Butter Tart Squares
One of my husbands most favorite treats are Butter Tarts! While I am a huge fan of butter and sugar, I'm not a huge fan of butter tarts. It probably has to do with the fact that I don't prefer pastry. I have however, tasted some that had a thinner crust and it was almost caramelized. Those were delicious. But on a regular basis I can go without.
When looking for and trying new recipes I always try and find something my hubby would like. I was searching for 'squares' recipes. I don't normally make squares and such but I needed them for an event. While searching I came across one for Butter tart squares. They looked similar but I liked how their was less pastry. I decided to give it shot.
It's a fairly simple and quick recipe but the results are quite tasty. I always like to put my own twist on something. To play with the flavours a bit. A lot of times butter tarts have either raisins or pecans. I'm not a fan of either so I planned on omitting them. But if you like them by all means add some. I was looking around my cupboards and found my cookie butter. I LOVE adding cookie butter to recipes. The flavour is so yummy. So I added 2 tbsp of cookie butter to the mixture. You could really taste it in the raw mix, but it baked evenly and it has a more subtle taste. Still it gives it a little something extra and I love it!
Butter Tart Squares
1 cup unsalted butter cold and cubed
4 tbsp. powdered icing sugar
2 cups all purpose flour
1/2 cup butter unsalted
3 cups brown sugar lightly packed
4 large eggs
2 tbsp. white vinegar
1 tbsp. vanilla
Optional 2 Tbsp cookie butter
Line a 9x13 pan with parchment paper. Preheat the oven to 350 degrees F.
In a large bowl, cut butter into icing sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain. When you grab a handful and squeeze, you want it to hold together. If it falls apart right away, you might want a little more butter. If it's too sticky, a little more flour. **Note** When I made my crust I definitely needed more butter. So make sure you have some on hand just incase.
Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.
Meanwhile, Melt butter and cookie butter in the microwave. Whisk in brown sugar, eggs, vinegar and vanilla.
Spread over crust and bake another 25-30 minutes until filling is set or almost set -- you don't want it too jiggly. Cool to room temperature before slicing. I placed my in the refrigerator to make it easier.
Recipe was adapted from the Recipe Rebel.