Butter Tart Squares with Pecans and Raisins

Individual butter tart squares featuring a flaky pastry crust and a sweet, buttery filling with pecans and raisins. A classic Canadian treat.

Prep Time

20 minutes

Total Time

45 minutes

Calories

425 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.77/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

1.5cupsAll-purpose flour(For the crust)

£0.25

0.5teaspoonSalt(For the crust)

£0.01

0.5cupCold unsalted butter(Cut into small cubes, for the crust)

£1.25

4tablespoonsIce water(For the crust)

0.5cupUnsalted butter(For the filling)

£1.25

1cupBrown sugar(Packed, for the filling)

£0.60

0.3cupCorn syrup(Light or dark, for the filling)

£0.40

1Egg(Large, for the filling)

£0.30

1teaspoonVanilla extract(For the filling)

£0.15

0.5cupPecans(Chopped, for the filling)

£2.50

0.3cupRaisins(For the filling)

£0.20

0.5teaspoonApple Cider Vinegar(For the filling)

£0.02

Total Cost

£6.93

£0.77 per serving

Instructions

1.
**Prepare the Crust:** In a large bowl, whisk together the flour and salt.
2.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5.
**Prepare the Filling:** While the dough is chilling, melt the butter in a saucepan over medium heat.
6.
Stir in the brown sugar and corn syrup until smooth and dissolved. Remove from heat.
7.
In a separate bowl, whisk the egg and vanilla extract. Gradually whisk in the melted butter mixture, ensuring it doesn't cook the egg. Whisk in Apple Cider Vinegar.
8.
Stir in the chopped pecans and raisins.
9.
**Assemble and Bake:** Preheat oven to 375°F (190°C).
10.
On a lightly floured surface, roll out the chilled dough to a 12x12 inch square.
11.
Transfer the dough to a 9x9 inch baking pan, pressing it into the bottom and up the sides. Trim any excess dough.
12.
Pour the butter tart filling evenly over the crust.
13.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
14.
Let cool completely in the pan before cutting into squares and serving.

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My Notes

Nutrition Information

Nutrition per serving (85g)

425 kcal / 1778 kJ

Carbs

50g

19% of RDA

Fat

24g

34% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

34 g

38% of RDA

Sodium

130 mg

6% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a flakier crust, use very cold butter and ice water. Don't overmix the dough.

You can substitute walnuts or other nuts for pecans.

Adjust the amount of raisins to your liking. Some people prefer more or less.

If the crust starts to brown too quickly, tent it with foil during the last few minutes of baking.

Cooking Equipment

Oven

9x9 inch baking pan

Mixing bowls

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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