Canadian Butter Tart Squares

Shopping list

• 200 g Gluten-free plain flour blend — for base

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• 125 g Unsalted butter — cold, cubed, for base

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• 40 g Icing sugar — for base

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• 2 piece Large eggs — for filling

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• 200 g Light brown soft sugar — for filling

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• 60 g Unsalted butter — melted, for filling

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• 3 tbsp Pure maple syrup

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• 1 tsp White wine vinegar

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• 1 tsp Vanilla extract

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• 75 g Pecans — roughly chopped (optional)

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line a 20 cm (8 inch) square baking tin with baking parchment.

2. 2

   Make the base: rub the cold butter into the gluten-free flour and icing sugar until the mixture resembles fine breadcrumbs.

3. 3

   Press the mixture firmly and evenly into the base of the prepared tin.

4. 4

   Bake the base for 15 minutes, or until lightly golden. Remove from the oven but leave the oven on.

5. 5

   While the base bakes, prepare the filling: whisk together the eggs, brown sugar, melted butter, maple syrup, vinegar and vanilla until smooth.

6. 6

   If using, stir in the chopped pecans.

7. 7

   Pour the filling over the warm shortbread base and return to the oven for 20– 25 minutes, or until the filling is set but still slightly wobbly in the centre.

8. 8

   Leave to cool completely in the tin, then refrigerate for at least 1 hour before slicing into squares.