Butter Tart Squares

If you find butter tarts too time-consuming try this butter tart square recipe which is a quick one to make. You do have to wait to eat them, as it takes time to set the topping. They are worth the wait and will satisfy your craving for the butter tarts. These squares are great to make ahead and bring to a gathering as your contribution. The sticky gooey topping on the shortbread bottom makes them an all-time favorite. These are also great for bake sales. 

For an adult version, you could soak your raisins overnight in a 1/4 cup of rum. 

What you need: 9x13 baking pan, bowls for mixing, parchment paper and spatulas. A pastry blender is great but optional. 

Butter tart Squares

Ingredients:

 Base

§  2 cups of all-purpose flour

§  1/2 cup granulated sugar

§  1 cup of butter (if you use unsalted butter add 1/4 tsp salt)

 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

§  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 the mixture is the texture of a coarse meal. You could also mix with your hands. 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 the base and bake for an additional ~25 minutes, or until the top doesn’t jiggle and or it springs back when touched.

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 and eat them. They will keep for a few weeks in the fridge in a sealed container.

If you bake these squares please comment.