Pecan Butter Tart Squares

A buttery shortbread crust props up these Pecan Butter Tart Squares with a gooey brown sugar layer. Loaded with fresh pecans and a light dusting of icing sugar, these are a dessert-lover's dream

this recipe!

Make them and share them!

Hello friends 🙂 This is not a butter tart recipe, however you should know that Butter Tarts are one of my favourite all-time desserts in the universe.

So much so, that I cannot make them. I have sampled several from bakeries and I have discovered that having a dozen in the house simply isn't a good thing.

In case you're wondering, the best butter tarts that I've ever had are from Springridge Farm in Milton, ON. Having said that, I will have to scout out the local ones in our new home town as things open up and restrictions are lifted. 🙂

I always have good intentions of only having one. You know - when you get up and find a nice sharp knife and cut off a small piece, just to get a taste. Then you settle back Tinto whatever it was you were doing.

They're calling to me

THEN, in the back of your mind those butter tarts are calling.

So, I thought that I would be safe with these Pecan Butter Tart Squares. Well, let me tell ya, I needed to get these delicious squares out of the house so fast it made my head spin.

I somehow had remembered them being delicious, but not as irresistible as a butter tart - WRONG.

Not that I have no willpower - they're just THAT GOOD. 🙂 - okay, my willpower is lacking.

In my defence, it is very difficult to resist them after spending twenty minutes looking at photos of them. Close up. With those amazing fresh pecans.

So, I packaged them up and dropped them off to my parents with an extra wrapped plate for my siblings. Safely out of my reach a few miles down the road 🙂

What's the one dessert that you simply can't resist?

What's the one dessert that you simply can't resist? Would love to hear from you in the comments below.

Tips for Making Pecan Butter Tart Squares

This recipe is really easy (sometimes I feel like I say that about everything) to make. You start by making the shortbread crust bottom.

It is imperative that the butter is cold. Cut into cubes and mix it in with the flour and white sugar.

Allow the squares to cool complete for at least 2 hours before cutting. The longer they sit, the easier they will be to cut.

These are the perfect squares to make the day before you need them. Cut them up the following morning and it will be much easier.

Dust lightly with icing sugar et voila! Yummy Pecan Butter Tart Squares!

These may be kept in the freezer for up to three months. Great for the holiday season. Layer them between waxed paper in a plastic container.

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