Canadian Butter Tart Sheet Squares

Butter tarts are a beloved Canadian classic, their gooey filling of brown sugar, butter, and maple syrup nestled in flaky pastry. This sheet-pan take bakes the same sweet, raisin-studded filling into easy squares perfect for sharing.

Serves 6 · 25 min prep · 38 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 52g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup cubed plus 2 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 1 cup packed light brown sugar
• 2 large eggs
• 1/3 cup pure maple syrup
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 3/4 cup raisins
• 1/4 tsp pinch of salt
• 2 tbsp heavy cream

Instructions

1. 1Preheat the oven to 375°F and line a quarter sheet pan or 9-by-13-inch rimmed pan with parchment, leaving overhang on the long sides.
2. 2In a bowl cut the cold cubed butter into the flour and salt with a pastry blender until pea-sized crumbs form.
3. 3Drizzle in ice water a spoonful at a time, tossing until the dough just holds together when pinched; press it evenly into the bottom of the prepared pan.
4. 4Bake the crust alone for 12 minutes until it looks dry and just beginning to color at the edges.
5. 5Meanwhile whisk the brown sugar, eggs, maple syrup, vinegar, vanilla, cream, and remaining butter (melted) until smooth and slightly thick.
6. 6Scatter the raisins evenly over the hot par-baked crust.
7. 7Pour the filling carefully over the raisins so it covers the crust in an even layer without overflowing.
8. 8Return the pan to the oven and bake 22 to 26 minutes until the filling is deeply golden, set at the edges, and still has a soft jiggle in the very center.
9. 9Cool completely in the pan on a rack for at least 1 hour so the filling firms into classic gooey butter-tart texture.
10. 10Lift out with the parchment, cut into squares, and serve at room temperature for the perfect sticky-sweet bite.