Butter Tart Squares

This was really delicious! I doubled the recipe and it came out perfect… this is my new go-to butter tart recipe now, thank you!

Based on other reviews I made this recipe in a 9 x 13 pan. It was too thin. It was hard to cut. I don’t think I’m going to try it again because it was too sweet and lacked the gooey center of a true butter tart.

Crust to filling ratio wayyyyy off. Way too much filling and too little crust. Had to double just to fit a 9×9 with crust then over flowed with filling

Love this recipe. I have used it 3 times now. Followed it exactly the first time, but used a pie shell instead of the shortbread the second time. And finally, I added some crushed pecans to the filling and sprinkled pecans halves on top the third time.

Love it!! So easy to make and everyone loves them!

So yummy and ridiculously easy when your used to making butter tarts. I added just a dash of salt to the base and used cream instead of the vinegar. I read some of the reviews that mentioned the vinegar aftertaste so I stayed clear of that. My old butter tart recipe used cream in it, and it’s amazing!

I made this as is, without the raisins, and it turned out perfectly. Taste is incredible and I couldn’t stop eating it. Next time I’d like to double the recipe.

I adore butter tarts but they’re such a pain to make (especially gluten free). This recipe is SO easy, I should have doubled it. My husband dislikes raisins in the butter tarts but said this dessert was actually really good. I may never make tarts again – this recipe is my new fav.

Scrumptious! Thanks for posting.

Excellent. Never Changed,a Thing of the Recipe. Thanks Kimberley for,Sharing. It’s in oven, Still.

Love this recipe, very tasty. This is the 2nd time making it and it won’t be the last.

I make this at least once a month…my husband likes it with raisons and my kids like chicolate chips…instead of the full cup of raisons i split it in half and place raisons/chips accordingly afer I pour the filling on the base.

very good

I loved these!!

Way too many raisins, and the crust is too crumbly. I will try some other recipes. Not bad but not the best recipe.

This is the first buttertart square recipe I have made in years that actually turned out with a crust that was not too hard. I lined the pan with parchment, cooled in the fridge, took it out onto a cutting board and then cut into perfect squares. I also added vanilla, rum, and cinnamon but not vinegar. Baked it for 5 minutes less as I could already see it was set.

really excellent! I made them mostly as written but I added a touch of salt and some vanilla to the crust. I also pierced the crust all over with a fork before baking it. I also topped it with pecans before baking it. Super delicious and perfect texture.

Very tasty! However, the base was very crumbly. I’ll have to try the recipe again and press the base in more firmly and perhaps bake it a little longer before adding the topping. I did find that after refrigerating, the base was less less crumbly and did cut better.

One of my go to recipes for dessert. I have started 1/2 the recipe so that there is not any leftovers. Works lovely, cut the cooking time to 25 minutes and use a loaf pan. As good as the full version without the leftovers to nimble on. I use the butter as oppose to margarine. Always reminds me of mom’s butter tarts. Simply put, just yummy!!!!

With the addition, of a bit of pure maple syrup, and an extra sprinkle of confectioners sugar on top, this recipe turned out “excellent”!!!!

Fantastic Recipe. It was difficult to tear away from my family to add to my freezer collection of Christmas baking. Delicious!