BUTTER TART SQUARES For Printer Friendly Version CLICK HERE

Easier and faster than making individual tarts, but just as rich.

1/2 cup butter, softened (125 mL)
2 tbsp granulated sugar (25 mL)
1 cup all-purpose flour (250 mL)
Topping:
1/4 cup butter, softened (50 mL)
3/4 cup brown sugar (175 mL)
1/4 cup corn syrup (50 mL)
2 eggs
pinch of salt
1 tsp vanilla (5 mL)
2 tsp white vinegar or lemon juice (10 mL)
1 cup raisins or currants (250 mL)

Base: In a medium bowl, cream butter and sugar, blend in flour until crumbly. Press into a Chefs Select Parchment Paper lined 8 inch (20 cm) square baking pan. Bake in preheated 350F (180C) oven 12 to 15 minutes or until very lightly browned.

Topping: In medium bowl, cream butter, brown sugar and corn syrup. Add eggs, beat well. Stir in vanilla, vinegar and raisins. Pour over base. Bake in 350°F (180°C) oven 20 to 25 minutes or until almost set (topping will firm up when cool). Let cool and cut into squares. Makes about 25 squares.