Butter Tart Squares By Freda Food

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

BUTTER TART SQUARES

Steps:

• Heat oven to 350 degrees F (180 degrees C). Make the crust: In a bowl, combine flour, brown sugar and salt. Using a pastry blender or your fingers, cut in butter until well combined and crumbly. It will be dry and sandy. Press flour mixture evenly into a 9-inch (23-centimeter) square pan and bake for 15 minutes.
• As the crust bakes, make the filling: In a bowl, mix butter, cream, vanilla, raisins (if using), brown sugar, egg and flour until combined. Spread to edges over partly baked crust.
• Return to oven and bake 14 to 20 minutes more or until golden brown (squares made with dark brown sugar will be a deeper shade of amber). A few minutes after removing it from the oven, run a knife or offset spatula around the edges to loosen any sugar that is stuck to the pan. Let pan cool to room temperature, then chill in a refrigerator. Once cold, use a sharp knife to slice into squares, approximately 1 3/4 inch (4.5 centimeters).

BUTTER TART SQUARES

Steps:

• Preheat oven to 350°F Lingtly grease and line 8x8-inch baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.
• BASE: Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned.
• FILLING: Cream butter and brown sugar until light and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder. Sprinkle raisins over baked pastry base. Pour filling over raisins.
• Bake 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.

SIGNATURE BUTTER TART SQUARES

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper.
• For the base, stir the flour, oats and brown sugar by hand in a large bowl. Add the melted butter and stir together until the mixture is rough and crumbly (like a fruit crisp topping).
• Press into the bottom of the pan, bake for 12 minutes to set (it will not brown) and then let cool in the pan on a wire rack. Leave the oven on. While the base is cooling, prepare the topping.
• For the topping, whisk the brown sugar, maple syrup and eggs together until combined. Whisk in the melted butter followed by the vinegar, vanilla and salt.
• Sprinkle the raisins (or pecans) (if using) in an even layer over the bottom of the base and carefully pour the maple syrup mixture over-top (you can move the raisins or pecans around to realign them, if required).
• Bake for 25 to 30 minutes, until the topping bubbles just around the edges and is set when the pan is gently jiggled. Let cool completely in the pan on a wire rack before cutting into squares.

BUTTERTART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan.
• In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake for 15 minutes in preheated oven. Crust should not be fully cooked.
• In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan.
• Bake 20 minutes more. Cool, and cut into squares.