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.
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
|Servings||Prep/Cook Time||Passive Time|
|12||55 minutes||4 – 12 Hours|
- 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.
- 130 grams (1 Cup) All-Purpose Flour
- 50 grams (1/4 Cup) Sugar
- 1 Pinch Salt
- 113 grams (1/2 Cup) Cold Unsalted Butter
- 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