Thursday, June 21, 2012

Butter Tart Squares - Gluten Free or Not

Butter Tart Squares - Gluten Free or Not recipe by Barefeet In The Kitchen

Butter Tart Squares were described by Beth as The Ultimate Canadian Food and The First Bite of The Rest of Your Life. I could not resist baking something that was described in such a unique way. This dessert lived up to it's reputation. The crust is a buttery shortbread, the center is a gooey, sweet mixture of nuts and fruit topped by a crisp caramelized layer of brown sugar crust.

Butter Tart Squares - Gluten Free or Not
recipe adapted from Of Muses and Meringues
(printable recipe)

Crust Ingredients:
1/2 cup butter, softened
2/3 cup brown rice flour *
1/3 cup potato starch *
1/2 cup sugar

Filling Ingredients:
2 tablespoons butter, melted
1 cup light brown sugar
2 eggs
2 tablespoons brown rice flour *
1/2 teaspoon baking powder
1 teaspoon vanilla
1/8 teaspoon salt
1 cup raisins
1/2 cup chopped pecans or walnuts

* If you do not need a GF version of this dessert, substitute 1 cup AP flour in the crust and 2 tablespoons AP flour in the filling for the items marked with an *.

Preheat oven to 350 degrees. Line a 9" square pan with parchment paper or grease it very well with butter. To make the crust, beat the butter and the sugar together until smooth. Add the flour and stir just until combined. Press into the prepared pan and then bake for 15 minutes.

Here's a tip for pressing shortbread crusts into baking pans. I tear an extra section of parchment paper and lay it on top of the dough. Use that paper to press the pan into the crust. Your hands will stay clean and the dough will spread smoothly across the pan.

While the crust is baking, mix together the filling ingredients. Stir the brown sugar into the melted butter and then add the remaining ingredients. Bake at 350 degrees until top springs back when lightly touched, approximately 22-25 minutes. Let cool completely before before cutting into squares. Enjoy!

Butter Tart Squares - Gluten Free or Not recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Honey Whole Wheat Bread with Soft Wheatberries


  1. They look amazing. Drop a nice little scoop of vanilla ice cream on them and I'm all over these bars!!

  2. Totally drool worthy. They look amazing.

  3. Yum - these would not last a minute in my house!
    Mary x

  4. Oh honey! These look so delicious. I can't believe that they are gluten-free too. Wow! I have to forward this to a few of my GF friends right now. Thank you for sharing another delectable post with me.

  5. Those different layers on these bars look (and sound!) great. I've never used brown rice flour, so I'll have to check around for that.

  6. What a great description. Almost a call to action! I love shortbread crusts.

  7. I'm so glad you liked them, Mary! They're definitely one of my favorites!

  8. Oh Mary, Mary, Mary. I'm just going to stop blogging and make everything you post. These really do look and SOUND incredible!

  9. These bar cookies do look good and if they're one of Beth's favorites you know they have to be really special! Pinned!

  10. These sound and look magnificent Mary. How crumbly and delightful!

  11. WOW, my mouth is watering just looking at these things! As soon as I start eating sugar again, this recipe is first on my list!

  12. If it has butter in the know it must be pretty dang amazing. These look awesome!

  13. Banging head against wall. Why--is--Ben--on--diet....

  14. I absolutley LOVE butter tarts, I need to make these ASAP!

  15. Oh yes must give these little gems a go.

  16. Beth certainly has a special way with words, doesn't she?! These sound so good - I love butter tart anything :)

  17. Would you kindly clarify something in the recipe for me. I see in the filling where you mention that 1 cup regular flour can be substituted, but in the crust i assume that 1 cup of regular flour is substituted for the other, but what happens to the 1/3 cup potato starch? Is that simply omitted and taken over by the larger amount of the regular flour or does that stand on its own and get readjusted also? Thank you in advance.

    1. 1 cup of all-purpose flour substitutes for the 2/3 cup brown rice and the 1/3 cup potato starch. I hope that helps!

  18. hello...its a fantastic recipe...but could u pls tell me abt recipe measurements...i have google n saw that
    1 cup flour= 140 gms/ 5 oz
    1 cup sugar = 200 gms/8 oz
    1 cup sour cream = 240 ml/10 oz
    do u also use this measurements for all ur recipes and also my oven has 3 which rack should i,middle or last rack? pls help...thank u ... :-)


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