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Butter Tart Pecans Squares

butter tart squares on cooing rack

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

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

3/4 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 1/2 cup raisins

Nutrition

Keywords: Baking, squares