Tropical Pineapple Fritters: Easy Homemade Recipe

The Blissful Bite: Introducing Butter Tart Squares

Let me tell you a secret. The first time I made these, they disappeared before they even fully cooled. My son “just needed a taste test” that turned into three squares. My neighbor popped over and stayed for coffee and dessert. That’s the magic of these Decadent Butter Tart Squares. They take everything we adore about a classic Canadian butter tart—the gooey, buttery, sweet center, the flaky crust—and turn it into an easy, shareable bar cookie. No fussing with individual tart shells! Just pure, unadulterated joy in every square.

A Sweet Slice of Canadian Heritage

Butter tarts are a true Canadian treasure, with recipes dating back over a hundred years. The origin is a bit fuzzy, but every family from Ontario to British Columbia seems to have their own version. The great debate? Raisins or nuts? Runny or firm? This square recipe is my peace treaty. It gives you that iconic, rich filling set on a shortbread-like crust, and I’ve made pecans optional. It’s a modern, no-fuss twist on a beloved classic, perfect for today’s busy bakers who still want to deliver that homemade wow factor.

Why You’ll Fall in Love With This Recipe

You’ll love this because it’s deceptively simple. The ingredient list is basic pantry staples. The method is straightforward—no fancy techniques required. But the result? Pure elegance. The contrast between the slightly crisp, buttery base and the soft, caramel-like filling is a textural dream. It’s the kind of dessert that makes people think you spent hours in the kitchen, when really, you were just whisking and baking with a big smile.

Perfect Occasions for Butter Tart Squares

These squares are your new best friend for any gathering. They are sturdy enough for a picnic, fancy enough for a holiday cookie tray, and comforting enough for a Tuesday afternoon pick-me-up. I always make a batch for:

• Potlucks and bake sales: They transport easily and are always the first to sell out.
• Holiday gifting: Pack them in a pretty box for a heartfelt homemade gift.
• After-school treat: That moment when the kids come home hungry? These squares save the day.
• Book club or coffee date: They pair perfectly with a hot cup of coffee or tea.

Gathering Your Ingredients

Here’s what you’ll need to create this magic. I promise, you probably have most of this already!

• For the Crust:
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (125g) all-purpose flour
• For the Filling:
  • 1 large egg
  • 2 tbsp milk
  • 1 cup (200g) packed brown sugar (light or dark)
  • 2 tbsp all-purpose flour
  • 2 tbsp light corn syrup
  • 1/4 cup (55g) unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (60g) chopped pecans (optional, but highly recommended!)

Handy Ingredient Substitutions

Out of something? Don’t worry! Here are some easy swaps:

• Corn Syrup: You can use pure maple syrup or golden syrup for a similar gooey texture.
• Pecans: Walnuts are a great alternative, or you can use raisins for a traditional touch. For a nut-free version, just leave them out!
• Brown Sugar: Dark brown sugar will give a deeper, more molasses-like flavor, while light brown sugar keeps it a bit lighter.

Creating Your Decadent Butter Tart Squares

Follow these steps for perfect squares every single time. Let’s get baking!

Step 1: Prep and Preheat

First, get your oven ready. Turn it on to 350°F (175°C). This gives it time to reach the perfect temperature. While it heats up, line an 8×8 inch baking pan with parchment paper. Let the paper hang over the sides a bit. This creates little “handles” that will let you lift the whole slab out later for super clean cuts. Trust me, this is a game-changer for neat squares.

Step 2: Make the Buttery Base

In a medium bowl, take your softened butter and granulated sugar. Use a hand mixer or some good old-fashioned elbow grease to cream them together. You want it to look pale, fluffy, and wonderfully smooth. Now, gradually mix in the flour. The mixture will go from sandy to a soft, cohesive dough. Dump this into your prepared pan and press it down firmly and evenly with your fingers or the bottom of a glass. You’re creating the foundation for all that gooey goodness.

Step 3: Bake the Crust

Pop the pan into your preheated oven. Bake it for about 12 to 15 minutes. You’re not looking for a deep brown here, just a light golden color around the edges. Your kitchen will start to smell amazing. When it’s done, take it out and set the pan on a cooling rack. Let it cool just slightly while you make the filling. Pro tip: This partial bake, called “blind baking,” ensures your crust stays crisp and doesn’t get soggy from the wet filling.

Step 4: Whisk the Gooey Filling

Now for the star of the show! In a clean bowl, whisk together the egg and milk until they’re fully combined. Then, add the brown sugar, flour, corn syrup, melted butter, vanilla, and salt. Whisk it all until it’s completely smooth and silky. You’ll see the beautiful caramel color come together. If you’re using pecans, gently stir them in now. The pecans add a lovely crunch and nutty flavor that balances the sweetness perfectly.

Step 5: Assemble and Final Bake

Carefully pour your rich, brown sugar filling over the warm crust. Use a spatula to spread it evenly into every corner. Now, slide the pan back into the oven. Bake for another 20 to 25 minutes. The filling should be set, but it might still have a slight jiggle in the very center, and the edges should be bubbling gently. That bubbling is the sign of delicious caramelization happening. Chef’s tip: To test doneness, give the pan a gentle shake. The center should wobble as one, not look liquidy.

Step 6: The Crucial Cool Down

This is the hardest step—you have to wait! Let the pan cool completely on a wire rack. I mean completely. The filling needs time to set up properly. If you cut into it while warm, it will be a delicious but messy puddle. Once it’s room temperature, you can use the parchment paper “handles” to lift the whole slab onto a cutting board. Use a sharp knife to slice it into 16 beautiful squares.

Your Baking Timeline

Planning is part of baking success! Here’s your timeline breakdown:

• Prep Time: 15 minutes (measuring, mixing, pressing)
• Cooking Time: 35-40 minutes total (crust + filling bake)
• Cooling Time: At least 1-2 hours (be patient!)
• Total Time: About 2 hours from start to first bite.
• Servings: 16 perfect squares.

A Secret for the Best Squares

Here’s my little secret: use real, good quality vanilla extract and real butter. The flavor difference is night and day. That rich, creamy butter flavor is what makes a butter tart a butter tart. Don’t be tempted by margarine here. It’s worth it!

A Sweet Bit of Extra Info

Did you know the butter tart is so beloved in Canada that there are entire festivals dedicated to it? Towns like Midland, Ontario host competitions to crown the best butter tart. The debates over “runny vs. firm” or “raisin vs. nut” can get pretty friendly but fierce! This square version is a wonderful, debate-free way to enjoy the tradition.

What You’ll Need to Bake Them

No special equipment needed! Just gather:

• 8×8 inch square baking pan
• Parchment paper
• Two mixing bowls (one medium, one for filling)
• Whisk and spatula
• Hand mixer or strong fork for creaming
• Measuring cups and spoons
• Wire cooling rack

Storing Your Butter Tart Squares

Once completely cool, store your squares in an airtight container at room temperature. They will stay perfectly fresh and delicious for about 2 to 3 days. Just place them in a single layer or separate layers with parchment paper to prevent sticking.

If you want to keep them longer, you can store them in the refrigerator. The cooler temperature makes the filling delightfully firm and chewy. They’ll last for up to 5 days in the fridge. Let them sit out for 10 minutes before serving to take off the chill.

For long-term storage, these squares freeze beautifully! Wrap individual squares tightly in plastic wrap, then place them all in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature or in the fridge overnight.

Tips and Advice for Success

• For a super smooth filling, make sure your egg is at room temperature before you start.
• When pressing the crust, really press it down firmly and evenly. A loose crust will crumble.
• If you see the top browning too quickly during the second bake, loosely tent the pan with aluminum foil.
• Clean cuts come from a sharp knife wiped clean between each slice.

Making Them Look as Good as They Taste

Presentation is fun! For a special touch, dust the squares lightly with powdered sugar right before serving. You can also place a single, perfect pecan half on top of each square while the filling is still warm. Serving them on a vintage cake stand or a simple white platter really makes the caramel color pop. A little dollop of lightly sweetened whipped cream on the side never hurts either!

Mix It Up! 6 Delicious Variations

Once you master the classic, try these fun twists:

1. Chocolate Chip Bliss: Stir 1/3 cup of dark or semi-sweet chocolate chips into the filling along with the pecans.
2. Salted Caramel: After baking, sprinkle the warm squares with a tiny pinch of flaky sea salt. Sweet and salty heaven!
3. Coconut Dream: Replace the pecans with 1/2 cup of sweetened shredded coconut for a tropical twist.
4. Maple Walnut: Use pure maple syrup instead of corn syrup and swap the pecans for walnuts. A true Canadian flavor bomb.
5. Gluten-Free Version: Use a 1-to-1 gluten-free all-purpose flour blend for both the crust and the filling. The texture works wonderfully.
6. Mini Square Bites: Press the crust into a 9×13 pan for a thinner base. Reduce the final bake time by 5 minutes. Cut into tiny two-bite squares, perfect for large parties.

Common Mistakes to Avoid

Mistake 1: Using Cold Butter for the Crust

If your butter is straight from the fridge, it won’t cream properly with the sugar. You’ll end up with a crumbly, dry base that’s hard to press into the pan. Your butter should be softened, meaning it gives slightly when you press it with your finger. Leave it on the counter for about 30-60 minutes before you start baking. This makes a smooth, workable dough that bakes up perfectly.

Mistake 2: Not Letting the Squares Cool Completely

I know the temptation is real! Cutting into warm butter tart squares is a recipe for a gooey, delicious mess. The filling needs time to set as it cools. If you cut too soon, it will run everywhere and the squares won’t hold their shape. Be patient. Let the pan cool on a wire rack for at least 1-2 hours. For the cleanest cuts, you can even chill them in the fridge for a bit.

Mistake 3: Overbaking the Filling

We want a set filling, not a hard, sugary brick. The filling will continue to set as it cools. When you take the pan out of the oven, the edges should be bubbling, and the center should have a slight, unified jiggle—not a liquid wobble. It will look set but still soft. Overbaking leads to a firm, less gooey, and sometimes grainy texture. Set your timer and trust the visual cues.

Mistake 4: Skipping the Parchment Paper

Trying to grease the pan and lift the squares out is a headache waiting to happen. Even with greasing, the sticky caramel filling can glue itself to the pan. Lining the pan with parchment paper with overhanging edges is non-negotiable for perfect, easy removal. It saves you from scrubbing and guarantees you get every last crumb out in one beautiful piece.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

You can, but you’ll need to adjust the salt. If you use salted butter, simply omit the 1/4 teaspoon of salt called for in the filling recipe. Unsalted butter is preferred because it lets you control the exact amount of salt, ensuring a perfect balance between sweet and savory notes in your squares.

Why did my filling turn out gritty or sugary?

A gritty texture usually means the sugar didn’t fully dissolve. Make sure you are using fresh, soft brown sugar (no hard lumps!) and whisk the filling mixture very thoroughly until it’s completely smooth before pouring it over the crust. Also, avoid overbaking, as this can cause the sugars to crystallize and become gritty.

Can I make these squares ahead of time?

Absolutely! These are a fantastic make-ahead dessert. You can bake them up to two days in advance. Store them, fully cooled, in an airtight container at room temperature. They actually taste even better the next day as the flavors have more time to meld together. You can also freeze them for longer storage.

My filling seeped under the crust. What happened?

This usually means the crust wasn’t pressed firmly and evenly enough into the pan. Any gaps or thin spots can allow the liquid filling to seep through. When you press the crust, really work it into the corners and up the sides slightly, making a solid, compact base. Also, make sure the crust is “set” from its first bake before adding the filling.

What can I use instead of corn syrup?

If you don’t have or prefer not to use light corn syrup, pure maple syrup is an excellent substitute. Golden syrup (like Lyle’s) also works very well. Both will give you that signature gooey texture. The flavor will be slightly different but equally delicious.

How do I know when the crust is done after the first bake?

You’re looking for visual cues, not color. The edges will just barely start to turn a light golden brown, and the surface will look “set” and dry, not shiny or wet. It will also have puffed up slightly. It takes about 12-15 minutes, but ovens vary, so keep an eye on it after the 10-minute mark.

Can I double this recipe?

Yes, you can easily double all the ingredients. Simply bake it in a 9×13 inch baking pan. The baking times will be roughly the same, but always rely on the visual doneness tests—a golden crust and a set, slightly jiggly center. A larger pan will give you more squares to share (or hoard!).

Are these squares very sweet?

They are a decadent, sweet dessert—that’s their charm! The buttery crust and the optional pecans help balance the sweetness of the brown sugar filling. If you prefer a less sweet version, you can try reducing the brown sugar in the filling by 1-2 tablespoons, though the texture may be slightly less gooey.

Can I add raisins instead of pecans?

Of course! Raisins are a classic addition in traditional butter tarts. Simply replace the 1/2 cup of chopped pecans with 1/2 cup of raisins. You can use regular or golden raisins. Some people like to plump their raisins in hot water first and pat them dry, but you can add them straight in.

How should I serve butter tart squares?

They are perfect all on their own at room temperature or slightly chilled. For an extra special treat, serve them with a side of vanilla ice cream or a dollop of freshly whipped cream. A cup of strong coffee or a glass of cold milk is the classic beverage pairing to cut through the richness.

Ready to Bake Some Happiness?

There you have it—the recipe for the most incredible, crowd-pleasing Decadent Butter Tart Squares. They are my go-to when I need a guaranteed hit of homemade happiness. The process is simple, the ingredients are humble, but the result is pure magic in a square. So preheat that oven, line your pan, and get ready for the compliments to roll in. Happy baking!