These easy butter tart squares can be made with raisins or nuts, and deliver all the great flavours of Butter Tarts in a less fussy, but still gooey form.
1cupall purpose flour, whisked, spooned and levelled
2Tablespoonswhite granulated sugar
Filling:
1 1/2cupslight brown sugar
1cupraisins, plumped, drained and patted dry *see Note 1
2largeeggs
3Tablespoonsall purpose flour
1/2teaspoonbaking powder
1teaspoon vanilla or vanilla bean paste
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Instructions
Prepare a 9-inch square baking pan by lining with parchment paper, allowing the edges to extend over the edges to use as handles to lift out after baking. (I like to use two strips 9-inches wide, laid in opposite directions, to cover the bottom and all sides neatly). *I generally make these in a 9x9-inch pan, but an 8x8-inch square pan should work nicely as well. Obviously, the squares will be a little thicker with this change.
Preheat oven to 350F. (not fan assisted)
Plump raisins by placing in a small bowl and covering completely with hot water. Let stand while you prepare and bake the crust.
In a medium bowl with an electric beater or the bowl of a stand mixer fitter with the paddle attachment, cream butter well. Mix in the flour and sugar and mix until you have a moist dough.
Place the dough into the prepared baking pan and generally scatter the dough bits evenly over the bottom of the pan. Using floured or moistened fingers, press the mixture into the bottom of the pan evenly. *This is not the easiest, as the layer is thin and sticky. Be patient and press in as thoroughly as possible. Small holes are ok, as they will fill together as the crust bakes, but avoid any gaping gaps.
Bake in preheated oven for 15 minutes.
Meanwhile, prepare the filling by stirring together the filling ingredients until well mixed. Drain soaking raisins well, then pat dry. Add to the filling mixture and stir in.
Remove crust from oven and pour filling over-top. Spread to cover the top evenly. Return to the oven and bake an additional 20 minutes, or until golden brown.
Remove from oven and allow to cool completely in the pan before cutting into squares. *I like to refrigerate in the pan briefly before removing from the pan and cutting into 16 squares. Squares can be stores in an airtight container at room temperature or in the fridge. Either is fine, though I enjoy eating them at room temperature myself.
Notes
1. My preference for butter tarts is with raisins, but you are free to feel differently :) You can easily substitute an equal amount of chopped nuts in place of the raisins. Either pecans or walnuts (or a mixture of both) work nicely.Be sure to read the notes above this Recipe Card. You will also find Step-by-Step photos there, as well.