Butter Tart Pan Squares
The bottom layer of this is the tastiest crust! And it is very easy to make. You could use this crust for many different pies, or squares. The recipe is from a cookbook that Grammy gave us printed by the Nottawasaga Golf Club in Alliston, Ontario, titled "Recipes for Golfers".
☆☆☆☆☆ 0 votes0
1 cbutter, at room temperature
6 ozcream cheese, at room temperature
2/3 cbutter, melted
1 cbrown sugar
3/4 cmaple syrup
2 tspvanilla extract
2 cwalnuts or pecans
1 cunsweetened coconut
How to Make Butter Tart Pan Squares
- For bottom layer: In a mixer fitted with paddle attachment, cream together butter and cream cheese until smooth.
Add flour and blend until dough comes together. Shape into a disc, wrap and chill for at least 1 hour.
After 1 hour:
On lightly floured surface, roll out dough to 1/4 inch thickness. Place dough into a greased rectangular pan. Press to even out. Chill again in the refrigerator for another 15 minutes.
- To make the filling, while the dough is chilling (the last 15 minutes): Preheat the oven to 375 degrees F.
Whisk together all of the filling ingredients until smooth, (except the pecans and coconut).
Add the pecans and coconut, stir to combine.
Pour filling into chilled shortbread layer.
- Bake for 25 - 35 minutes, until filling doesn't jiggle when you shake it, and top is golden brown.
Cool thoroughly, even overnight in the refrigerator and cut into squares for serving.