Canadian Butter Tart Squares
by RecipeFiler
Why some badges are missing
- Not vegan: Unsalted butter → try dairy-free butter
- Not gluten-free: the recipe title (Canadian Butter Tart Squares)
- Not dairy-free: Unsalted butter → try dairy-free butter
- Not egg-free: Large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not nut-free: Pecans → try toasted sunflower seeds (or pumpkin seeds for crunch)
- Not low-FODMAP: the recipe title (Canadian Butter Tart Squares)
- Not low-histamine: White wine vinegar
- Not low-GI / diabetic-friendly: Gluten-free plain flour blend → try wholemeal flour
Based on listed ingredients — always check labels for allergies.
About this recipe
These easy-to-slice squares capture all the gooey, caramel-like flavour of traditional Canadian butter tarts on a gluten-free shortbread base — perfect for sharing at potlucks or packing into lunchboxes.
Prep
20m
Cook
40m
Serves
Rating
—
Total time · 1h 0m
Ingredients
Kitchen HelpShopping list
200 g Gluten-free plain flour blend — for base
125 g Unsalted butter — cold, cubed, for base
40 g Icing sugar — for base
2 piece Large eggs — for filling
200 g Light brown soft sugar — for filling
60 g Unsalted butter — melted, for filling
3 tbsp Pure maple syrup
1 tsp White wine vinegar
1 tsp Vanilla extract
75 g Pecans — roughly chopped (optional)
Tools
- · 20 cm square baking tin
- · Baking parchment
- · Mixing bowl
- · Whisk
- · Wooden spoon
Instructions
Step by step
- 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
Make the base: rub the cold butter into the gluten-free flour and icing sugar until the mixture resembles fine breadcrumbs.
- 3
Press the mixture firmly and evenly into the base of the prepared tin.
- 4
Bake the base for , or until lightly golden. Remove from the oven but leave the oven on.
- 5
While the base bakes, prepare the filling: whisk together the eggs, brown sugar, melted butter, maple syrup, vinegar and vanilla until smooth.
- 6
If using, stir in the chopped pecans.
- 7
Pour the filling over the warm shortbread base and return to the oven for 20–, or until the filling is set but still slightly wobbly in the centre.
- 8
Leave to cool completely in the tin, then refrigerate for at least before slicing into squares.
Per serving
serves 12AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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