Here is a Canadian classic… in square form! These are even easier than making butter tarts, because you just make one big batch. Paul was a little out of sorts, because he firmly believes that raisins belong in butter tarts, but I didn’t have any on hand, so I took the “optional” directive for the raisins.
These are so easy to make, and how could you go wrong with such a classic treat? I found the original recipe here, and as I said, the only thing I changed was to leave out the aforementioned optional raisins.
I made these for a New Year’s Party, and had a ton leftover, so we decided to freeze them and have them later. These were a hit, so go make them!
Yield: Approx. 3 dozen squares, depending on cut side
For the crust:
2 c. flour
4 tbsp. icing sugar
1 c. butter, cold and cubed
1-2 tbsp. cold water
For the filling:
½ c. butter
3 c. brown sugar
2 tbsp. white vinegar
1 tbsp. vanilla
¾ c. golden raisins (optional)
Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.
In a large bowl, whisk together flour and icing sugar. Cut the butter into the flour mixture with a pastry cutter until pea-sized lumps of butter remain. Add water as needed to get mixture to hold together when you squeeze a lump of it.
Transfer mixture to prepared pan, and press into a firm layer. Bake for 10 minutes.
Prepare the filling by melting the butter in a microwave safe measuring cup. In a large bowl, whisk together the butter and the brown sugar. Add in the eggs, one at a time, and whisk until smooth. Add in the vanilla and the vinegar, and whisk again. Stir in the raisins, if using.
Pour the filling over the baked crust and bake for 25-30 minutes, until the filling center is almost set – just a slight jiggle.
Cool to room temperature on a wire rack, and refrigerate for several hours before slicing and serving.