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

pecan butter tart squares on red and white plate

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.

3 pecan butter tart squares on wire cooling rack with icing sugar dusting from above

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.

pecan butter tart squares ingredients in bowl — Cut the butter in by hand or use a pastry blender.

pecan butter tart squares recipe ingredients in bowl — This is how it will looked when it's mixed

unbaked crust for pecan butter tart squares — Spread it as evenly as possible into the bottom of pan, then press. And Bake!

pecan butter tart filling ingredients in yellow bowl with wire whisk — Next, mix the filling.

unbaked pecan butter tarts in 11x17 baking pan — Pour the filling over the partly-cooked crust.

pecan butter tart squares in 11x17 baking dish with foil on all four sides to prevent burning — After 20 minutes, tent the edges with foil.

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.

five pecan butter tart squares on red and white plate with a light dusting of icing sugar

Butter Tart Pecans Squares

Print Recipe

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

Author: Sandra
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 35
Category: Squares
Method: Oven
Cuisine: American

Ingredients

Shortbread Crust

2 cups all purpose flour

2 tbsp. granulated sugar

1 cup cold butter, cubed

FILLING

3 large eggs

2 cups packed brown sugar

¾ cup melted butter

1 tbsp. white vinegar

1 tsp. vanilla

2 cups chopped pecans

1 tbsp. icing sugar (for topping)

Instructions

1. In medium bowl, combine flour and granulated sugar.

2. Using pastry blender, or by hand, cut in butter.

3. Press into 13 x 9 inch cake pan.

4. Bake in 350F oven for 20 to 25 minutes until set.

5. Set aside on cooling rack.

FILLING

1. In medium bowl, whisk together eggs and brown sugar.

2. Add butter, vinegar and vanilla. Stir well to combine.

3. Stir in pecans.

4. Pour mixture over baked shortbread crust.

5. Tent edges with foil to prevent over-browning.

6. Bake for 20 to 25 minutes. Topping will be slightly firm when touched and the centre will still be a little jiggly.

7. Cool in pan on baking rack.

8. Cool squares at least 2 hours before cutting.

9. Lift squares with a metal spatula or knife.

Store in refrigerator for up to one week. Allow to come to room temperature before serving.

Squares may be frozen for up to 3 months. Layer on waxed paper in plastic container.

Notes

Variation

Add ½ cup raisins

Nutrition

Serving Size:
Calories: 242
Sugar: 14.7 g
Sodium: 44.2 mg
Fat: 15.5 g
Saturated Fat: 6.6 g
Trans Fat: 0 g
Carbohydrates: 24.4 g
Fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 41.6 mg

Keywords: Baking, squares