Maple Butter Tart Squares (Dairy Free)

Name: Maple Butter Tart Squares (Dairy Free)
Prep time: 5 min
Cook time: 42 min
Total time: 47 min
Ingredients: 50 grams Brown Sugar ((1/4 US Cup)); 100 grams Plant Based Butter (unsalted) ((cold and cubed - * see note)); 150 grams All Purpose Flour ((1 & 1/4 US Cup)); 160 grams Brown Sugar ((3/4 US Cup)); 60 ml Maple Syrup ((1/4 US Cup)); 2 tbsp Melted Plant Based Butter ((30 ml)); 1 tsp Apple Cider Vinegar ((5 ml)); 1 tsp Vanilla Bean Paste ((5 ml)); 2 Eggs; 2 tbsp All Purpose Flour

The perfect harmony of brown sugar shortbread and gooey maple butter tart filling make this a true Canadian dessert. These mouthwatering dairy-free maple butter tart squares are great for Canada Day celebrations, Canadian Thanksgiving and for those who adore maple syrup.

Jump to Recipe Jump to Video Print Recipe Pin Recipe

Table of Contents

Why I Made This Recipe

Since emigrating to Canada, we have really immersed ourselves in Canadian culture and have a very soft spot for anything maple. Based on a traditional butter tart recipe and paired with my brown sugar shortbread, this combination just oozes Canadiana.

Fun Fact: the first published butter tart recipe dates back to 1900 and appeared in the Women’s Auxiliary of the Royal Victoria Hospital Cookbook, in Barrie, Ontario!

Why You Need to Make These

These maple butter tart squares are rich, gooey and indulgent and will satisfy all of your sweet cravings. Using 10 ingredients that you will most likely already have in your pantry. This recipe is a great option if you’re not a fan of making pastry for traditional butter tarts. Trust me, if you love maple syrup, you will love these.

Ingredients and Substitutions

This is a dairy-free recipe with easy substitutions to make this gluten-free and vegan. There’s also one easy switch if you do consume dairy. For different flavour combinations and tips, check out my flavour suggestions and FAQ sections.

For the Shortbread

Three bowls filled with all purpose flour, cubes of butter and brown sugar.

Sugar: the brown sugar used in the shortbread base will compliment the filling perfectly. I have also made this recipe with white sugar and it turns out perfectly.

Butter: I am using plant-based unsalted butter. This needs to be cold for the shortbread to create a lighter, crumbly consistency. Use dairy butter if you prefer.

Flour: the heavier protein content in all-purpose flour helps to create the right consistency for the shortbread. To make this gluten-free, sub with gluten-free 1-to-1 baking flour. I have had great success with Bob’s Red Mill blend.

For the Filling

Ingredients measured out to make maple butter tart filling, includes apple cider vinegar, vanilla bean paste, brown sugar, melted butter, all purpose flour, eggs and maple syrup.

Sugar: brown sugar is a must for butter tart fillings. Sub with white sugar if you prefer a cleaner sweetness.

Maple Syrup: use pure traditional maple syrup. There are different ‘colours’ available, such as dark, medium, amber and light. We usually buy a local medium syrup during maple syrup season but use whichever you can find. The key is ensuring it is real maple syrup, not pancake syrup.

Butter: a small amount of melted butter adds richness to the filling. Use dairy butter if you prefer.

Apple Cider Vinegar: this almost seems like a secret ingredient but is essential to the filling. Use white vinegar if you don’t have ACV.

Vanilla: I’m hooked on vanilla bean paste whenever I add flavouring to desserts. Use vanilla extract if you prefer.

Eggs: for stability and structure, this recipe uses 2 eggs. I recommend subbing with 2 flax eggs if you are vegan or follow an egg-free diet.

Flour: This helps stabilize the filling. Sub with your preferred gluten-free flour if required.

How to Make Maple Butter Tart Squares

This recipe has a couple of steps that will give you time to put your feet up and enjoy a cup of tea while you are waiting (at least, that’s what I did!). Gather all of your ingredients and equipment. The butter should be cold and the eggs need to be at room temperature. Take them out of the fridge as soon as you’re ready to start the recipe and they’ll be ready by the time you need them for the filling.

Grease and line an 8 x 8 baking pan with parchment paper that overhangs on two sides. Use clips on the side of the pan to hold the overhanging paper in place. This is a great hack that I have recently started doing, as I noticed that sometimes the overhanging paper blows on top of ingredients while they are baking! Just be mindful not to touch the clips once they are hot. Why do I use an overhang? It’s much easier to grab hold of it to lift out the shortbread once it’s baked.

Preheat your oven to 350F / 175C. I baked this recipe in our toaster oven as it fits perfectly. A great option if you don’t want to turn your regular oven on.

To make the Shortbread Base

Start by combining the brown sugar and all-purpose flour in a bowl.

Butter, brown sugar and flour in a white mixing bowl.

Cut in the cubed cold butter until a crumbly mixture forms. You can also do this by hand if you prefer. And honestly, I don’t worry if there are still small pockets of butter remaining. That adds to the melt-in-the-mouth consistency of the shortbread.

Flour mixture after mixing together to form crumbs.

Add to shortbread mixture to the prepared baking pan and flatten with a wooden spoon.

Using a wooden spoon to flatten the shortbread in an 8 inch baking pan lined with parchment paper.

Bake for 20-25 minutes at 350F / 175°C until lightly golden.

Baked 8 inch shortbread base in a baking pan.

To Make the Filling:

A few minutes before the shortbread base has finished baking, go ahead and start making the filling. Add the brown sugar, maple syrup, melted butter, apple cider vinegar and vanilla bean paste to a jug or mixing bowl and stir to combine until the sugar has dissolved.

Butter tart filling ingredients in a glass jug.

Add in the two eggs and flour and stir until fully combined.

2 eggs and some flour added to the butter tart filling mixture in a glass jug.

This creates a wonderful gloopy filling that smells so maple-y.

Butter tart filling mixed together with a spoon in glass jug.

Pour the filling over the shortbread base as soon as it is baked and carefully place the pan back in the oven.

Maple Butter tart filling being poured on to the shortbread in the baking pan.

Bake for 22-25 minutes, depending on how jiggly you prefer the filling.

Prepared Maple Butter Tart in 8 inch baking pan before baking.

Let’s Talk About the Jiggle

To jiggle or not to jiggle? This is a well-debated topic among Canadians. And honestly, there is no wrong answer here. If you prefer a more gooey, runnier filling, bake for a couple of minutes less. As the filling firms up once it cools, you can remove the pan from the oven when there is still some jiggle in the middle. This would be around the 22-minute mark but keep a close eye on it.

Baked butter tart bar in the baking pan on a cooling rack.

Once your butter tart is baked, remove the pan from the oven and place on a cooling rack. Allow to cool for 30 minutes before removing the tart from the pan.

This process is essential to ensure that the filling is firm enough to cut, without running all over the place when you take it out of the baking pan.

Baked and cooled Maple Butter Tart Square before cutting up, on parchment paper.

And finally, go ahead and cut up the squares. Oh my – look at the caramelization of the filling.

Close up of a corner piece of maple butter tart on parchment paper, showing the caramelisation of the topping.

Flavour Suggestions

Canadians are passionate about butter tarts and whether they should include raisins. I’m not a fan but for those who are, add 160 grams (1 US cup) of raisins to the filing.

We love adding dried cranberries, raspberries (the tartness is so good against the sweet filling!) or chocolate chips. Let your imagination go wild and experiment with whatever you like. And of course, let me know in the comments what your favourite flavour is.

I mean, look at those layers. This is sweet Canadian perfection! We can’t get enough of these maple butter tart squares and I hope you’ll enjoy them as well!

Maple Butter Tart Squares FAQs

How many squares does this recipe make?

This recipe makes approx 16 2-inch squares. I recommend cutting it into squares once it has cooled for at least half an hour.

Can I make this gluten-free?

There is just 1 substitution needed. Replace the all-purpose flour in the shortbread base with gluten-free 1-to-1 baking flour. No other changes are required.

What about vegan options? How can I make this vegan?

To veganise this recipe, replace the 2 eggs in the filling with 2 flax eggs. To make 2 flax eggs, combine 2 tbsp ground flax with 6 tbsp water and allow to sit for 5-10 minutes. Continue with the recipe as per the instructions. No other changes are required as long as you are using plant-based butter, as per the recipe.

I love these but can’t eat them all in one go! How should I store them?

To store any leftover squares, pop them in an airtight container in the fridge for up to 1 week. Bring back to room temperature before serving. If you need to freeze them, wrap the individual squares in parchment or plastic wrap before placing them in an airtight container and freeze them for up to 3 months. Defrost at room temperature before unwrapping.

Why don’t you use raisins in this recipe?

This is a hot topic in Canada and a valid question. I’m not a fan of raisins so I leave them out. If you want to include them, add 160 grams or 1 US cup to the filing. Check out more flavour suggestions further up in this post.

Craving More Small Bites?

Check out these recipes that perfectly complement these squares if you are making a dessert table:

Another match made in heaven with my caramel millionaire shortbread (Vegan)
Kids and adults will go crazy for my allergy-safe Rice Krispie Treats (Dairy-free)
What’s not to love about my easy-to-make air fryer churro bites (Vegan)
Quick to assemble Strawberry, Marshmallow and Donut Kabobs (Dairy-Free)

And for more Canadian recipes, here’s a few of our favourites:

Enjoy a slice of Canadian Maple Loaf Cake (Dairy-Free)
A classic treat – Maple Honeycomb Candy (Vegan)
Start your day off with 30 Minute Cinnamon Rolls (Vegan)
Or grab and go with our Tim Hortons Inspired Blueberry Burst Muffins (Dairy-Free)