Why are my butter tarts soggy on the bottom?

This can happen if you don’t blind bake the crust, meaning to pre-bake the crust before baking it with the filling.

Why is my butter tart filling runny?

The filling may be runny if you don’t add enough flour, it’s not baked long enough, or they were not chilled before slicing.

Can the crust be warm when I pour the filling on it?

Yes, the filling can be poured onto the crust as early as the crust leaves the oven.

Can butter tarts be frozen?

These butter tart squares freeze great and can be kept in the freezer for up to 3 months.

Can you store butter tarts at room temperature?

They are fine being kept at room temperature for a couple of hours if you are putting them out on trays for sharing; however, the butter tart squares should be stored in the fridge or freezer at all other times because depending on the temperature of your house, they may lose their form and become runny.

Gooey Classic Butter Tart Squares

Name: Gooey Classic Butter Tart Squares
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16
Cuisine: canadian
Ingredients: Flour: 1 and ⅓ cup; Granulated Sugar: ¼ cup; Salt: ¼ teaspoon; Cold Butter: ½ cup; Melted Butter: ½ cup; Brown Sugar, packed: 2 cups; Eggs: 4; Flour: 1 tablespoon; Vanilla Extract: 1 tablespoon; White Vinegar: 1 tablespoon; Salt: ½ teaspoon; Optional: ½ cup of raisins, walnuts and or pecans

Description

These ooey gooey classic butter tart squares are easy to make and taste delicious all year round, and especially during the holidays!

Ingredients

Shortbread Crust

Flour: 1 and 1/3 cup
Granulated Sugar: 1/4 cup
Salt: 1/4 teaspoon
Cold Butter: 1/2 cup

Filling

Melted Butter: 1/2 cup
Brown Sugar, packed: 2 cups
Eggs: 4
Flour: 1 tablespoon
Vanilla Extract: 1 tablespoon
White Vinegar: 1 tablespoon
Salt: 1/2 teaspoon
Optional: 1/2 cup of raisins, walnuts and or pecans

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Instructions

Prepare: Preheat the oven to 350°F, lightly grease an 8x8 baking dish, line it with parchment paper, lightly grease it once more and set it aside.
Make the crust: In a bowl, whisk the flour, granulated sugar and salt. Add the cold butter, and use your hands to incorporate it into a crumbly mixture. Evenly distribute and press the mixture firmly into the baking dish, and bake it for 18-20 minutes, until the edges start to lightly brown.
Make the filling: In a separate bowl, mix the melted butter and brown sugar using an electric mixer. Add the eggs, flour, vanilla, vinegar, salt, and optional raisins or nuts.
Bake: Pour the filling over the prebaked crust and bake for 24-26 minutes. It should be dark golden brown and have the slightest jiggle. Transfer to a cooling rack for 30 minutes, then transfer it to the fridge for another 30 minutes to fully set.
Serve: You can cut the squares right in the pan or remove it all from the pan first by pulling them out by lifting from the parchment paper edges and transferring it to a cutting board to cut.

Notes

Scroll up to the full blog post for recipe FAQs, alternative ingredient options, and storage information.

The crust may look pretty crumbly as you work it, but it will start to come together and be packable in the baking dish.

The bars should be baked on the middle rack, and they need at least 25 minutes to bake.

A dark brown baked filling topping is completely normal for these squares.

The filling needs to be fully set before it’s cut into, or it will be runny and not cut cleanly.

If you’re finding the filling sticking to the edges after it's been baked, glide and wiggle a butter knife against the edges of the baking dish.

Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: dessert, dessert bars
Method: bake
Cuisine: canadian