Pecan Butter Tart Squares
Pecan Butter Tart Squares are a dessert-lover’s dream with a buttery shortbread crust and gooey brown sugar layer loaded with fresh pecans.
Equipment
- Mixing Bowl
- Pastry Blender
- oven
- cake pan
- Cooling Rack
- spatula
Ingredients
Shortbread Crust
- 2 cups all purpose flour
- 2 tablespoon granulated sugar
- 1 cup cold butter, cubed
Filling
- 3 large eggs
- 2 cups packed brown sugar
- ¾ cup melted butter
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 2 cups chopped pecans
- 1 tablespoon icing sugar for topping
Instructions
Shortbread Crust
- In medium bowl, combine flour and granulated sugar.
- Using pastry blender, or by hand, cut in butter.
- Press into 13 x 9 inch cake pan.
- Bake in 350F oven for 20 to 25 minutes until set.
- Set aside on cooling rack.
Filling
- In medium bowl, whisk together eggs and brown sugar.
- Add butter, vinegar and vanilla. Stir well to combine.
- Stir in pecans.
- Pour mixture over baked shortbread crust.
- Tent edges with foil to prevent over-browning.
- Bake for 20 to 25 minutes. Topping will be slightly firm when touched and the centre will still be a little jiggly.
- Cool in pan on baking rack.
- Cool squares at least 2 hours before cutting.
- Lift squares with a metal spatula or knife.
Notes
Store in refrigerator for up to one week. Allow to come to room temperature before serving. Squares may be frozen for up to 3 months. Layer on waxed paper in plastic container.
Nutrition
Serving: 1squareCalories: 238kcalCarbohydrates: 23.3gProtein: 2.6gFat: 15.5gSaturated Fat: 6.6gCholesterol: 41.6mgSodium: 43.9mgFiber: 0.9gSugar: 13.6g
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