Maple Pecan Butter Tart Squares
Inspired by the traditional Canadian butter tart, these squares are easy to make, and you won't be able to keep sticky fingers away!
- 1 1/4 cups all-purpose flour
- 1/2 cup icing sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 cup dark brown sugar packed
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 2 eggs
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp lemon juice or white vinegar
- 1 cup pecan pieces
Preheat oven to 350 degrees, and line an 8x8 baking dish with parchment paper.
In a large bowl, add the flour, icing sugar and salt. Mix together then add the cold butter. Cut the butter into the mixture until it crumbly.*
Press the mixture into the bottom of the lined baking dish, and bake for 15-20 minutes until the edges are lightly browned.
Make the butter tart "filling" while the crust is cooling. In a mixing bowl, add the brown sugar, cornstarch, baking powder and cinnamon and mix together. Add the eggs, maple syrup, butter, vanilla and lemon juice. Whisk all together until it is smooth and there's no lumps. Add the pecan pieces and stir one last time.
Pour the filling over top of the crust, and bake in the oven for 25-30 minutes until the edges are bubbling and there's only a slight jiggle in the middle of square when the dish is moved. Let cool for 25 minutes, then move to the fridge to finish cooling, one hour. Slice, and serve.
*the easiest way to get the butter to crumble into the mixture is grate it when it is cold, then cut it into the flour mixture. You can also use beaters or a food processor.
Baking times will vary, as all ovens are different.
These squares will keep for a week in the fridge... if they last that long!
They are easiest to slice when they are cold. The butter tart filling stays intact making them easier to cut.