1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, mix together the flour and granulated sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Press this mixture into the bottom of your prepared baking dish, creating an even layer.
3. Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
4. In a large bowl, whisk together the eggs, brown sugar, heavy cream, vanilla extract, and salt until smooth and well combined.
5. Fold in the chopped pecans, if using, and pour the mixture over the pre-baked crust, spreading it evenly.
6. Return the dish to the oven and bake for an additional 25-30 minutes or until the filling is set and the top is lightly browned.
7. Allow the Butter Tart Squares to cool completely in the dish before lifting them out using the parchment overhang. Cut into squares and serve.

As you bake these squares, you’ll find the sweet aroma fills your kitchen with warmth, much like the comforting smell of my abuela’s homemade tortillas on a Sunday morning.