This Butter Tart Squares Recipe is one that I make every holiday season. Butter tarts are the classic Canadian treat, and if you have never tried one, you are missing out. Butter tarts are usually, well, tarts. The filling is made with yes, butter of course, and also brown sugar, eggs and vanilla. Sometimes there are raisins, or currants, walnuts, or pecans, too. In fact, many people have very strong preferences about the add ins. Usually leaning to how their grandmothers and mothers did the recipe.
These delicious treats are a little bit similar to a pecan pie. But not the same. If you are Canadian, then you know exactly what I mean. One thing for sure, butter tarts are delectable, sweet, gooey treats, and they are everywhere during the holiday season. In our house, we love these butter tarts squares, and the pastry tart shell has been replaced with a brown sugar shortbread instead. Making a sheet pan of these butter tart squares is much easier than individual tarts, and there is no pastry to roll out.
Some recipes for butter tarts use corn syrup, but I'm not a fan of it, and this recipe is a classic. No corn sryup is involved. Brown sugar, eggs and butter combine to make their magic, and pecans add a delicious, nutty crunch. As they bake, the squares form a light caramelized crust on top, while the filling stays gooey.
The squares will keep, covered, at room temperature for a couple of days, otherwise, put in fridge for up to a week. These can be frozen, but be warned, it won't stop anyone from eating them up. They are delicious when frozen, we have discovered at my house.