Butter Tart Squares
The bottom is shortbread-ish, the top is a sweet and runny butter tart. What to make when you feel like a butter tart but don’t feel
like making pastry.
Set oven to 350°.
Butter an 8” square pan.
3/4 cup all-purpose flour
1/4 cup. brown sugar
1/3 cup softened butter
Measure flour, brown sugar and butter into a small bowl. Stir with a fork until crumbly. Press into buttered pan. Bake for 10 minutes to set the base.
2 eggs
1/2 cup brown sugar
1/4 cup flour
1/2 cup corn syrup
1 tsp. vanilla
Pinch of salt
1 cup golden raisins
Beat the eggs until foamy. Beat in the sugar, then gradually beat in the flour.
Stir in the corn syrup, vanilla and salt. Fold in the raisins and pour over the partially cooked base. Return to the oven and bake for 25 to 30 minutes or until golden brown on the top. It may puff during baking, but that’s OK. Cut into squares when it’s cool. Makes about 16.
like making pastry.
Set oven to 350°.
Butter an 8” square pan.
3/4 cup all-purpose flour
1/4 cup. brown sugar
1/3 cup softened butter
Measure flour, brown sugar and butter into a small bowl. Stir with a fork until crumbly. Press into buttered pan. Bake for 10 minutes to set the base.
2 eggs
1/2 cup brown sugar
1/4 cup flour
1/2 cup corn syrup
1 tsp. vanilla
Pinch of salt
1 cup golden raisins
Beat the eggs until foamy. Beat in the sugar, then gradually beat in the flour.
Stir in the corn syrup, vanilla and salt. Fold in the raisins and pour over the partially cooked base. Return to the oven and bake for 25 to 30 minutes or until golden brown on the top. It may puff during baking, but that’s OK. Cut into squares when it’s cool. Makes about 16.