Butter Tart Squares Recipe - Allrecipes.com
Butter Tart Squares Recipe

Butter Tart Squares

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"Tastes like the real thing but is a lot less time consuming!"

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Ingredients Edit and Save

Original recipe makes 12 squares Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
  3. To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2004

YUM! I doubled the recipe because hubby loves butter tarts and I just didn't have the time to make them today. It doubles very well (in a 9 x 13 pan)! I used a little smash of cinnamon in the crust and rum extract instead of vanilla in the filling. I might try maple extract next time. Overall, an excellent square!

Most Helpful Critical Review
Dec 17, 2005

I made two batches (one with raisins, one without) and both were way too sticky to cut and remove from the pan. I tried baking them an extra 10 minutes, let them thoroughly cool and tried again with a tad more success. Tasted good but I had to use them as ice cream topping, not squares.


53 Ratings

Dec 16, 2002

Great square! I just added it to my traditional list of Christmas baking. It was fast and easy to do and if you refrigerate it for an hour or so you can cut it real nice into 1" squares. I like to make treats like these bite size so you can try several different ones from a cake & cookie platter. Thanks for sharing.

Jan 06, 2003

I have never made Butter Tarts before, but after making this square, why bother! These were sooo easy to make and absolutely delicious!! I love them!

Apr 21, 2012

Excellent recipe! The only thing I did differently, was omit the raisins because my husband prefers these bars without them. These bars are a new favourite and will be made again and again!

Aug 28, 2003

Pretty GOOD! But, next time ill add soemthing to make the filling much softer...mine came a little hard...more like a cookie...not exactly like wat i had expected

Dec 28, 2009

Fabulous recipe! I don't understand why anyone is saying the crust is bland. Using tart shells or making your own does not make for a better tasting crust. The yummy part is the filling and these were great! I made a batch with and without raisins and they both came out great. I used a 9x13 pan so the crust wasn't as thick as some said it would be. I also baked them for 35 minutes, then let them cool completely and put them into the fridge for an hour to set before cutting. Perfect!! These are far better than the tart shells - its a keeper! Thanks for the recipe!

Aug 22, 2004

I followed the directions given to the T, however, I am disappointed to say that the recipe didn't turn out. The filling didn't set and was definitely too sweet. The shortbread pastry was O.K., but a little underdone. I think I'll stick to the butter tart recipe instead.


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 47.9 g
  • 15%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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