Originally published in the Today’s Parent November/December 2018 issue. Photo by Erik Putz.
Butter tart squaresBy Chatelaine
1 h 25 min
Making individual tarts can be finicky (who wants to deal with pie crust?). These minimal-effort squares are just as good without the hard work.
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 tsp salt
- 1 1/2 cups cold unsalted butter , cubed
- 2 cups packed brown sugar
- 4 eggs
- 1 cup 35% cream
- 2/3 cup corn syrup
- 2 tbsp unsalted butter , melted
- 1/3 cup dried cranberry , or sultans (optional)
- Preheat oven to 350F. Lightly oil two 8 x 8-in. baking pans, then line with parchment, leaving some overhang.
- Whirl flour with granulated sugar and salt in a food processor until combined. Add cubed butter and continue whirling until a ball forms, about 1 min. Divide dough equally between prepared pans. Press dough firmly into an even layer.
- Whisk brown sugar with eggs in a large bowl. Stir in cream, corn syrup, melted butter, and sultanas, if desired. Divide mixture evenly between pans.
- Bake in bottom third of oven until filling is puffed, 50 to 55 min. Transfer to a rack to cool completely, about 2 hr. Cut each pan into 16 squares.
Nutrition (per square)
- 3 g,
- 33 g,
- 16 g,
- 89 mg.