These gluten-free Canadian Butter Tart Squares have all the flavours of traditional butter tarts, without having to make pastry! Slightly gooey, butterscotch-flavoured squares with raisins and optional nuts are a classic Canadian dessert bar! A great choice for a holiday cookie exchange.
Plump raisins, crunchy pecans, and optional sweet coconut fill these slightly gooey, butterscotch-flavoured Gluten-free Canadian Butter Tart Squares, a classic Canadian dessert bar!
Nana's Butter Tarts, and the Best of Bridge Butter Tart Slice have been two of my all-time favourite things to bake for the holidays. Following a gluten-free diet, however, means that I have to adapt my favourite recipes that are usually made with wheat flour. I was determined to create a gluten-free butter tart square recipe with raisins that would rival the original.
Success! I was really pleased with how these turned out.
I use finely ground almond flour in many of my recipes for cakes, like this Gluten-Free Gingerbread Cake, Grain-Free Banana Coffee Cake with Maple Walnut Streusel and Gluten-Free Apple Cinnamon Coffee Cake. It also works well in muffin recipes.
While a traditional butter tart square recipe calls for a shortbread crust, once again, I used almond flour as a gluten-free substitute. A combination of finely ground almond flour and oat flour works best to replace the wheat flour, as a shortbread crust does not need gluten for structure.
These squares are full of slightly syrupy butterscotch flavour. If you're a Butter Tart fan from way back like I am, you need to make these! 😊 You might also love these gluten-free Maple Walnut Squares.
They're a classic Canadian dessert bar!
And if you're from the U.S. and you're not sure what I'm talking about, Butter Tarts and Butter Tart Squares are as popular in Canada as Pecan Tarts or Pecan Pie is in America. You should definitely make these, too.
Let's get started!
Ingredients
- almond flour: finely ground
- oat flour: to help give the almond flour shortbread crust a firmer structure
- butter: butter tart squares need real butter
- sugar: I used white granulated sugar in the crust, and brown sugar in the filling to give it that irresistible butterscotch flavour
- salt
- eggs
- coconut: unsweetened, shredded. Adding coconut to the filling is entirely optional, but it does make them a little more firm
- vanilla extract: pure is best
- raisins: organic sultanas are delicious
- coconut flour: just a teaspoon to help thicken the filling
- chopped nuts: pecan or walnuts. Nuts are optional but good!
Instructions
- Combine the shortbread crust ingredients and press firmly into a 9 " x 13" pan. Lightly grease or spray the sides of the pan.
- Mix the filling ingredients, then spread over the crust and bake.
- Here's the hard part. You have to wait until they are cool to cut them.
- Cool in the pan completely, refrigerate until firm and you'll find cutting them into tidy squares is a breeze.
Butter tart squares with or without nuts?
Some people like butter tarts with nuts, some are vehemently opposed! We like them with sultana raisins and either finely chopped pecans or walnuts. I added coconut to this recipe, as well. You do you!
Storage instructions
These bars will last for up to a week in an airtight container in the fridge. Cut them into squares or bars first, then store them in layers with a piece of paper towel or parchment paper in between. This butter tart square recipe is a good choice for a holiday cookie exchange, as they're easy to cut and store.
Can I freeze butter tart squares?
Absolutely! Stored as directed above, they should last for up to 3 months in the freezer. Thaw for 20 minutes at room temperature and enjoy!
This recipe was originally published in 2016. It was time for an update!
In case you've used my recipe before, I'm letting you know that I've made a minor tweak to this recipe that results in a major improvement to the base of these bars. They now have a sturdier shortbread crust that makes them easier to handle and keeps them firm at room temperature.
Love Butter Tarts? Here's what I think is the best recipe ever, Nana's Butter Tarts from my mother-in-law.
When you make this butter tart square recipe, please leave a comment and a rating below. I love hearing how they turned out for you! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
More cookies and bars recipes
Canadian Butter Tart Squares
Equipment
Ingredients
Crust:
- 1.5 cups almond flour, blanched, finely ground
- ½ cup oat flour
- ½ cup butter
- ¼ cup granulated sugar
- 1 pinch sea salt
Filling
- 3 large eggs, at room temperature, lightly beaten
- 2 cups brown sugar, packed
- ¼ cup butter, melted
- 1 tablespoon baking powder
- pinch of salt
- ¾ cup coconut
- 1 teaspoon vanilla
- 1 cup raisins
- 1 teaspoon coconut flour
- 1 cup chopped pecans or walnuts
Instructions
- Heat oven to 350°F. Lightly grease or spray the sides of a 9" x 13" baking pan.
- Put the crust ingredients in the bowl of a food processor and pulse just until the mixture resembles coarse meal. Alternatively, put ingredients in a large bowl and cut in butter with a pastry blender or two knives.
- Press the crust mixture evenly into the prepared pan. Set aside.
- In a large bowl, whisk the eggs and add the remaining ingredients, stirring until blended.
- Spread the filling over the crust.
- Bake at 350°F. for 30 - 35 minutes or until middle is set.
- Cool completely in pan. Chill or freeze before cutting to insure clean cuts. Cut into squares and then into bars to serve.
Notes
Nutrition
I adapted this recipe from Butter Tart Slice in the Best of Bridge cookbook, The Best of the Best and More.
Laura
These turn out perfectly! Thanks for the note to fully chill prior to cutting. Love that these freeze! I think I like them even better than in tart form!
Elaine
Thanks Laura! Yes, chilling before slicing makes perfect little squares! Thanks for taking the time to comment!
Paula
These are the BEST! No one ever suspected they were gluten-free. A reliable recipe. Thank you!
Flavour & Savour
They're a favourite in our home, too!
Sean
These look delightful - though I must say I'm particularly interested in the superfine almond flour component! You've really got me thinking there. I love almond cookies, and now I'm kind of wondering about an almond shortbread... I might have to do some experimenting! Oh, and I have to say - I love the way you photographed the squares in that white square dish. Dessert squares can be so hard to photograph in an interesting way, but you really made them look both tasty and unique. Cheers.
Flavour & Savour
Thanks Sean! Yes--I find photographing food that is brown is so hard! I'm loving this superfine almond flour. It really works well in a shortbread crust and opens up possibilities for those on a gluten-free diet.
Teresa
I'm so impressed with how beautifully your gluten-free version of these turned out! I know what a challenge that can be. They sound (and look) really good.
Flavour & Savour
Thanks, Teresa! You're so right. Gluten-free baking can be challenging. It's great to have some "old favourites" at Christmas time, so I was excited to find how well these turned out.
The FoodOlic
Love, love, love the mix of almond and coconut! I'll try those gluten free pretty bites of yours! Thanks for sharing.
Flavour & Savour
Thanks! They'll add a little Canadian touch to your European Christmas 🙂
Colleen Milne
Elaine, I make my own version of these squares every holiday season. Your gluten free version looks so good, I just might give it a try, too. Delicious!
Flavour & Savour
Hi Colleen,
I was surprised at just how much these taste like the originals!
Nicoletta @sugarlovespices
I am not familiar with butter tarts but I love yours and especially the use of almond flour and coconut flour (that together with brown rice are my absolute favorite gluten-free flours). They look great and I'd love to taste one. Now I have to make them 😉 !
Flavour & Savour
Thanks Nicoletta,
Agreed--almond flour, and especially the superfine almond flour, has made gluten-free baking much easier for me.
Sarah
Gluten free butter tart squares! That's amazing. I need to make these
Flavour & Savour
Thanks, Sarah! I hope you get a chance to make them this holiday season!
Amie Uzzell
These look yummy Elaine. My sister has had to give up gluten, so I am looking for recipes I can make for us all to share at Xmas. Do you know if these freeze well?
Flavour & Savour
Hi Amie,
Yes, they freeze well. Just wrap and store in an airtight container and they'll be good when you need them!
cathy pengelly
I'm gluten free and so i appreciated the recipe for the GF Butter Tarts, however my grandson has a nut allergy. What other flour do you think i could substitute for the almond flour??
Many thanks
Cathy
Flavour & Savour
Hi Cathy,
How frustrating for you! You might try substituting a gluten-free flour blend like Bob's Red Mill 1 - 1 Gluten-free Baking Flour. As far as I know, it doesn't contain nuts. Some people don't like the taste, but you might not mind it. I haven't tried it with this recipe, so I can't guarantee results. If you do try it, I'd love to hear how it turned out. Thanks for your question!
kathi @ laughingspatula
Wow, pretty impressive recipe developing skills! These look fabulous! I' am happy to say I will be in Maui (along with 12 other friends and family) for Christmas! We are doing a small gift exchange and nothing else. I am so excited to not buy gifts this year :). My friend is gluten free, she would love these! Sharing!
Flavour & Savour
Hi Kathi,
Thanks. I'm so envious!! We didn't book a Hawaii trip this fall as we have a trip to Asia planned later in the year, but I'm finding the incessant rain and gray skies here in the PNW pretty depressing and I'm kicking myself for not planning a getaway. Bring on the butter tarts 🙂 Thanks for sharing!