Buttertart Squares

Sweet tooths, rejoice! These Buttertart Squares are a delightful twist on the classic Canadian pastry. Rich, gooey filling sandwiched between a buttery crust and topped with crunchy pecans – if you dare – make for an irresistible treat that’s sure to satisfy your cravings.

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 cup confectioners’ sugar
• 1/2 cup chopped pecans (optional)
• Raisins or currants for garnish (optional)

Instructions

Preheat your oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Beat in the brown sugar until well combined.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Press the dough evenly into the prepared baking pan.

If using nuts, sprinkle them evenly over the top.

Bake for 25-30 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool completely in the pan.

While the crust is baking, prepare the filling.

In a medium-sized bowl, whisk together the confectioners’ sugar, cold butter, and vanilla extract until smooth.

Once the crust is completely cool, spread the filling evenly over the top.

If desired, garnish with raisins or currants.

Refrigerate for at least 30 minutes to allow the filling to set.

Cut into squares and serve.

Notes

Make sure to soften your butter to room temperature for the best results, this will help it cream beautifully with the sugar.

If using nuts, sprinkle them evenly over the top to ensure each bite has a nice crunchy texture.

Don’t overmix the dough, stop once it’s just combined, this will prevent a tough crust.

Keep an eye on your crust while it’s baking, you want it lightly golden brown, not too dark.

Let the crust cool completely, this is key, you don’t want it to crumble when you add the filling.

Make sure to refrigerate the squares long enough to allow the filling to set, you can even leave it overnight if you want.

These squares are perfect for a snack or dessert, and they’re easy to pack up and take on the go!

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 3g