Hey there, time traveller!
This article was published 3/12/2010 (1973 days ago), so information in it may no longer be current.
Day 4 of the Free Press's 21 Days of Holiday Cookies features Janice's Butter Tart Squares. We will be publishing one cookie recipe every day -- Monday to Saturday -- till Christmas.
JULIE Carl sent in a recipe from her friend Janice, who loves butter tarts but hates fiddling around with pastry shells. Janice changed the tarts to bars, making for an easy version of this classic Canadian dessert.
Janice's Butter Tart Squares
114 g (1/2 cup) butter
125 ml (1/2 cup) berry sugar
250 ml (1 cup) all-purpose flour
310 ml (1 1/4 cup) brown sugar, packed
57 g (1/4 cup) melted butter
250 ml (1 cup) raisins
15 ml (1 tbsp) white vinegar
5 ml (1 tsp) vanilla
15 ml (1 tbsp) all-purpose flour
Preheat oven to 175C (350F). Cream butter and sugar, then slowly mix in flour just until you have a crumbly dough. Press into a 22 x 22 cm (9 x 9 in) metal baking pan and bake for 10-12 minutes, or just until edges start to turn golden.
Beat eggs and brown sugar until well blended. Stir in melted butter, raisins, vinegar, vanilla and flour and mix until blended. Spread over base and bake for 20-25 minutes, until filling is nicely brown. (Baking times can vary. Bake until set for a firmer filling; leave a slight jiggle in the middle if you prefer a softer filling.)
Tester's notes: You might want to line the pan with parchment paper with an overhang on two ends -- a very Martha Stewart thing to do, but it does help get the wonderfully gooey squares out of the pan for cutting. Store in an airtight container in the fridge.