Gooey Butter-Tart Squares

The other day  I was REALLY craving butter tarts but didn’t want to go out and buy some.  That’s when I got the brilliant idea of MAKING them.  Now since butter tarts a Canadian specialty it’s not that easy to find recipes for them.  Well not enough recipes with feedback to be able to discern how delicious the recipes are.  I ended up on the Chatelaine website where I came across this recipe for butter-tart bars.  I was totally on board with the idea of making bars because I was feeling a bit too lazy to make individual tarts and rolling dough (or whatever is required) so this pat in the pan dough thing was right up my alley.

I halved the recipe and substituted pecans for raisins since raisins freak me out.  I guess this turned out a bit like a quick pecan pie more so than like butter tarts.  I think next time I would increase the amount of filling because I did miss some of the gooeyness.  But seriously, these are pretty delicious.  As in I could eat the whole pan tonight kind of delicious.  But I won’t because that would be obscene.

Stay tuned, I’m all about making butter tarts from scratch!

GOOEY BUTTER-TART BARS

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter , at room temperature
• 4 eggs
• 2 tsp vanilla
• Generous pinch of salt
• 2/3 cup granulated sugar
• 2/3 cup corn syrup
• 2 cups raisins

1. Preheat oven to 350F. Lightly grease two 8-inch square pans or one 9×13-inch pan. Measure 1½ cups flour into a small bowl along with the brown sugar and butter. Stir together until well blended.
2. Firmly press the mixture into the bottom of the prepared pans. Bake in the centre of the preheated oven until light brown and set, about 12 to 14 minutes. Remove the pans to a rack while preparing the filling. Leave the oven temperature at 350F.
3. To make the filling, whisk the eggs with the vanilla and salt until foamy. Beat in the granulated sugar. Gradually beat in remaining flour. Stir in the corn syrup, then raisins. Pour the filling over the partially cooked base.
4. Immediately return the pans to the oven and continue baking until the squares are well browned and the edges start to pull away from the sides of the pan, about 20 to 23 more minutes. Remove the pan to a rack to cool. The squares will sink slightly and the filling will set as they cool.
5. Cut into 32 squares. Serve at room temperature. Store, covered, in the refrigerator for up to 4 days, or freeze for up to 6 months.

(via Chatelaine)