Angela’s Butter Tart Squares
Canadians love butter tarts. It’s a part of our heritage. It’s part of who we are.
This recipe was brought to my attention by my lovely niece, Angela, so I call them Angela’s Butter Tart Squares.
½ cup butter or margarine, softened 100g
¼ cup brown sugar 50g
1 cup flour 200g
¾ cup brown sugar 150g
¼ cup butter, softened 50g
½ cup corn syrup 100g
1 tsp vanilla extract 5ml
2 tbsp flour 28 ml
½ tsp baking powder 2.5 ml
½ cup raisins (optional) 100g
Preheat oven to 350ºF (180ºC). Lightly grease and line an 8” x 8” (2L) baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.
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 for 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.