Toasted Pecan Christmas Butter Tart Squares
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- ½ cup pure maple syrup (or corn syrup)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 ½ cups pecans, roughly chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Place the chopped pecans on a baking sheet and toast them in the oven for 5 to 7 minutes until fragrant. Set them aside to cool.
- In a medium bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan.
- Bake the crust in the preheated oven for 12 to 15 minutes, or until the edges are just barely starting to turn a light golden brown. Removing it early ensures the base stays tender rather than becoming hard and brittle.
- While the crust is baking, whisk together the brown sugar, eggs, maple syrup, melted butter, vanilla extract, and lemon juice in a bowl until smooth. The lemon juice is a secret ingredient that helps balance the sugar. Once combined, stir in the cooled, toasted pecans.
- Pour the filling over the hot, par-baked crust. Spread the pecans evenly with a spatula. Return the pan to the oven and bake for an additional 20 to 25 minutes. The edges should be set and bubbly, while the center should have a slight, jell-like jiggle.
- Remove the pan from the oven and place it on a wire rack. It is crucial to let the squares cool completely in the pan for at least 2 hours before slicing. For the cleanest cuts, refrigerate the pan for an hour before lifting the parchment paper out and cutting into 16 squares.