mixture of raisins and another dried fruit in place of some of the raisins.
• More vanilla: Add a little extra vanilla for a stronger aroma.
• Smaller bites: Cut the cooled slab into 32 pieces for a smaller serving size.

Common mistakes to avoid

• Wet raisins: Excess soaking water can loosen the topping; drain and pat them dry thoroughly.
• Uneven base: Thin spots may bake differently; press the crumbs into an even layer.
• Overbaking: A very firm top can mean the squares are dry; take them out once the surface springs back lightly.
• Slicing too soon: A warm topping may drag under the knife; cool the slab before cutting.
• Skipping the lining: The squares can be difficult to remove intact; line the tin with parchment first.

How to store

Store the cooled squares in an airtight container in the fridge for up to 4 days. Let them come towards room temperature before serving, or warm briefly if you prefer them soft.

Frequently asked questions