Butter Tart Squares

 Butter tart squares are equally yummy to a butter tart. The great thing about them is they take less time to make. Time is such a precious commodity these days that any time you can imitate delicious baking for less time it makes so much sense to go with it. These little squares take very little time to put together and bake but, there is a but, you need to wait overnight to cut them to prevent gooeyness. Plan ahead if you want to impress your friends and family, I guarantee accolades. The recipe below offers the option to do even more planning and soak your raisins overnight in a small amount of rum prior to making these squares. 

Butter tart squares or rum and raisin squares

Ingredients:

 Base

§  2 cups of all purpose flour

§  1/2 cup granulated sugar

§  1 cup of butter

 

Topping

§  1/4 cup unsalted butter, melted and cooled

§  4 large eggs, lightly beaten

§  2 cups packed brown sugar

§  1/4 cup all purpose flour

§  1/4 cup corn syrup

§  1/2 teaspoon baking powder

§  1 teaspoon vanilla

§  1/4 teaspoon salt

§  2 cups golden raisins(soaked in Rum over night if planning ahead)

§  1 cup pecans, coarsely chopped( can be left out if allergy to nuts)

Directions:

Preheat oven to 350 degrees. Line a 9 by 13 inch deep pan with parchment paper.

To make the base, combine flour and sugar in a large bowl. Using two knives or a pastry blender, cut in butter until mixture is the texture of a coarse meal. Press firmly into the baking pan, going slightly up the sides of the pan. Bake for 15-20 minutes until just slightly golden. Remove from oven.

For the topping, in a large bowl, stir together melted and cooled butter and eggs. Add sugar, flour, corn syrup, baking powder, vanilla and salt; stir until combined. Fold in raisins and pecans. Pour over base and bake for an additional ~25 minutes. Remove from the oven when the top no longer giggles in the center.

Let cool on a rack. When cool, cover and refrigerate overnight before cutting into squares. This is the hardest part, the waiting… but it is very important, as you need these bars to fully set before you cut them. They will keep for a week in the fridge in a sealed container or three months in the freezer.