OMG Butter Tart Squares

Why are these called “Oh My Goodness” Butter Tarts? Because that is what you will say when you eat them.

Butter tarts are the quintessential Canadian holiday treat. They are like little tarts filled with the most amazing gooey, sugary filling. They are super sweet and super sinful. You definitely have to give yourself an indulgence pass when eating them.

This recipe is for a square that tastes just like the tarts, without a lot of the fuss.

The first thing we have to discuss is the Butter Tart Controversies. Yes, there are controversies. The debates rage online and at local bridge clubs and curling rinks. The main areas of discussion are:

With or without raisins
With or without nuts
With or without corn syrup
“Drip down your chin” gooey or soft, but solid

In my humble opinion, your favourite combination is your favourite combination. If you are going to indulge, just go for it and don’t worry about sticking to the purely authentic combinations. I know that the purists are not going to like that, and that’s ok.

My personal preference is:

With raisins
Without nuts
Without corn syrup
Gooey tarts, but smooth solid squares

So there you have it. Experiment and see what you like best. This recipe is very forgiving and will easily allow you to leave out the raisins and add nuts – or not.

Want a Gluten Free Version?

This recipe is so forgiving that you can swap out the white flour for buckwheat flour. This will make it gluten free! If swapping, be sure to use regular buckwheat flour and not kasha (roasted buckwheat flour). Kasha is so strong flavoured that it does not suit this recipe. Regular buckwheat flour is almost the same colour as white flour. There is absolutely no need to add extra starches and what not. Just replace an equal amount.

A Note on Raisins

I do not have a preference for which type of raisins I use in this recipe. I have used both Thompsons and Goldens and had equal success.

Sometimes I will soak my raisins in warm water for 10 minutes ahead of time to plump them up a bit. They will not soften very much when baked, so if you like softer raisins, give them a soak.

Freezing Squares

These freeze very well. If you want to make a few batches and freeze some, go for it. You can either pre-cut them and freeze, or freeze the whole pan and cut them afterwards. It doesn’t matter if you cut them up while they are still frozen or after they are thawed.
Be sure to label your freezer bags or containers with their name and the date. They will keep well in the freezer for up to 6 months.

GET MORE INFORMATION

Need brown sugar for this recipe? Why not make your own.
Learn more about using buckwheat flour.
If you are freezing batches and need labels, we have printables.

OMG Butter Tart Squares Recipe

Print Recipe

Servings	Prep/Cook Time	Passive Time
12	55 minutes	4 – 12 Hours

Recipe Notes

If you do not have apple cider vinegar, white vinegar can be substituted.
To ensure it is gluten free, use a wheat flour alternative like buckwheat flour.
If you want softer raisins, soak them for about 10 minutes in warm water before adding to filling.
Add nuts to the filling if you like (I won’t tell anyone). Chopped walnuts or pecans go well with this recipe.
This recipe freezes very well.

INGREDIENTS

Shortbread Crust

130 grams (1 Cup) All-Purpose Flour
50 grams (1/4 Cup) Sugar
1 Pinch Salt
113 grams (1/2 Cup) Cold Unsalted Butter

Filling

170 grams (1 Cup) Brown Sugar
55 grams (1/4 Cup) Melted Unsalted Butter
2 Large Room Temperature Eggs
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
33 grams (1/4 Cup) Raisins

DIRECTIONS

Preheat oven to 350 °F (180 °C).

Gather all of the crust ingredients.

Gather all of the filling ingredients.

Crust

Add flour, salt and sugar to a mixing bowl. Use a spoon to mix all together.

Use a pastry blender or two knives to cut the butter into the flour until it is crumbly.

Transfer the crust mixture into the parchment-lined 8 x 8 pan. Spread it out evenly and then press it down firmly. Don’t forget to press down the sides.

Bake in preheated oven for about 15-20 minutes. It is done when browned on edges and top.

Filling

Place brown sugar and melted butter in a mixer bowl. Mix on medium speed until well blended.

Add one egg at a time and mix well in between additions.

Add apple cider vinegar and vanilla. Mix well.

Pour filling into baked crust. If adding raisins, sprinkle on top.

Bake for 20-25 minutes. The centre will still be a little jiggly, but the crust will be browned and solid. Allow it to cool for 1 hour before cutting into squares. Store covered in the fridge.