Signature Butter Tart Squares.
A Canadian staple, the butter tart square has earned annual holiday cookie tin status in many households. They are easier to make than individual tarts, yet they retain the sweet
maple creaminess we have come to expect from this dessert.
Makes one 8-inch (20 cm) square pan
Yields 25 squares
Prep Time: 15 minutes
Cook Time: 45 minutes
Base:
1 cup (150 g) all-purpose flour
1 cup (100 g) regular rolled oats (not instant)
1/4 cup (50 g) packed light brown sugar
1/2 cup (115 g) unsalted butter, melted
Topping:
3/4 cup (150 g) packed light brown sugar
1/2 cup (125 ml) pure maple syrup
2 large eggs
1/4 cup (60 g) unsalted butter, melted (warm but not hot is fine)
2 tsp white or cider vinegar
1 tsp pure vanilla extract
1/4 tsp fine sea salt
1 cup (150 g) raisins or pecan pieces (optional)
1. Preheat the oven to 350°F (180°C). Lightly grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper.
2. For the base, stir the flour, oats and brown sugar by hand in a large bowl. Add the melted butter and stir together until the mixture is rough and crumbly (like a fruit crisp
topping).
3. Press into the bottom of the pan, bake for 12 minutes to set (it will not brown) and then
let cool in the pan on a wire rack. Leave the oven on. While the base is cooling, prepare the topping.
4. For the topping, whisk the brown sugar, maple syrup and eggs together until combined. Whisk in the melted butter followed by the vinegar, vanilla and salt.
5. Sprinkle the raisins or pecans (if using) in an even layer over the bottom of the base and carefully pour the maple syrup mixture overtop (you can move the raisins or pecans to realign if needed.)
