Recipe courtesy of Mary Berg
Butter Tart Squares
- Level: Easy
- Yield: 9 large or 16 small bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 557
- Total Fat
- 30
- Saturated Fat
- 14
- Carbohydrates
- 70
- Dietary Fiber
- 2
- Sugar
- 43
- Protein
- 6
- Cholesterol
- 89
- Sodium
- 191
- Total: 1 hr 5 min (plus cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray
Pastry:
2 cups (270 grams) all-purpose flour
1/3 cup (65 grams) packed brown sugar
1/2 teaspoon kosher salt
3/4 cup (168 grams) unsalted butter, melted
Filling:
3/4 cup (150 grams) packed brown sugar
1/3 cup (114 grams) golden corn syrup
1/4 cup (85 grams) maple syrup
2 eggs
1/4 cup (56 grams) unsalted butter, melted
1 1/2 teaspoons (7 1/2 milliliters) white vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup (90 grams) chopped pecans
1/2 cup (60 grams) chopped raisins
Directions
- 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.