In addition to hockey and maple syrup (among other good things, I’m sure), Canada has a treat called butter tarts. They’re like mini pecan pies, but with raisins or walnuts instead of pecans. While I’ve never had one, I found this recipe for a bar/square version at Just So Tasty and chose walnuts instead of raisins for my filling.

One observation – I might have under-baked these slightly, because the filling wasn’t as set as I expected it to be. They’re still delicious.

Ingredients

For the crust

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 1/4 cups flour

For the filling

• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 tablespoons flour
• 4 eggs
• 2 teaspoons vanilla extract
• 3/4 cup dark corn syrup
• 2 tablespoons vinegar
• 1 cup chopped walnuts

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper.

In a mixer, cream butter and powdered sugar until fluffy. Add flour and beat to combine; dough will be thick. Press into the bottom of the pan in an even layer. Bake for 15-20 minutes, until pale golden in color.

While the crust bakes, make the filling. Beat butter, brown sugar, and flour until fluffy. Add eggs and vanilla and beat to combine, then add corn syrup and vinegar and beat again. Stir in walnuts.

Once crust has baked, pour the filling over the top and bake for another 30-35 minutes, until the top is set. Remove from oven and cool completely before cutting. Makes 24.